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Course Dessert
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 8
Author Sara

Ingredients

  • Crust:
  • 2 Cups Whole Grain Flour I used sprouted spelt or your favorite gluten free flour
  • 1/2 tsp Sea Salt
  • 1 tsp Fresh Ginger grated (about 1 inch of the root: dried would work too)
  • Zest of 1 lemon
  • 2 Tbsp Coconut Sugar
  • 4 Tbsp Coconut Oil or Pastured Butter
  • 1/2 Cup- 3/4 Cup Cold Water
  • Filling:
  • 3 Granny Smith Apples thinly sliced (please use organic since we are keeping the skin)
  • 1 Cup Dates washed and pitted
  • 1/2 Cup Water
  • 1 tsp Cinnamon ground
  • 1/4 tsp Nutmeg ground
  • 1/2 Walnuts or Ginger Snap Granola optional

Instructions

  1. Preheat your oven to 375 degrees.
  2. In a bowl mix together the flour, salt, ginger, lemon zest, and coconut sugar until combined.
  3. Add in the coconut oil or butter and with a fork or pastry cutter incorporate the fat until the flour has a crumb consistency.
  4. Add 1/2 cup of the cold water and mix in to the dough.
  5. Add more water 1 tbsp at a time until the mixture is no longer try and it is staying together.
  6. Kneed the dough until everything is well incorporated.
  7. Cover and refrigerate.
  8. Make the date paste by adding the dates and water to a blender. (I find a blender works better than a food processor)
  9. Blend the dates until a paste is formed about 1 min.
  10. Add the cinnamon and nutmeg and blend another second.
  11. Set the paste aside.
  12. Core and slice all your apples and place into another bowl.
  13. Cover the apples with the date mixture and set aside.
  14. Take your dough out of the fridge and put on a well floured surface (I recommend unbleached parchment paper or a silicone mat for this so that if the dough sticks a little you can still fold the sides over).
  15. Using a rolling pin roll the dough out into about an 18 in round.
  16. Spread the nuts or granola out onto the dough leaving a 2 inch boarder.
  17. Layer the apples into circles around the dough also leaving a 2 inch boarder until the area is covered and you have no more apples.
  18. If you have some leftover date paste in your bowl like I did take a pastry brush or your hands and cover the apples with the extra paste.
  19. Fold over the 2 inch boarder over the apples.
  20. If desired brush the crust with an egg wash, water, or cream.
  21. Bake in a 375 degree oven for 45 minutes until the crust is golden and the apples are soft.
  22. Serve hot or room temperature.

Recipe Notes

Feel free to use a food processor to make the dough. Just mix the dry ingredients, then add the fat and pulse until it is crumbly, and finally mix in the water until the dough comes together.

You can make the dough ahead of time, put in the fridge and make the rest later.