Raw Apple Cobbler with Maple Cream

By Chef: Judita Wignall
Posted:  April 17, 2014


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Apples? Check. Nuts? Check. Sweetness? Check. Delicousness? Triple check.


  • 1 cup pecans or walnuts
  • 1/4 cup palm sugar or evaporated cane sugar
  • 1/4 cup raisins
  • 1/4 cup medjool dates
  • 1/8 teaspoon Himalayan pink crystal salt
  • 1/2 cup gluten-free rolled oats
  • 2 tablespoons agave or coconut nectar
  • 1 1/2 tablespoons lemon juice
  • 1/4 teaspoon pumpkin pie spice
  • 3 cups (2-3 large) apples, peeled, cored, and sliced thinly
Maple Cream
  • 1 cup raw cashews, soaked 2 hours
  • 1/2 cup maple syrup
  • 1/4 cup water
  • 1/2 vanilla bean, scraped


  1. In a food processor, using the «s» blade, combine nuts with palm sugar and process until you get a coarse meal.
  2. Add raisins, dates, and salt and process until it sticks together. Be careful not to over-process or it will become too oily.
  3. In a medium bowl combine the topping mixture with the rolled oats.
  1. In a small bowl combine agave nectar, lemon juice, and pumpkin pie spice.
  2. In a large mixing bowl, toss apples with lemon juice mixture.
Maple Cream
  1. Blend cashews, maple syrup, water, and vanilla bean until very smooth — about 2 minutes in a high-speed blender.
  2. Store in a large squeeze bottle for easy use or in an airtight container.
  1. Sprinkle half of the nut mixture on the bottom of a 9-inch round pie dish or 1 quart baking dish.
  2. Layer with apple filling and then sprinkle with remaining topping.
  3. Warm in dehydrator at 145 degrees for one hour and top each serving with maple cream.