Dutch Apple Pie

Pie crust: (if preparing cobbler exclude bottom pie crust)

  • 1 cup pitted dates
  • 1/2 cup rolled oats (+/- whole wheat flour, as needed)
  • 1/2 cup nuts (I used walnuts & cashews, but pecans and/or almonds also work well) FOR LOWFAT REPLACE NUTS w/ BANANA OR APPLESAUCE
  • 1 tsp baking powder (aluminum-free)
  • 1 tsp cinnamon
  • 1/4 tsp sea salt


    • Blend pitted dates w/ a little water or nut milk to form a date paste. Set aside in a separate container.
    • ln clean dry blender blend nuts into a dry paste. Set aside in mixing bowl.
    • ln clean dry blender blend rolled oats (+/- whole wheat flour) into dry flour & add to mixing bowl.
    • Add baking powder, salt, cinnamon to bowl.
    • Add enough date paste to mixing bowl to form a dough. Press by hand into pie pan, or roll between two sheets of baking paper, then place in pie pan.
    • Bake 375 degrees for 10 minutes.

    Apple Filling:

    • 6 large granny smith apples, peeled, cored and cut into chunks
    • Homemade date paste (mix pitted dates + water or nut milk in blender)
    • 3 tablespoons cornstarch
    • 2 tablespoons lemon juice
    • 2 teaspoons ground cinnamon
    • Combine liquid with apples and cook over low heat, stirring frequently as it thickens.
    • Remove from heat.

    Crumb Topping:

    • Use same recipe as pie crust, but perhaps more unprocessed oats to make it crumbly.
    • If smooth cobbler topping desired, as in top picture, use more nut milk or add banana or apple sauce to crumb topping.
    • Sprinkle atop pie & bake at 375 degrees for approximately 40 minutes.

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