Apple Crumb Cake

The first time I ate this moist and scrumptious no-bake cake, I loved it so much I made it for Thanksgiving dinner that year.  You can prepare the Crumble Topping in advance to save time. Although, it really whips up fairly quickly.  I dried apples in my dehydrator but you can also purchase them at your local health food store.  If you wish to make a larger cake just double or triple the recipe.


Cutting Board
Food Processor or Grater


3/4 cup dried apples, tightly packed, unsoaked
3 pitted medjool dates, unsoaked
1 apple, peeled and grated
1/8 tsp ground cinnamon
1 cup Crumble Topping (see recipe below)


  1. Place the dried apples, pitted medjool dates, grated apple and cinnamon in a food processor fitted with the S blade and process until chopped fine and well combined.
  2. Place 1/2 cup of the Crumble Topping on a serving plate and shape it into a five inch round crust.
  3. Place the apple mixture on top and form it into a cake, following the edges of the crust.
  4. Place the remaining 1/2 cup of the Crumble Topping on the top and around the sides of the cake. Chill for at least 1 hour.

Covered with plastic wrap in the refrigerator, Apple Crumb Cake will keep for three days.  Bring to room temperature before serving.


You’ll only need half of this recipe for the Apple Crumb Cake.  Use up the rest sprinkled on fresh fruit or oatmeal in the morning.  That is, if you haven’t eaten it all up right out of the bowl!


Food Processor


2 cups raw walnuts or pecans, unsoaked
1/2 cup unsweetened shredded dried coconut
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 cup raisins, unsoaked
8 pitted medjool dates, unsoaked
1/4 cup whole cane sugar (Sucanat) or maple sugar (optional, for a sweeter topping)


  1. Place the walnuts, coconut, cinnamon, nutmeg and salt in a food processor fitted with the S blade and process until coarsely ground.
  2. Add the raisins and dates and process until the mixture resembles coarse crumbs and begins to stick together.  Don’t over process.
  3. Add the optional cane sugar, if using, and process briefly.

Stored in a sealed container, Crumble Topping will keep for one month in the refrigerator or three months in the freezer.

from “Raw Food Made Easy for 1 or 2 People” by Jennifer Cornbleet

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