What you need:
- 4 large Bramley apples, peeled and chopped
- 3 tbsp vegan butter
- 2 tbsp Meridian Toffee Apple Almond Butter
- 10 Medjool dates, pitted and chopped
- 4 tbsp coconut sugar (or more, to taste)
- ½ tsp cinnamon
- Pinch of nutmeg
- Pinch of salt
- 120g ground almonds
- 120g oats, ground to a flour
- 3 tbsp whole oats
- 3 tbsp walnuts, chopped
- 4 tbsp vegan butter or softened coconut oil
- 3 tbsp coconut sugar
For the caramel:
- 6 soft and squidgy Medjool dates, pitted and chopped
- 2 tbsp Meridian Toffee Apple Almond Butter
- Plant-based cream, until you achieve desired texture
- ½ tbsp maple syrup
- ½ tsp vanilla
- Pinch of salt (to taste)
Instructions:
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Preheat oven to 190C.
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In a saucepan, gently melt the butter and almond butter until combined. Add a small splash of water. Stir in all other filling ingredients and warm slightly covered, stirring often, until the apples are just softened. Remove from the heat and set aside.
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To make the topping, stir together all dry ingredients until combined. Rub in the butter or coconut oil to form a “bread crumb” like mixture.
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Place the apples in an ovenproof dish, then scatter over the topping. Bake in the oven until the topping is golden brown and the apples are bubbling (18-25 minutes). In the meantime, make the caramel by blending the dates until they form a paste. Add all other ingredients, then blend again, adding the cream one tbsp at a time until you achieve desired consistency. Serve immediately with vegan ice cream and a spoonful of caramel.
