Serves: 6
Total Calories: 19
Yield: One 5-inch cake

3/4 cup dried apple, firmly packed, unsoaked
3 pitted medjool dates, unsoaked
1 apple, peeled and shredded
1/8 teaspoon ground cinnamon
1 cup Crumble Topping (recipe found in Crisps, Pies, And Tarts)
2 tablespoons Vanilla Crème Sauce (recipe found in Mousses, Puddings, And Sweet Sauces chapter)

Equipment:
measuring cups
cutting board
peeler
chef’s knife, 8-inch
grater, or food processor fitted with a shredding disk
measuring spoons
food processor
rubber spatula
serving plate

Put the dried apples in a food processor fitted with the S blade and process until ground. Add the dates and process until finely chopped. Add the shredded apple and cinnamon and process until well combined, stopping occasionally to scrape down the work bowl with a rubber spatula.

Put 1/2 cup of the topping on a serving plate and shape it into a 5-inch circle. Put the apple mixture on top and form it into a cake, following the edges of the topping. Put the remaining topping over and around the sides of the cake. Refrigerate for at least 1 hour. Drizzle with the sauce before serving. Covered with plastic wrap and stored in the refrigerator, Apple Crumb Cake will keep for 3 days. Bring to room temperature before serving.

Nutritional Facts:

Serves: 6
Total Calories: 19
Calories from Fat: 0

More Recipes from the Raw Food Made Easy for 1 or 2 People Revised Cookbook:
walnut-raisin cake
apple crumb cake
spanish fig cake
flourless chocolate cake
not peanut butter cookies
almond cookies
almond flour
chocolate chip cookie dough
brownies