Apple Crisp and Creme Anglaise -- All fruit and nuts!

Ingredients:

2 Gala apples (or other sweet apples) -- sliced into thin chunks
1 tsp cinnamon (or to taste)
1/2 jar of Crofter's All fruit apricot preserves (no sugar) -- can use more
1 cup pecans (I used raw, you could toast them)
Additional cinnamon
Pinch of salt
10 dates, soaked approx 4 hours
3/4 - 1 cup raw cashews, soaked approx 4 hours
1 tsp vanilla
Unsweetened vanilla almond milk

Equipment: small food processor, vitamix

Note: This recipe made more crisp and cream than I had apples -- you could adjust the recipe to use 3 apples and more preserves.

For apples:
Simmer apples, apricot preserves, and cinnamon in a saucepan until apples are tender. Time will vary depending on your apples, it took about 20 mins for the galas I used.

Meanwhile, prepare the remaining ingredients.

For pecan crisp topping:
In a small food processor, pulse the pecans, salt, and additional cinnamon until crumbly. Tear 4 dates into pieces and drop them into the processor. Process just a bit until mixture holds together (a little like a traditional crisp topping would).

For vegan creme anglaise:
Put soaked cashews and vanilla in vitamix. Tear 6 dates and add them to the blender. Add just enough almond milk to barely cover the nuts and dates. (You can always add more date soaking liquid as needed).

Blend on low, slowly working up to high speed to get all the dates perfectly pureed and smooth.

To assemble: 
Divide the apple filling into bowls. Top with the pecan crumble, and then add a dollop of creme anglaise on top!