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
For the topping:
  • 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:

  1. Preheat oven to 190C.

  2. 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.

  3. 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.

  4. 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.

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