Peanut Butter Caramel Apple Crumble Pie

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Serves: 1 10″ pie

An epic deep dish almond macaroon pie crust filled with cinnamon-y apples, a rich and thick pb-date caramel, and topped with molasses oat crumble.

Ingredients

CRUST:
1½ cup almond flour
½ cup shredded coconut, toasted
1 tbsp coconut oil, melted
2 tbsp maple syrup

CRUMBLE:
¾ cup oats
2 tbsp coconut oil
1 tbsp molasses
7 small pitted dates
2 tsp cinnamon
¼ cup shredded coconut

APPLE FILLING:
3 medium to large apples
2 tbsp ground cinnamon
A pinch each of nutmeg and cloves
¾ cup applesauce
About ⅓ cup water + more as needed

PEANUT BUTTER CARAMEL:
20 small pitted dates
¼ + ¼ cup water, divided
½ tsp salt (omit if using salted peanut butter)
¼ cup natural peanut butter

Instructions