One thing that’s on my fall bucket list in this lifetime is to go apple picking. It sounds like a very fall-ish thing, but it’s not something I’ve never seen or done in the South. If you know of an apple-picking place in Mississippi, please pass that information along to me! So when I think of Fall, I think of apples and apple cider and candy apples. Recently I came across a recipe from Whole Foods for Raw Apple Crisp. I love apples, but I’m not a big apple pie person mainly because I don’t like cooked apples, I prefer them raw or smothered in something in sweet & creamy! This Raw Apple Crisp won me over and I’ve made it 3 times so far. It’s quick and easy, but the best thing about this recipe is variety! You can make this recipe however you want! If you don’t want honey crisp apples, then pick your favorite kind. If you don’t like a particular nut or spice in this recipe, then choose ones that you and your family will enjoy. I stuck to the recipe the first 2 times, but today I went my own way.
Raw Apple Crisp
- 4 apples – I chose 2 honey crisp and 2 granny smith
- 1/4 cup of orange juice
- 3/4 cup of pecan halves
- 3/4 cup of hazelnuts
- 3/4 cup of raisins
- 1/4 teaspoon of ginger
- 3/4 teaspoon of pumpkin spice – not in the original Whole Foods recipe
- 1 teaspoon of cinnamon (honestly… I might have overkilled it on the cinnamon, I didn’t measure!)
1. Chop up your apples to the desired size
2. Pour orange juice over apples and toss until all apples are coated with orange juice
3. In a food processor, chop up the remainder of the ingredients (again, whichever ones you choose!) for the “crisp”
4. Pour the mixture on top of the apples
Your Raw Apple Crisp should stay fresh in the fridge up to 4 days. I enjoy mine as a mid-morning snack or for breakfast sometimes. Another plus – it’s healthy!
- What is your favorite apple recipe for fall?
- What variation of spices & nuts are you excited to try in this recipe?
Heather @ No Bologna Blog