Recipe: Apple crisp
Serves 8 to 10
Warm and comforting, apple crisp is ideal in the fall when apples are in their peak season. Unless you told your guests, they would have no idea this is a raw dessert. It’s a perfect recipe to bring to a holiday party (or any party), as it can be easily prepared in a baking pan or pie dish instead of individual ramekins, and can also be made ahead of time.
When this dessert is on the menu in the restaurant, we keep the crisps warming in the dehydrator during service. In the summertime, peaches or plums stand in perfectly for apples. Whatever fruit you use, it’s extra delicious with a scoop of vanilla ice cream on top!
Food processor, dehydrator
8 Granny Smith apples, peeled, cored, and diced
8 sweet apples (such as McIntosh or Honey Crisp), peeled, cored, and diced
1/2 cup Vanilla Agave, or more to taste
In a large bowl, toss the apples with the vanilla agave.
Spread the apples in a shallow pan and place it in the dehydrator. Dehydrate for about 4 hours, stirring once or twice.
Place half of the dehydrated apples in a food processor and blend. If needed, add a tablespoon or two of water to achieve an applesaucelike consistency.
In a bowl, mix together the blended apples and the apple pieces.
4 cups pecans, preferably soaked and dehydrated
3 cups almond flour
1 teaspoon sea salt
1/2 cup maple syrup
Place the pecans in a food processor and blend just until they begin to release their oils. Transfer to a bowl and mix in the remaining ingredients.
Divide the crisp between 2 Teflex-lined dehydrator trays and spread it out. Dehydrate for 24 hours or more, until dried and crispy.
1/2 cup Vanilla Agave
Divide the filling among individual ramekins, or place it in a shallow baking dish. Top the filling with the crisp.
Before serving, place the apple crisp in the dehydrator for about 1 to 2 hours to warm it through.
Just before serving, drizzle with the vanilla agave.