A no-bake crumble is above all a matter of organisation: the crunchy topping is made in the food processor, the apples are seasoned separately, and everything is assembled at the last moment so the crunch stays crunchy. Pecans ground with coconut sugar give the sandy base, and the raisins and dates bind it. Be careful not to blend too much at this stage, or you will end up with an oily paste rather than a crumble. The tiger nut flakes, added by hand at the end, bring the uneven, rustic texture you expect from a crumble topping. The apples only need a little lemon juice, honey and gentle spices. A short time in the dehydrator warms them and brings out their aromas without cooking the fruit. Just before serving, a honey and vanilla cashew cream is spooned over each portion. It is the seasonal dessert par excellence, when apples arrive on the market stalls.
Raw Apple Crumble with Honey Cashew Cream
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Ingredients
For the crunchy topping
- 110 g pecans or walnuts
- 55 g coconut sugar or unrefined cane sugar
- 35 g raisins
- 40 g pitted medjool dates
- 1/8 tsp pink Himalayan salt
- 45 g tiger nut flakes
For the apples
- 30 ml honey (about 2 tbsp)
- 20 ml lemon juice (about 1 1/2 tbsp)
- 0.5 g mild spices, cinnamon, ginger and nutmeg (about 1/4 tsp)
- 2 to 3 large apples, peeled, cored and thinly sliced (about 330 g)
For the honey cashew cream
- 140 g raw cashews, soaked for 2 hours
- 120 ml honey
- 60 ml filtered and hydrogenated water
- 1/2 vanilla pod, seeds scraped, or 1 g vanilla powder (about 1/2 tsp)
Preparation
- In a food processor fitted with the S blade, blend the pecans with the coconut sugar until you have a coarse powder.
- Add the raisins, dates and salt, and blend just enough for the mixture to hold together: any longer and it turns oily.
- Pour into a mixing bowl and work in the tiger nut flakes by hand.
- In a small bowl, mix the honey, lemon juice and spices.
- In a large bowl, gently coat the apple slices with this mixture.
- For the cream, blend the drained cashews with the honey, water and vanilla for about two minutes, until perfectly smooth.
- Spread half of the crunchy topping over the bottom of a 23 cm round dish.
- Add the apples, then cover with the rest of the topping.
- Warm in the dehydrator at 42 °C for an hour and a half, then spoon the cashew cream over each portion just before serving.
Tip
Honey is sweeter than the syrups used in the original recipe: taste the cashew cream and do not hesitate to halve the amount of honey if you prefer it less sweet, adding a little water to compensate. The cream keeps for a week in the refrigerator in a closed jar. Without a dehydrator, serve the crumble at room temperature: it loses its warmth but none of its texture. Choose firm, slightly tart apples, as they hold up better under the topping.
The full range Honey
Biovie offers two raw honeys from Andalusia, unprocessed, unpasteurised and unfiltered: avocado honey, thick and caramelised, awarded at the 2022 National Congress of Spanish Beekeepers, and orange blossom honey, lighter and floral. Sourced from fields farmed organically but not certified (honey certification requires a foraging radius of several kilometres, which is hard to guarantee in practice), they keep their original texture and aromas, with no heating that would alter their qualities. Avocado honey pairs well with muesli and pastries; orange blossom honey naturally sweetens infusions and desserts. A handcrafted olive wood spoon completes the range, so you can serve it without losing a drop., 3 products
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FAQ: your questions about the raw apple crumble
How do you make a successful apple crumble?
Three points make the difference. First, firm-fleshed apples cut into regular slices or pieces, which keep their shape. Then a sandy topping that you do not overwork: in the classic version, flour, sugar and cold butter are quickly rubbed together with your fingertips; in this raw version, you briefly blend nuts, dates and raisins. Finally, assemble at the last moment, with the topping well spread over the fruit, so the top stays crunchy. A touch of lemon and spices on the apples brings it all together.
What is the recipe for a no-bake crumble?
There are two approaches. The first is to brown the crumble dough in a frying pan, then scatter it over sautéed apples or compote. The second, the one in this recipe, needs no cooking at all: a topping of nuts, dates and flakes blended in the food processor, raw thinly sliced apples seasoned with lemon, honey and spices, then a simple layered assembly. An optional spell in the dehydrator lets you serve the dessert warm.
Which apple is best for a crumble?
Choose firm-fleshed varieties that do not turn into compote: Boskoop, Reine des reinettes, Canada grey reinette, Pink Lady, Jonagold or Granny Smith for those who like tartness. Golden, which is milder, also works as long as you cut it into fairly large pieces. For a raw crumble like this one, a crisp, fragrant apple is ideal, since it is not cooked: a mix of a tart variety and a sweet variety gives a lovely balance.
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