apple crisp


Serves: 12
Total Calories: 65
Yield: One 8 inch crisp

Ingredients

4 apples, peeled
3 tablespoons freshly squeezed lemon juice
1/2 cup pitted medjool dates, soaked in water for 10 minutes and drained
1/2 cup raisins, soaked in water for 10 minutes and drained
1/4 teaspoon ground cinnamon
2 cups Crumble Topping (recipe found in this chapter)

Directions:

Equipment:
cutting board
peeler
chef’s knife, 8-inch
paring knife
citrus juicer or reamer
measuring spoons
medium bowl
rubber spatula
measuring cups
small bowls, two
small colander or fine-mesh strainer
food processor
baking dish, glass, 8-inch square

Thinly slice 2 of the apples and chop the remaining 2 apples. Put the sliced apples and 2 tablespoons of the lemon juice in a medium bowl. Toss gently and set aside. Put the chopped apples, dates, raisins, cinnamon, and remaining tablespoon of lemon juice in a food processor fitted with the S blade and process until smooth. Add to the sliced apples, stirring until well combined.

To assemble the crisp, press 1/2 cup of the topping into an even layer in an 8-inch square glass baking dish. Spread the apple filling on top using a rubber spatula. With your hands, knead pieces of the remaining 11/2 cups of topping until they stick together. Lay these pieces of topping on the filling to form a cobbled appearance, allowing some of the filling to peek through. Serve chilled, at room temperature, or warm (see warming option). Covered with plastic wrap and stored in the refrigerator, Apple Crisp will keep for 3 days.

Warming Option: Preheat the oven to 200 degrees F. Turn off the oven, insert the crisp, and warm for 15 minutes. Alternatively, heat for 30 minutes in a food dehydrator set at 105 degrees F.

Nutritional Facts:

Serves: 12
Total Calories: 65
Calories from Fat: 0

This apple crisp recipe is from the Raw Food Made Easy for 1 or 2 People Revised Cookbook. Download this Cookbook today.




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