real raw kitchen: RECIPE: apple cobbler

Wednesday, April 10, 2013

RECIPE: apple cobbler

Inspired by Uncooking 101 and my recent trip to Sublime Restaurant (and their to-die-for apple cobbler) I decided to quickly make my own ...

Cobbler Filling
2+ apples, peeled and sliced
1/2 lemon, juiced
2 tablespoons agave
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg


Either hand-slice your apples or use a mandolin on the smallest setting. Toss sliced apples in lemon juice, agave and spices and set aside. You could essentially use any fruit you want here, play with it and with what you have on hand!

Crumbly Crust
1 cup walnuts or pecans
1/4 cup maple syrup (or less; non raw)
1/4 cup raisins
1/4 cup medjool dates (soaked for 30 minutes)
pinch of sea salt

In food processor, combine walnuts/pecans maple syrup and process until you get a coarse meal. Add raisins, dates and salt and process until it sticks together. Don’t over process, you want this to be crumbly, not mushy!


Assembly:
Sprinkle half of the nut mixture in the bottom of ramekins or a small baking dish, then layer with fruit filling on top. Sprinkle the remaining nut mixture on top.

Optional: warm in dehydrator at 105 degrees for 45 minutes.

Serve with sweet cashew cream or raw or vegan ice cream (Coconut Bliss is a good one!) (for the cream, I usually use cashews, lemon juice, maple syrup, vanilla, and water ...)

Makes four servings. Will last 3 days in refrigerator.


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