Raw Apple Mushroom Crumble

Serves 4 · 25 min prep

Estimate for one serving

• 410 cal
• 8g protein
• 52g carbs
• 22g fat
• 3g fiber

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Ingredients

• 3 medium crisp apples
• 4 oz fresh button mushrooms
• 8 pitted medjool dates
• 1 cup raw almonds
• 1/2 cup rolled oats
• 1/3 cup unsweetened shredded coconut
• 3 tbsp maple syrup
• 2 tbsp melted coconut oil
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1/8 tsp pinch sea salt
• for garnish fresh mint leaves

Instructions

1. 1Core the apples and cut them into thin matchsticks or small dice so they stay crisp and juicy in the raw assembly.
2. 2Wipe the mushrooms carefully and slice them paper-thin on a mandoline or with a sharp knife so they feel delicate rather than chewy.
3. 3Toss the raw apple pieces and mushroom slices immediately with lemon juice, half the maple syrup, cinnamon, ginger, and vanilla so they soften just slightly and pick up spice.
4. 4In a food processor pulse the almonds, oats, shredded coconut, pitted dates, remaining maple syrup, melted coconut oil, and sea salt until the mixture forms sticky, coarse crumbs that clump when pressed.
5. 5Taste the crumble topping and adjust sweetness or salt if needed; it should taste like a raw cookie dough cluster.
6. 6Spoon a layer of the spiced apple-mushroom mixture into four small jars or a shared shallow serving dish.
7. 7Scatter a generous layer of the date-nut crumble over the fruit, pressing lightly so it adheres but still looks rustic and textured.
8. 8Repeat with a second layer of fruit and a final blanket of crumble if using jars, or simply mound the remaining crumble on top for a family-style platter.
9. 9Chill the assembled crumble for at least 20 minutes so the flavors marry and the topping firms up slightly.
10. 10Finish with a few torn mint leaves and serve cold or at cool room temperature as a bright, no-oven potluck sweet that still feels produce-forward and shareable.