Deep Dish Apple Torte with Walnut Crumble

Deep dish apple torte with walnut crumble

It’s that time of year; fall is in the air, leaves are turning yellow, orange and red, and the temperature has dropped making me crave more comfort foods.   I was at the farmer’s market last weekend (of course), picked up a bag of gala apples thinking I was going to make a raw, vegan apple pie and instead created this beautiful apple torte!  I used a small 4″ spring form pan for this recipe and made extra filling to pile it high. 

I decided to experiment with the crust to see if I could create something that would resemble a baked apple pie, and I have to tell you; I think this is my go to crust recipe now!  I added oats and shredded coconut, the perfect combination.  The filling is creamy, not too sweet (just the right amount), and melts in your mouth. 

Everyone knows the saying “An apple a day keeps the doctor away!” Well, this is because apples are one of the world’s healthiest foods,  containing many health benefits.

  • One apple contains 3.6 grams of dietary fiber – nearly 17% of the recommended daily dietary fiber intake.
  • The phytochemical quercetin in apples has stronger anti-cancer properties than Vitamin C.
  • Apples help detoxify metals in the body, protect against heart disease, clean the bladder, protect against the effects of radiation exposure, lower blood cholesterol and blood pressure, maintain circulatory and intestinal health and stabilize blood sugar.

Source: Prescription for Dietary Wellness by Phyllis A. Balch.

Now, those are some convincing reasons to get you eating apples, and there is no other perfect way than eating apples in a dessert! 

Coconut Whipped Cream (recipe here) makes a yummy addition to this dish or add an extra drizzle of maple syrup.  Enjoy this amazing recipe as much as I did!

Deep dish apple torte with walnut crumble

Deep Dish Apple Torte with Walnut Crumble

Crystal Bonnet
Raw, vegan, gluten-free, apple torte with walnut crumble.




Walnut Crumble



  • Process dates, almonds, oats, coconut oil, salt and cinnamon in the food processor with an S Blade and process until combined, forming a dough.
  • Add shredded coconut to the food processor at the last few seconds until combined.
  • Line the bottom of a 4" spring form pan with parchment paper or saran wrap.
  • Firmly press dough into the pan forming a deep dish crust covering the entire pan.
  • Place the spring form pan in the freezer to set while making the filling.


  • Core apples and slice in a food processor using the slice blade or a mandoline and set aside in a bowl.
  • Place all ingredients except apples into a high speed blender and blend until smooth.
  • Toss in a bowl with apples and mix until combined.
  • Place bowl in fridge or freezer to set while making the walnut crumble.

Walnut Crumble

  • Place ingredients in a small food processor and pulse until a crumble forms.
  • Remove crust and filling from freezer, remove crust from the spring form pan and fill with apple filling piling as high as you can.
  • Sprinkle with walnut crumble and extra cinnamon.
  • Serve right away or set in freezer for 1 hour for a more firm torte.


For an easy tip make the crust the night before and let set in the freezer overnight.
Serve with coconut whip cream.

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Crystal Bonnet is an International Raw Food Chef, Instructor and Cookbook Author. Her culinary passion started with living, plant-based food in her own kitchen which led her to train at industry leading culinary schools. Read more.

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