6 large apples or pears to yield approximately 5-6 cups of very thinly sliced fruit
6-10 large dates
1 TBS cinnamon or to taste
2 tsp. lemon juice (more for more tangy flavor)
1/2 tsp. lemon zest
- Use a mandolin on it’s finest setting to slice halved apples or pears into super thin slices.
- Puree the dates, lemon zest and cinnamon with 1 cup of chopped apples or as needed to get mixture to form a paste in a blender or food processor.
- Mix the remaining fruit together with the paste by hand in a large bowl. Really mix it well to be sure to incorporate all the paste with the apples.
2 ½ cups soaked and dehydrated pecans or walnuts (you can also bake on low temperature for 20 minutes if you don’t have a dehydrator)
1/3 cup coconut sugar
2 teaspoons cinnamon powder
1/8 tsp. nutmeg
¼ tsp. Himalayan salt
- Place half of the pecans in the food processor with the S blade. Process until ”butter” is formed. Add seasonings and remaining pecans. Pulse the mixture to a consistency of coarse sand.
- To assemble the cobbler place a light dusting of crumble across the bottom of a square 4”x4”(brownie pan about 1/4 of the mixture).
- Place apple mixture evenly on the crumble being careful not to disrupt the crust on the bottom.
- Cover and refrigerate until ready to serve.
- Sprinkle the cobbler with the remaining topping.
- Note: If you are not going to serve the crumble immediately, wait until it is being served to put the crumble on the top to ensure that it stays crunchy.