Fall is my favorite time of year. I'm lucky to be spending it in NYC where delicious honey crisp apples are coming into season. Take advantage of the bounty of apples and pears by whipping up this easy cobbler recipe. You can skip the pears if you'd like and even substitute peaches or berries which are still in season as well. Slicing the apples takes the longest in prepping this recipe but so worth the effort. You can easily double this, too. Your family and friends won't even know it's raw or vegan!
1 1/2 cup apples, peeled and sliced
1 1/2 cup pears, peeled and sliced
2 tablespoons lemon juice
2 tablespoons agave
1/4 teaspoon pumpkin pie spice
1 cup walnuts or pecans (soaked and dehydrated is best but not necessary)
1/4 cup dehydrated cane sugar (or brown sugar if not available)
1/4 cup raisins
1/4 cup medjool dates
pinch of salt
Toss sliced apples and pears in lemon juice, agave and pumpkin pie spice and set aside.
In food processor, combine walnuts or pecans with dehydrated cane sugar and process until you get a coarse meal. Add raisins, dates and salt and process until it sticks together. Don’t overprocess.
Sprinkle half of the nut mixture in the bottom of four 6 oz. Ramekins or 6 x 6 serving pan, then layer with filling and then use remaining nut mixture on top.
Optional: warm in dehydrator at 145 degrees for 45 minutes or oven at 200 degrees for 10 minutes.
Serve with sweet cashew cream or raw or vegan ice cream (Coconut Bliss is a good one!)
Makes four servings. Will last 3 days in refrigerator.