THE CRUMBLE TOPPING:

2 cups raw walnuts or pecans (I used pecans)

½ cup unsweetened shredded dried coconut

¼ teas. cinnamon

¼ teas. nutmeg

¼ teas. sea salt

½ cup raisins, unsoaked

8 pitted medjool dates, unsoaked

¼ cup whole cane sugar or Maple sugar (optional for sweeter topping)

 Place the walnuts, coconut, cinnamon, nutmeg and salt in the food processor fitted with an S blade and process until coarsely ground. Add the raisins and dates and pulse/process until the mixture resembles course crumbs and begins to stick together. Don’t over process. Add the optional cane or maple sugar and process briefly. If stored in a sealed container this will keep for one month in the refrigerator or three months in the freezer.

APPLE CRISP:

3  pears, peeled, cored and thinly sliced

3 TBSP. lemon juice

2 apples, peeled, cored and chopped

½ cup pitted medjool dates, soaked

½ cup raisins, soaked

¼ teas. cinnamon

 Toss the sliced pears with 2 TBSP. lemon juice and set aside.

Place the chopped apples, dates, raisins, cinnamon and 1 TBSP. lemon juice In the food processor fitted with the S blade and process until smooth. Remove from the food processor and mix with the sliced pears.

TO ASSEMBLE:

Press ½ the topping into an 8 inch square pan. Spread the apple filling on top of it and crumble the rest of the topping over the top.

Store in Refrigerator. Serve room temperature or warm.

To warm, use a dehydrator oven set to 105 degrees for 30 minutes or

Preheat a standard oven to 200 degrees, then turn the oven off, insert the apple crisp and warm for 15 minutes.

Variation: Use any fruit for the filling or with the apples for the sauce. Works well with pears and strawberries or blueberries.