Raw Apple Cobbler

I’m not one for sweets. Yet, you’ll notice that lately I’ve been writing more about desserts such as Raw Apple Crumble, and Raw Chocolate Truffles with Cashew Kream. I’m sure you’ve already noticed a theme: these desserts are raw. I usually skip desserts because they taste too sweet for my liking. Raw desserts, on the other hand, I enjoy. They use natural sweeteners such as honey or agave nectar. And I find that there’s more flexibility to tone down the sweetness than with traditional baked desserts where, if you cut down on sugar, you could potentially ruin the dish (e.g. a pastry doesn’t thicken).

This Raw Apple Cobbler is only slightly different from the Raw Apple Crumble. I really like the added apple sauce, which I find distributes the flavours well throughout the dish. Whereas, with the apple crisp, the apple filling and the crust are distinct.

apple cobbler

As I mentioned in my post about Raw seaweed wraps with vegetables and herbs, B isn’t fond of raw foods, so I heated his portion in the microwave to soften the apples a bit. While he still prefers a traditional baked apple cobbler, heating this dish allowed him to enjoy it as well.

Raw Apple Cobbler

Adapted from Loving it Raw

Ingredients

Filling

  • 6 medium Macintosh or Cortland apples (or any other type of apple that you prefer) – approximate cost $2.50
  • 1/2 cup raisins soaked for at least two hours – approximate cost $0.50
  • 1 teaspoon ground cinnamon – approximate cost $0.10
  • 1 lemon cut into slices – approximate cost $0.75
  • 1/2 teaspoon vanilla (optional) – approximate cost $0.10
  • 1 tablespoon agave nectar (or honey) – approximate cost $0.50

Crust

  • 1 1/2 cups walnuts – approximate cost $1.50
  • 1/2 cup almonds – approximate cost $1.00
  • 1 tablespoon coconut oil – approximate cost $0.25
  • 1 tablespoon agave nectar (or honey) – approximate cost $0.50
  • 3/4 cup (approximately 9-10) medjool dates, soaked and pitted – approximate cost $1.50

apple cobbler

Method

  1. Soak raisins and medjool dates in separate bowls for at least two hours. (I tend to start soaking in the morning and prepare the dish when I get home in the evening.)
  2. Prepare the crust.
    1. Combine walnuts and almonds in a food processor and process until the nuts are finely chopped.
    2. Add coconut oil and medjool dates (ensure they are pitted) and process until the mixture starts to become sticky and is well blended.
    3. Press the mixture into a 9×13 baking dish and drizzle with agave nectar (or honey).
    4. Place crust in the fridge to harden while you prepare the filling.
  3. Prepare the filling.
    1. Core all of the apples and set three aside.
    2. Slice 3 apples in the food processor and place in a large mixing bowl.
    3. Squeeze half of the lemon, covering as many of the apples as possible with the juice.
      Note: Add the lemon juice before any other ingredients to prevent the apples from turning brown.
    1. Sprinkle apples with ½ a teaspoon of cinnamon and raisins.
    2. Drizzle with 1 tablespoon of agave nectar (or honey).
    3. Toss the apple mixture until it is well coated and set aside.
    4. Add remaining 3 apples, ½ teaspoon of vanilla, and ½ teaspoon of cinnamon to the food processor and process until mixture becomes a sauce.
  1. Put the cobbler together.
    1. Pour the apple slices on top of the crust. Move the slices as needed to create a mostly even layer.
    2. Pour the apple sauce mixture over top of the apple slices.

Serve immediately or put in the fridge and save for later. I find it tastes best when served at room temperature

Makes about 8 servings (approximate cost: $1.15 per serving).

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3 Comments

  1. Raw Desserts Workshop « The Cook's Sister
  2. Raw Vegan Summertime Strawberry Cheezecake « The Cook's Sister
  3. Dairy Free Rice Pudding « The Cook's Sister

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