Description
This tangy and sweet apple pie combines the tartness of apples, the creaminess of date caramel sauce and the crunch and heartiness of the oat crust. The ultimate fall dessert.
Ingredients
- FOR THE CRUST:
- 3 cups Oats (use Certified Gluten-free If Necessary)
- ¼ cups Date Syrup (sub Maple Or Agave If You Like)
- 1 Tablespoon Coconut Oil
- ½ teaspoons Cinnamon
- FOR THE FILLING:
- 2 cups Pitted Dates, Soaked In Water For At Least 4 Hours
- 1 teaspoon Coconut Oil
- 3 whole Medium Apples (or More If The Apples Are Small), Cored And Thinly Sliced
- ½ teaspoons Cinnamon
- 1 Tablespoon Natural Sweetener Of Choice (optional)
Preparation
Preheat the oven to 350 F (160 C).
Put the oats, date syrup, coconut oil and cinnamon in a food processor and blend until the ingredients are thoroughly combined and start to stick together. If the crumbles do not stick together enough, add more syrup or oil.
Pour the mixture into a pan (I used an 11 inch/28 cm spring form pan) lined with parchment paper. Press it evenly into the pan with the back of a spoon.
Blend the soaked and drained dates with the coconut oil in a food processor until smooth. Add a little bit more coconut oil if you are having trouble with the blending. Pour the sauce over the crust and spread evenly.
Mix the apples, cinnamon and sweetener in a bowl and toss to combine.
Top the pie with sliced apples. Bake for 20-30 minutes (the baking time depends on the apples; you don’t want them to get too mushy). Remove from oven. Let it cool, then slice and enjoy!
