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Country Caramel Apple Crumble (raw, vegan, gluten-free)

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raw Caramel Apple Crumble

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 Ceylon cinnamon
  • 1 tsp ground nutmeg
  • 1/4 tsp allspice


  • 2 cup walnuts, soaked & dehydrated
  • 2 cup raisins
  • 1/2 tsp Himalayan pink salt
  • 1 tsp ground Ceylon cinnamon

Caramel sauce: yields 2 cups



  1. 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.
  2. 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.
  3. 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.
  1. 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.
  2. Place 1/2 of the crumble mixture on the bottom of the pan creating a crust layer.  Set the remainder aside for later use.

Caramel sauce:

  1. In the blender, combine almond butter, date paste, agave, water and salt,  until very smooth.
  2. Pour into a squeeze bottle.  Try to resist just squeezing it straight into your mouth,  better yet….GO FOR IT!


  1. 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.
  2. 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.
  3. Drizzle the remaining sauce over the top.
  4. Chill for  a hour or longer, if desired.
  5. 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.

raw Caramel Apple Crumble

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.

raw Caramel Apple Crumble

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.

raw Caramel Apple Crumble

raw Caramel Apple Crumble

raw Caramel Apple Crumble

raw Caramel Apple Crumble

8 thoughts on “Country Caramel Apple Crumble (raw, vegan, gluten-free)

  1. Dee says:

    This sounds and looks delish! I will make these after my detox is done this week..what can be used in place of almond butter for the cream filing?

    • amie-sue says:

      Hello Dee, good to hear from you! I hope your detox is going well.

      If you want to replace the almond butter.. is that due to avoiding all nuts or just that one? You could use any nut butter, coconut manna, but be aware you might start to veer away from it tasting like a caramel sauce.

      • Dee says:

        I have found that I am slightly allergic to almonds..also my acid levels go up when I eat them..remember I made your awesome honey oat bread and found that I was allergic? I made the raisin bread and used coconut flour instead of almond and it was heavenly!..I love most of your recipes, pretty tasty!

        • amie-sue says:

          Wonderful Dee!! Thank you for the update. It’s great that we can substitute with other ingredients fairly easy. :) I am thrilled that you found something that your body accepts! Many blessings, amie sue

  2. Robyn says:

    This is(was) soooo good…love your recipes,,,thx

  3. Genevieve Humphreys says:

    I made this the other day with my family. It was fantastic! We got confused a little… In the ingredients for the filling at the top, you said 1/2 cup of date paste. Then further down when you tell how to make the filling, you say 1/2 cup of raisins… Would you mind telling everyone which is actually in the filling?


    • amie-sue says:

      Hello Genevieve, I cleaned that recipe up. I did that one years ago and see that it needed some sprucing up. :) I hope it reads better. Have a happy day. amie sue

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