Crustless Caramel Apple Pie

INGREDIENTS

• 4 granny smith apples (or apple of choice)
• 2 tbsp + 1 tsp maple syrup, divided
• ½ tbsp lemon juice
• ½ tsp cinnamon
• 2 tbsp pecans, finely chopped
• 8 dates, pitted
• ⅛-1/4 tsp sea salt
• ¼ cup cashew meal
• 2 tbsp coconut flour
• ¼ cup pecans, finely chopped
• ½ tsp cinnamon
• 1 tsp coconut oil
• 1 tbsp cold water

Directions:

1. Preheat oven to 400 degrees.
2. Cut tops off of apples, then use a spoon to scrape out the flesh, remove seeds and core, then set the flesh aside to use as your “filling”. {Don’t worry if the pieces don’t come out pretty, they get chopped up.}
3. Once the core and seeds have been removed, add pieces of apple flesh to a cutting board and chop them into small cubes. In a small bowl, add chopped apples, lemon juice, ½ tsp cinnamon, 2 tbsp finely chopped pecans, and 1 tbsp maple syrup, stir to combine, then set aside.
4. In the bowl of a food processor, add dates (pits removed) and 1 tsp maple syrup, blend 10-20 seconds or until you reach a smooth, caramel consistency.
5. Add apple mixture to sauce pan and saute over medium heat for 2-3 minutes, add date and maple mixture to pan, sprinkle with sea salt, then cook additional 3-4 minutes, stirring frequently. Remove from heat once apples are tender.
6. Meanwhile, in a small bowl, whisk together cashew meal, coconut flour, ¼ cup chopped pecans, and ½ tsp cinnamon. Then add remaining tbsp maple syrup, 1 tsp coconut oil, and 1 tbsp cold water, use two forks or your hands to mix until mixture is crumbly.
7. Take your hollowed out apples, and fill the bottom ⅓ with the cooked apples and caramel mixture, then add a layer of the crumbly topping, add another layer of cooked apples, then top off with final layer of crumbly topping. Repeat process with the remaining three apples.
8. Place stuffed apples on a small baking sheet and bake for 10-15 minutes or until crumbly topping is golden brown and apples are cooked through. Check on the apples after 10 minutes, you may want to cover them with foil to keep the topping from getting too done. Serve warm {with ice cream!}

Originally appeared on lemonsandbasil.com