Ingredients
6 each pecan date rolls
1 cup quick cooking oats, divided
2/3 cup raw pecan halves, divided
2 tablespoons ground flax seed
1 teaspoon cinnamon, divided
1/2 teaspoon nutmeg, divided
10 medium apples, assorted varieties
6 tablespoons date sugar, divided
1 small lemon, juiced
1/4 cup dried cranberries, divided
1 teaspoon honey
1/4 cup water
Preparation
First, make the crust: Put the pecan date rolls, 2/3 cup quick oats, 1/3 cup pecans, flaxseed, 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg in a high powered blender and mix until well combined. Transfer to a bowl and drizzle 2 Tbsp of water over the mixture. Stir it in, and add more water if needed to hold the mixture together. Press into a deep dish pie pan and refrigerate until the filling is complete.
Next, make the filling: Juice two of the apples and put the juice in a heavy bottomed stock pot. Peel and slice the rest of the apples into thick slices, add to the pot. Sprinkle the lemon juice over the apples. Stir 1/2 teaspoon of cinnamon and 1/4 teaspoon of nutmeg into the date sugar and sprinkle evenly over the apples. Cover and cook over low heat until apples are nearly tender, which could take 20-40 minutes depending on what types of apples you use. Uncover and cook a few more minutes to thicken. Remove from heat and let cool to room temperature. Pour into pie shell and refrigerate
For the topping: Put 1/3 cup oats, 1/3 cup pecan halves, 2 tablespoons of date sugar, 1/8 teaspoon of cinnamon and a dash of nutmeg in a high powered blender and mix until well combined. Transfer to a small bowl. Stir in the cranberries. In a separate cup, mix the honey, vanilla and 2 teaspoons of water. Sprinkle over the oat mixture and toss to combine. Sprinkle over the top of the oat filling.
Note: If you can’t find pecan date rolls for the crust, increase the pecans to 1/2 cup and use 8 pitted dates.
