Ingredients
Equipment
Method
Caramel Sauce
- Start by adding 10 pitted dates to a blender along with 8 oz of water. Blend on high until a smooth sauce forms. Add the vanilla and blend a bit more to incorporate. Set aside.
Pie Crust
- Using the blender from the caramel sauce (no need to wipe clean - the remaining sauce will help the crust come together), add the crust ingredients (oat flour, maple syrup, cinnamon, salt, and water) and pulse to incorporate. The mixture should stick together when squeezed in your fist.
- Transfer the crust to the springform cake pan or pie dish and press the sides first, then work towards the center for an even base layer.
Crumble Topping
- To the same blender (again, no need to wash so long as you have continued in the order listed), add the crumble ingredients. Pulse 10 - 15 times to create a coarse crumble. DO NOT OVER MIX. The goal is to keep the mixture textured and crumbly.
Apples
- Slice the apples verrrry thinly. The thinner the slices, the better, since we aren't baking them to soften the texture of the filling. Slice the apple around the core to create 4 sections with flat bottoms. Slice each each section lengthwise into thin slices, holding the sliced section together as you go with you non-knife hand. After slicing each section lengthwise, make one slice down the middle (horizontally now) to cut the slices in half. Repeat for all the apples.
- Toss the apples together with the caramel sauce in a large bowl to coat.
Assemble
- Add the caramel apples overtop of the prepped crust. Use a spoon or spatula to level out the apple layer so the top is even.
- Sprinkle the crumble overtop of the apple filling. This recipe makes extra crumble, so be as generous or as stingy as you'd like!
Notes
For extra crumble:
Add any leftover crumble topping to a blender along with some extra dates (2-3) and water (1-2 tbsp) and pulse until a sticky dough forms. Roll the dough into balls using your hands and viola! You have some cinnamon pecan truffles for a sweet snack :)