This was my favorite tart we sold at our Organic Supermarkt, when we still owned it. The tart was not raw and was baked by our organic bread supplier. Yersterday, my husband asked me if I could to an appelkruimmeltaart for him. I just found out that kruimmel means streusel, a crumb toping, so I name my raw version Appel Streusel tart. I told him I would try beter and I will come up with a raw version of the appel-cranberry streusel tart we sold at our store. He was very entusiastic and he just finished his first piece. It was really delicious. I hope you like it. The cust is not soft and chewy, but firm and a bit hard like a crust.
2 cup Walnuts (not soaked)
1 cup Almonds (or Pecans) not soaked
½ cup unsweetened, dried schredded coconut
½ cup raisings (not soaked)
1 tablespoon distilled water (up to 2 tablespoons) or almondmilk
½ teaspoon cinamon powder
½ teaspoon vanilla powder
2 medium sweet apples, chopped (large pieces), pealed
1 tablespoon lemon juice (up to 2) - for coating pealed appels immediately after pealing, otherwise they will turn brown (oxidate)
½ tablespoon cinamon powder
½ tablespoon nutmeg powder
2 fresh, not dried, large dates (medijol) not soaked
¼ cup agave syrup or honey
2 tablespoon lemon juice
1 cup dried cranberries unsoaked
Krummel (Streusel) / Cumb:
4 large unsoaked fresh dates (medijol)
1 teaspoon cinamon powder
¼ cup pinenuts (pinekernels) not soaked
¾ cup brazil nuts (not soaked)
Binding for the filling: (I forgot these ingredients on the filling section)
.33 cup distilled water
1½ tablespoon agar-agar powder (or 2 tablespoons flakes)
1. Place all ingredients for the crust in a food processor with a S blade attached to it, except for the water and raisings.
2. Grind to a fine meal.
3. Add raisings and process.
4. Add 1 tablespoon of water and process. Mind the water. The idea is getting the meal together but not wet. You need to get a kind of paste that is not wet. Do not add more than 2 tablespoons of water.
5. Cut a piece of baking paper large enough to cover the bottom and the sides of your pie form. This will allow to remove the pie once set easily without cracking it.
6. With your hand (a bit wet), press the crust in the pie form covering the botton and sides. Sprinkel with cinamon and place it in the freezer.
7. Meanwhile, prepare the filling.
1. In a small saucepan, pour 1/3 cup distilled water and agar-agar. Let it soak for at least 10 mintues.
2. Place cranberries and agave syrup with 2 tablespoons of lemon juice in a small food processor with a S blade attached to it or into a powerful blender. Blend. If the cranberries are too hard, let it stand for about 15 mintues so they get soaked in the juice and the syrup.
3. Blend until smooth. Because they are dried unsoaked cranberries, they will not dissolve completely but enought to make a thick sauce.
4. Add the 2 dates and blend until smooth.
5. Place saucepan with agar-agar mixture on the stove in low heat stirring frequently until completely disolved, about 5 minutes. If using powder form, it should disolve, no paste sould be formed, a bit jelly. If using flakes form, it will form a thicker jelly.
6. Set aside and let it rest to cool down, but not to set.
7. Add it to the sauce mixture. Blend until smooth.
8. In a bowl, mix the cranberry sauce mixture with the appels. I first grind my appels in my small food processor with a S blade, just pulse, so I get them chopped but not completely grinded.
9. Remove the pie crust form from the freezer.
10. Pour filling on the crust.
11. Sprinkel with cinamon and nutmeg powder.
12. Place it in the fridge.
13. Meanwhile, prepare the krummel / streusel.
Krummel (Streusel) / Crumb:
1. Place Brazil and Pine nuts in a food processor with a S blade attached to it.
2. Blend until it resembels crumbles, not fine grind flour.
3. Add dates and blend agan to cumbels.
4. Remove pie form from the fridge.
5. Sprinkel streusel on top of the pie evenly covering completely. Press a bit down with a spatula, not hard, not too much.
6. Place it in the fridge for at least 2 hours before consumption. Let is set. I place mine first in the freezer for 30 mintues and then in the fridge.
and Enjoy it! I served it with cashew whipped cream for me, and for my husband, with coconut whipped cream (this one is not raw). You can have it for breakfast, lunch, as dessert or, as hier in NL, for the festivities.
Note: About the consistency of the whole pie, when you cut it (best cut with a pizza knife), it does stays together. The filling is set, yet soft. The cust is hard and firm and the streusel is crunchy. I would not keep it in the fridge longer than 2 days since fresh appels where used. I will put it then in the freezer.