I came up with this recipe a couple of years ago.  We had started incorporating raw food dishes into our diet and this recipe is a result of that adventure.  This quickly became one of our favorite year round desserts, and a quick dish that is easy and delicious to take to any function.

The original version of this includes 2 cups of cranberries chopped in a food processor.   You can add or substitute in any hard fruit such as pears, nectarines, or peaches, keeping with the general amount of about 8-10 cups.  Adjust the amount of  maple syurp to your taste. Seasonal add-ins are easy to incorporate.  If you feel the need to add a little more nutritional punch to it, sprinkle in a couple of tablespoons of hemp seeds.

Raw Apple Crisp


  • Filling:
  • 6-8 Braeburn or Granny Smith apples
  • juice of one lemon
  • 1 T cinnamon
  • 1/2 cup maple syrup
  • Topping:
  • 1/2 cup medjool dates, pitted
  • 1 cup raw cashews
  • 1 cup raw almonds


  1. Core and dice the apples. Mix the lemon, syrup, and cinnamon together and fold into the apples. Let the apples marinade for a couple of hours, although this is not absolutely necessary.
  2. Place the pitted dates in a food processor and chop until they are well broken, add the almonds, and process, Lastly, add the cashews and process.
  3. Place the apples in a 9 x 13 pan. Spread the topping over the apples and serve. Or, mix the topping and the apples together in a bowl and serve.
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