Chef Mark Reinfeld, Vegan

Vegan Raw Apple Crumble

Posted on by Chef Mark Reinfeld

Raw Apple Crumble

Recipe Courtesy of Healing the Vegan Way

 

Yield:

5 cups
Crumble Prep time: 30 minutes
Total time: 30 minutes
Serving size: 1/2 cup
Number of servings: 10

 

Apple Layer

4 cups unpeeled, cored and thinly sliced apple (about 3 apples)
1 cup raisins
1/2 cup pitted Medjool dates
1/2 cup water
3/4 cup freshly squeezed apple or orange juice
1/4 teaspoon orange zest
1/4 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of ground allspice
Pinch of sea salt

 

Crumble

1 1/4 cups chopped walnuts
1/4 cup pitted Medjool dates
2 tablespoons dried shredded unsweetened coconut
Pinch of ground cinnamon
Pinch of ground cardamom

 

  1. Prepare the apple layer: Place the apples and raisins in a bowl.
  2. Place the dates, water, apple juice, orange zest, cinnamon, nutmeg, allspice, and sea salt in a blender and blend until creamy. Add to the apple mixture and mix well. Transfer to an 8 by 8-inch casserole dish.
  3. Prepare the crumble: Place all the ingredients in a food processor and pulse chop until the walnuts are finely ground. Do not overprocess. Sprinkle on top of apple layer.

 

Variations

Replace the apples with pears, peaches, or pineapple. Replace the walnuts with hazelnuts, pistachio nuts, or sunflower seeds. Replace the dates with dried figs or apricots.

 

Nutrition Facts per serving (122 g):

Calories 248
Fat Calories 102.6
Total Fat 11.7 g
Saturated Fat 2.7 g
Cholesterol 0 mg
Sodium 19 mg
Total Carb 38.1 g
Dietary Fiber 4.6 g
Sugars 28.6 g
Protein 3.5 g

Chef Mark Reinfeld

Mark Reinfeld An award-winning chef, educator and authority on plant-based cuisine, Chef Mark Reinfeld is the founding chef of the Vegan Fusion Institute, with over 25 years experience preparing innovative vegan and raw food cuisine. He has written eight acclaimed books and conducts virtual and in-person culinary trainings around the world. Chef Mark was inducted into the Vegetarian Hall of Fame. He was the founding chef of The Blossoming Lotus Restaurant, voted "Best Restaurant on Kaua’i". Mark's first cookbook, Vegan Fusion World Cuisine, was named “Best Vegetarian Cookbook in the USA" and has a foreword written by Dr. Jane Goodall. Since then, Mark has authored seven more books including the bestselling 30-Minute Vegan series, as well as his latest books detailing the links between health and plant-based diets. He serves as the Executive Chef for the North American Vegetarian Society’s Summerfest and offers vegan consulting services, including chef trainings, teacher trainings, and recipe development, for clients such as Google, Whole Foods, Kroger, Adventist Health, Danone, The Humane Society, Bon Appetit Management, Sabra, Aramark, Sodexo and more. Chef Mark is the recipient of a Platinum Carrot Award – a national award given by the Aspen Center for Integral Health to America’s ‘top innovative and trailblazing healthy gourmet chefs’. Mark’s mission is to help create a sustainable future for humanity by training others in the art of plant-based cuisine - for our health, the planet, and for a more peaceful world.