Little Bird Unbakery Britomart shares one of its most delicious winter treats with us, the raw apple crumble cake.

Never look at the @littlebirdorganics Instagram feed on an empty stomach. The steady stream of deliciously photogenic dishes leaves you ravenous, craving foods you never even knew existed. Applewood cold-smoked capsicum? Ah, yum. Walnut mince tacos? We’ll take ten. Expanding our culinary horizons every day, here the Britomart Unbakery shares the recipe to one such Instagram star: the apple crumble cake.


1 cup walnuts
¾ cup pitted and packed, medjool dates
Pinch of salt
Dash of vanilla

6 medium-sized apples (granny smith or braeburn are best)
½ cup pitted and packed, medjool dates
¼ cup raisins
2½ tsp cinnamon
¼ tsp nutmeg
zest and juice of 1/2 lemon


For the crust
In a food processor, combine all ingredients until they become crumbly.
Press half of the mixture into a 9” pie plate.

For the filling
Peel and core all apples.
In a food processor, puree 2 of the apples and remaining ingredients, until smooth. Pour this mixture into a bowl.
Chop the other 4 apples into large chunks and then process into small chunks in a food processor (making sure not to puree it into applesauce) then add to the puree.
Spread this filling onto the pie crust.
Top with the remaining pie crust, sprinkling it over the top of the filling like you would a crumble.

Enjoy with a little almond cream and sprinkle with some Little Bird fig & ginger grawnola for a little something extra.