Raw Spicy Sweet Apple Crisp

Apple Crisp is one of my favorite Autumn desserts.  Probably because my Mom used to whip it up often.  I can remember coming home from cross country practice in high school to the aroma of apples and spice baking in the oven and being really excited for dessert later that night. Because I knew it would be apple crisp.  My Mom would always use Haralson apples in her crisp and pies because they were nice and tart against the sweet. I use them when I can get them from the local apple orchard, but I also appreciate a Honeycrisp or Sweet Tango lately.

Last Sunday I decided that I needed to whip up some apple crisp.  I made it a little different than the classic version I usually make this time though, adding in a bit of chipotle for a kick, since I love it with apple lately.  It did not take long to make the crisp, just about 15 minutes of prep time, and then I popped it in the dehydrator to warm it up and Eric and I went for a walk since it was a beautiful perfect Autumn day.  By the time we arrived home, it was all warm, delicious and aromatic.

It was super delicious!  Sweet and spicy, jammy apples that tasted as if they had been roasted in the oven (which is hard to achieve sometimes with raw), and the crunchy topping was perfect!  Eric and my Mom who I also shared some with approved, my Mom saying it was "Excellent!  As good as baked apple crisp!" I have to mention that she is my biggest critic, and very honest. She was right though, this apple crisp was the bees knees!

Raw Spicy Sweet Apple Crisp 
Serves 2

Crumble:
1/3 cup sprouted dehydrated buckwheat groats
1/3 cup finely shredded coconut
2 Tbsp ground flax seed
1/4 cup soft medjool dates, pitted
1/8 tsp sea salt
1/2 tsp cinnamon
1 Tbsp chopped apple

Filling:
1/2 cup dried apples
1 large fresh apple
6 large medjool dates, pitted
1/4 tsp sea salt
1 1/2 tsp cinnamon
1/4 tsp chipotle powder
juice of one small lemon
1 tsp maple extract (optional)

2 large sweet apples, sliced (such as honeycrisp, sweet tango, or pink lady)

For the crumble, combine all ingredients but the apple in a food processor and process until crumbs.  Add the apple, and process until starting to hold together when squeezed (if it doesn't add a little more apple).  Spread out onto a lined dehydrator tray, and dehydrate at 115F for 2 hours until crispy.
Meanwhile, to make the filling, combine the dried apples, 1 large fresh apple, dates, sea salt, cinnamon, chipotle, lemon juice, and maple extract, in the food processor and process until smooth.  Add the sliced apple and pulse, until chopped a little, but still very chunky. Place the mixture in a bowl, and place in the dehydrator.  Warm for about an hour to an hour and a half at 115F, then when ready to serve, top off with the crumble.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

3 Comments
  1. October 14, 2014 at 09:00
    Reply

    Okay i have to comment again because this looks absolutely yummy *-* unfortunately i still don't have a dehydrator but maybe i can figure out a way to do a similar apple crisp without dehydrating anything... we'll see!<br />*Maisy

    • October 15, 2014 at 12:16
      Reply

      Let me know how it works out :)!

    • Anonymous
      October 23, 2014 at 08:08
      Reply

      Maisy, check how warm your oven is with just the light on.You can use a larger watt bulb to get it warmer. Mine gets to 115F with a 40 watt bulb close to the light and a little cooler away from the bulb. I have a big dehydrator so when I just have a small quantity to dehydrate, I just pop into the oven with just the light on.<br /><br />I will try this recipe since it is small in the oven unless I use the dehydrator for other things at the same time.<br /><br />I will probably double the crumble part and keep it on hand in small portions in the freezer to do individual portions since it is just me.<br />

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