After a beautiful sunny mini break in Byron Bay and Noosa, I arrived back in Perth to rain and wind. It felt strangely nice and very autumnal!
Autumn to me always means apple crumble and lots of it! Apple desserts are definitely my childhood comfort food and remind me so much of England and home.
As I've gone gluten free, and even gluten free oats seem to cause me issues - I've had to think of another way to get my apple comfort fix this season.
In this recipe I decided to slightly cook the apples to make them a little softer because that's how I like them, if you wanted to make this recipe raw you could slice the apples very thinly, toss them in lemon juice to stop them oxidising and then layer them with the caramel sauce.
Likewise you could use dried mulberries instead of the nuts in the base to reduce the fat content of this dish.
I highly recommend using organic apples, as apples are number two one the dirty dozen list for 2016 and when in season don't actually cost that much.
Apple & Caramel Pie
12 medjool dates
1/2 cup of almond meal
1/2 cup of walnuts
1/2 cup of shredded coconut
pinch of nutmeg
pinch on cinnamon
1/2 tbsp coconut oil
dash of water if needed
1/2 tsp ground cinnamon
12 medjool dates pitted
1/2 cup almond butter
3 tbsp maple syrup
water for soaking
1. Start off by soaking the pitted dates for the caramel in hot water and leave to one side. If you can leave these for a couple hours you'll get an extra smooth sauce.
2. Peel the apples and cut into rough 2 cm squares, add to a large saucepan with the cinnamon and add a dash of water. Put a lid on and allow to cook/steam for about 20 minutes or until the apples are soft on the outside but still hold their shape and a little bite in the centre. If you feel like you need to add a little more water to get them steaming then do so.
3. Whilst the apple is cooking, make the base by adding all the ingredients into a food processor and mixing until a crumble texture. Empty out into a lined tin or a spring loaded tin and press down until it forms a secure pie case. Place in the fridge and allow to harden.
4. Make the caramel by draining the soaked dates BUT reserve some of the soaking water. Then add all the ingredients to a blender and blend until smooth. Spoon out a bit of caramel and spread it over the base of the pie casing so it forms a layer of caramel.
5. Then with the rest of the caramel add a little of the reserved soaking water to make the sauce thinner and blend again, stop when it is the texture that you like.
6. Once the apple is cooked allow to cool. Once cooled spoon it into the pie casing and drizzle with caramel sauce and return to the fridge for 30 minutes.
You could eat this with some coconut yoghurt or coconut ice-cream, or just with extra caramel sauce like I do!
I really hope you enjoy this as much as I do! x