Can you believe we’re nearly into the last month of 2018?! Guys, where has this year gone?! Crazy. But we’re now in full swing of autumn and verging on the brink of winter… So, spiced everything, everywhere, right? In keeping with this theme – it would be rude not to, let’s be honest – this no-bake dessert recipe is in ode to this seasonal favourite. Combining an apple tart and crumble with the addition of spices, raisins and the key ingredient: Pic’s peanut butter(yep, working with these guys again!) – well, this is treat for sure!
Feel free to shake up the fruit you use – go for pears, add in some blackberries or cherries, or go for dates or dried cherries rather than raisins. You could also change the flaked almonds for walnuts or pecans. Even swapping the cinnamon out for ginger would work… Go with whatever your preference is. That;s the beauty of the this recipe – stick to the base and the topping and the rest is yours for experimenting with. Either way, it makes a wonderful, fuss-free autumnal dessert for any occasion. Enjoy!
Ingredients:
For the crust –
- 150g oats
- 50g dates, soaked in boiling water for 10 minutes then drained
- Pinch of vanilla powder (optional)
- 3 tablespoons maple syrup
- 2 tablespoons Pic’s Smooth Peanut Butter
- 1 tablespoon coconut oil, melted
For the filling –
- 3 large apples, peeled, cored and sliced
- 3 tablespoons coconut sugar
- 1 teaspoon cinnamon
- 4 tablespoons dried cherries or sultanas
For the crumble –
- 75g rolled oats
- 30g flaked almonds
- 2 tablespoons coconut sugar
- ½ teaspoon cinnamon
- 2 tablespoons Pic’s Smooth or Crunchy Peanut Butter
- 2 tablespoons maple syrup
Get making!
- First make the case: Grease a 20cm loose-bottomed tart tin. Toast the oats for 5 minutes until lightly golden.
- Place everything in a blender and pulse well until the mixture is quite sticky and comes together, like a flapjack mixture.
- Press into the tin to cover the base and up the sides. Chill while you make the filling.
- Place the apples in a pan with some water and the coconut sugar, cinnamon and dried cherries/sultanas. Simmer for 20 minutes until softened.
- Spoon this into the case and fill to just the top.
- Toast the oats and flaked almonds for 5 minutes until they turn golden, then mix in everything else – it should be quite sticky. Scatter this over the top to cover the fruit.
- Chill in the fridge until needed. When ready to serve, remove from the tin and cut into pieces. Enjoy!
