Full disclosure, I don’t have a clue what this dish is. It isn’t a pie because there’s no pastry. It isn’t a crumble because it has a base. I’m not sure if I can technically call it an apple tart with a crumble style topping either. But whatever it is, this baked apple dessert is delicious. It’s lightly spiced, and naturally sweet with a nutty base and topping.
NUTRITIONAL INFORMATION
Each serving contains 225 calories, 4g of fibre and 4g of protein. One serving also contains 20% of the recommended daily amount of B2 and a third of your daily vitamin E.
INGREDIENT CHOICES AND SUBSTITUTIONS
There are plenty of substitutions for this recipe. You can swap the almonds for an alternative nut – pecans or macadamias would be excellent here. Sunflower oil can be substituted for coconut oil (melted) or melted vegan butter, but don’t use olive oil. And, finally, the maple syrup can be substituted for any other liquid sweetener such as agave or honey for non-vegans.
For the apple pieces, I used some from Tesco. If you can’t get those, mixing dried apples with a little apple juice and brown sugar and baking them for about 5 minutes should give you something with a similar texture and taste, albeit not the same thing.
HOW TO STORE AND KEEP
Cover and store in the fridge for up to five days. To reheat cover with foil and reheat at 180°c in the oven until warmed through. Don’t skip the foil, you don’t want it to dry out!
VEGAN APPLE TART RECIPE
Nutty almond and oat crust with cinnamon baked apples and a candied apple crumble topping. Eat alone or serve with cream, ice cream or custard.
This recipe is gluten free, dairy free, soy free and vegan friendly. It does contain nuts.
Vegan Apple Tart Recipe
Nutty almond and oat crust with cinnamon baked apples and a candied apple crumble topping. Eat alone or serve with cream, ice cream or custard.
Course Dessert
Cuisine British
Keyword Apple Tart Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 225 kcal
Ingredients
Filling
- 3 small apples peeled and chopped
- ½ tsp ground cinnamon
- ⅛ cup golden caster sugar
Base
- ¾ cup almonds
- ½ cup GF oat flour
- 1 cup GF rolled oats
- 3 tbsp maple syrup
- ¼ cup sunflower oil
Topping
- 40 g candied apple pieces
- ⅛ tsp ground nutmeg
Instructions
- Preheat your oven to 180℃. Peel and core your apples, then chop into small cubes. Add to a roasting dish with your cinnamon and sugar. Toss the dish to evenly coat the apples with the spiced sugar. Place in the oven and cook for 25 minutes, or uil your apples have slightly softened (not mushy) and have a syrupy texture.
- Add your almonds to a food processor and process on high until a crumb forms. Then ass all other ingredients other than the rolled oats and process on high again until you get a sticky dough forming. Finally add the oats and pulse until combined, leaving some texture, not completely smooth.
- Press about 75-80% of your almond oat mix into the base of an 8inch diameter round baking dish.
- Bake for 12-15 minutes until lightly golden and firm (same temperature as the apples).
- When both the apples and base are ready, transfer the apples to the base dish, evenly covering the crust.
- Mix the candied apple pieces and nutmeg into your remaining almond oat mix and use a spatula to break up any lumps, making it more of a fine crumble topping.
- Pour over as much as it takes to cover the apples. You probably won’t need the whole mix. Then return to the oven for a further 10-12 minutes until the top is golden and crisp.
