Serves: 6 (makes about 5 cups)
- For the crumble topping:
- 2 ounces walnuts or pecans (about ½ cup)
- 1 ounce pitted dates (about 2 Medjool or 4 Deglet Noor), chopped
- For the apple filling:
- 4 medium apples, peeled or unpeeled, cored and chopped (about 4 cups)
- 1 tablespoon lemon juice
- For the applesauce:
- 2 medium apples, peeled or unpeeled, cored and chopped
- 2½ ounces pitted dates (4 to 5 Medjool or 8 to 10 Deglet Noor), chopped
- ¼ cup raisins
- 2 tablespoons lemon juice
- ¼ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- To make the crumble topping, place the nuts and dates into a food processor, and process until the mixture resembles Grape Nuts cereal (don’t overprocess; it should be loose). Transfer to a small bowl and set aside. (Keep the food processor handy for step 3.)
- To make the apple filling, toss the chopped apples and lemon juice together in a medium bowl. Set aside.
- To make the applesauce, place all of the ingredients (apples, dates, raisins, lemon juice, cinnamon, and nutmeg) into the food processor, and process to the consistency of applesauce, adding a little water as needed.
- Stir the applesauce into the bowl of chopped apples and lemon juice. Serve on small dessert plates or bowls sprinkled with the crumble topping.
SOURCE: Straight Up Food, Cathy Fisher