Country Caramel Apple Crumble
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Warm Country Caramel Apple Crumble…my mouth is watering already! This recipe could be served chilled or warmed. Either way it is sure to please the crowd. As I was softening the apple mixture in the dehydrator I was stopped in my tracks when this rich aroma of what appeared to be “baked apple pie” was dancing through the air. Oh my gosh, it was heavenly! This is a perfect recipe to use if you have any apples that are on their last leg and need to be used before they go bad. I highly recommend Pink Lady apples if they are available to you. Raw Apple Pie was the very first recipe I ever made when I first started eating raw desserts. It seems so long ago but it is a favorite that will never fade.
- 6 cup apples, peeled, cored, chopped (about 5-6 large apples)
- 1/2 cup raisins
- 1/2 cup date paste
- 1/4 cup lemon juice
- 1 tsp vanilla
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/4 tsp allspice
Caramel sauce: yields 2 cups
- 1/2 cup almond butter
- 1/2 cup date paste
- 1/4 cup raw agave nectar
- 1/2 cup water
- 1/4 tsp sea salt
- Peel and slice or dice the apples into pieces about 1/8 in thick slivers or cubes. You can use your food processor as well and just pulse chop the apples.
- Combine the apples, raisins, date paste, lemon juice, vanilla, cinnamon, nutmeg and allspice, until the apples are well coated. You can do this either in a bowl or a zip-lock bag.
- Once apples are well coated place the apple batter in the dehydrator and warm for about 2 hours, stirring it occasionally. This will help soften the apples.
- In a food processor fitted with the “S” blade, process walnuts, raisins, salt and cinnamon until the mixture starts to stick together. You want the batter to stick together when you pinch it between your finger and thumb.
- Place 1/2 of the crumble mixture on the bottom of the pan creating a crust layer. Set the remainder aside for later use.
- In the blender, combine almond butter, date paste, agave, water and salt, until very smooth.
- Pour into a squeeze bottle. Try to resist just squeezing it straight into your mouth, better yet….GO FOR IT!
- Spoon the apple mixture onto the pie crust and pour the caramel evenly on top, saving some sauce to drizzle over the top. I like to put the sauce in squeeze bottles.
- Take the remaining crumble batter and sprinkle over the top of the apple mixture. You don’t need a solid coating, apples can peak through.
- Drizzle the remaining sauce over the top.
- Chill for a hour or longer, if desired.
- As an option, you could serve this warm. You can place the pan in the dehydrator (providing it will fit) and warm at 105 degrees till desired temp is reached.
The following picture isn’t very appealing. I simply shook up the bag,
coating all the apple pieces with the sauce and placed it in the dehydrator.
Today I made single servings of the Apple Crumble. They are 5 oz cups and I built them in layers.
I made 20 of them. To start off I drizzled some caramel sauce in the cup, up along the sides.
I then added 1 Tbsp crust, 2 Tbsp of apple mixture, drizzled the caramel sauce over the apples,
added 1 Tbsp of crust and topped it off with a bit more caramel drizzle.