Apple Pie with Coconut Almond Crumble [vegan + GF]
I like to think that I spend most of my time living in the present. I've never been one to dwell on the past, (a great excuse for why I'm so bad at story-telling and have a less-than-stellar memory) and my conception of planning for the future rarely extends beyond two weeks.
I think this is the reason why I've been resistant to writing throughout my life, and why photography comes more naturally to me. Blog-writing especially entails calling up the past and talking about myself – two of my lesser-developed skills. And, it takes time. Photography is simply the act of freezing a perfect moment, capturing it in its present existence. Instant gratification.
But here I am, writing a blog, about food and cooking. I think we could all use a little more encouragement to prepare meals and feed ourselves mindfully. Because cooking activates so many senses – taste of course but also sight, smell, sound, touch – it's such a wonderful opportunity to practice mindfulness. I think this is why so many people find cooking to be relaxing and therapeutic; the focus and use of all the senses clears the mind, no part of the brain is idle to wander.
The recipes I post will be mostly plant-based and gluten-free; this is the type of food that makes me feel good inside and out. And because #dessertfirst, here's a recipe for a simple apple pie with a coconut-oat crumble.
This recipe is incredibly simple, feels healthy enough to eat for breakfast (true story) but sweet enough to tame a sugar craving.
for the crust:
1 cup walnuts, raw
6 dates, soaked in warm water for 10 minutes
1 T coconut oil, melted
for the filling:
5-6 apples, variety of choice (I used a mix of Braeburn and Fuji)
2-3 T agave nectar, to taste
1 T arrowroot or corn starch
for the crumble topping:
1/4 cup coconut flour
1/4 cup almond flour
1/4 cup coconut flakes
1/4 cup oats (GF if desired)
1 t cinnamon
3 T extra virgin olive oil
Preheat your oven to 400°F.
Prepare the crust: Wipe the inside of a 9" pie dish with extra virgin olive oil or coconut oil. Pulse walnuts, dates, and coconut oil in a food processor. Dough should be sticky and hold together, add more dates if too crumbly. Form the dough into a ball and press into the center of your pie dish. Use fingers to push dough out to the edges until the dish is covered. Set aside.
Prepare apples: Chop apples into your preferred shape – cubes or half moons. Add to a medium bowl and coat with agave nectar and arrowroot, mixing with hands or a wooden spoon. Spread apple mixture in your pie crust and set aside.
Prepare crumble: Mix all ingredients together in the bowl the apples were in. Sprinkle evenly across the top of the apple mixture.
Bake at 400° for 30-35 minutes, until apples are fork tender and topping has crisped. (If the topping crisps too fast, cover with foil and continue to bake.) Let cool for 15-20 minutes before serving.