This raw apple and blueberry crumble pie is the result of too many beautiful green apples in our fruit bowl a few days before we were leaving for a ski trip. I’d also recently tried a delicious raw apple pie from one of my local raw food cafe’s which gave me all the inspiration I needed!
However, my first attempt at this pie didn’t turn out so well. The apple was WAY too spiced and I didn’t allow it to drain so it drenched the base, turning it into soggy pie. A few little tweaks later and this version works beautifully.
The green apple is fresh and crisp with a hint of lemon which also stops it from turning brown. The blueberries add a little sweetness, a boost of antioxidants, and create the beautiful violet colour. Either fresh or frozen blueberries will work, but if you want the ombre effect then frozen are best as they’re much juicier when defrosted.
The base is a combination of brazil nuts, sunflower seeds and coconut, all held together with medjool dates. The crumble topping is made up of almonds, cashews and coconut flakes, bound together and sweetened with a little rice syrup. I’ve used a combination of cinnamon and nutmeg in the base and cinnamon and cardamon in the topping which create a hint of spice and an element of intrigue for anyone not in the know. Of course feel free to mix up the spices and nuts and use whatever combination you prefer or have to hand, just make sure you keep to the same quantity ratios.
This crumble pie needs some chilled setting time to ensure it doesn’t fall apart when you remove it from the tin. The quickest way is to pop it into the freezer for a couple of hours, or you can leave it in the fridge to set overnight.
Like the traditional version, this apple and blueberry crumble pie is delicious when served simply on it’s own or with coconut yoghurt or ice cream, and doubles as an afternoon tea cake and a dessert! Enjoy.
Raw Apple and Blueberry Crumble Pie
Makes: 1 x 8″ pie
Prep time: 30 minutes Set time: 1-2 hours or overnight
1/2 cup brazil nuts
1/2 cup sunflower seeds
1/2 cup desiccated coconut
1 Tbsp flax seeds
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
pinch pink salt
6 Medjool dates, pitted
2 Tbsp coconut oil
3 green apples
1 lemon, juiced
1 cup blueberries (fresh or frozen)
1 cup coconut flakes
1/2 cup cashews
1/2 cup almonds
1 tsp ground cinnamon
1 tsp ground cardamon
2 Tbsp rice syrup
2 Tbsp coconut oil
Gently melt both quantities of the coconut oil (4 Tbsp) by placing in a heat proof bowl set over a pan of steaming water with the heat turned off.
Place the brazil nuts, sunflower seeds, coconut, flax seeds, cinnamon, nutmeg and salt into a food processor and blend until chunky. Add the dates (stones removed!) to the food processor and blend until combined. Lastly add the coconut oil and pulse until just combined.
Line an 8″ springform tin with baking paper. Press the base mixture into the tin and up the sides to create the pie “crust”. Place the tin in the freezer to set.
Make the topping in the same food processor bowl – no need to clean in between as essentially the same ingredients. Combine the coconut, cashews, almonds, cinnamon, cardamon and rice syrup and pulse to combine. You want this mixture to be fairly chunky. Add the coconut oil and pulse to combine. Transfer to a bowl and set aside while you make the filling.
If using frozen blueberries place in a bowl of warm water to defrost then drain really well. Wash the apples well, cut into quarters and remove the cores. Place the apples into the food processor bowl along with the lemon juice and pulse until you have fine chunks. The lemon juice adds flavour and stops the apple browning. Transfer the apple mix to a sieve and allow any excess juices to run off. Give the sieve a good shake and press down on the apple mix to ensure all excess juice runs off. This step is important to avoid a soggy pie base!
Pile one third of the apple filling into the pie case and sprinkle a layer of blueberries over top. Press down well and repeat until all the filling and berries are in. If the filling is higher than the sides don’t worry too much, just leave a gap and you can push the crumble down the sides to seal it in.
Pile the crumble mixture on top, spread over evenly and press down to seal. Place the pie in the freezer to set up for a couple of hours or in the fridge overnight.
To serve, remove the pie from the tin and place on a serving plate. Use a sharp serrated knife to cut slices of pie, place on a serving plate and top with your choice of coconut yoghurt or ice cream.
This pie will keep up to 5 days in the fridge or 1 month in the freezer.