In terms of food and seasonal produce – I’m not sure if it gets any better than autumn/fall. The pumpkins and squash of course – but oh the fruits! Apples, pears, plums, peaches and nectarines, to name a few – I can’t get enough. I also found a batch of figs, their season finishing – so I thought a beautiful, sweet and crispy crumble pie would really showcase all these lil’ beauties.
- 2 1/2 cups walnuts
- 1 1/4 cup pitted Medjool dates
- handful brown sugar
- 1 tablespoon coconut oil
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 3 large apples peeled and thinly sliced
- 3 nectarines or peaches, sliced
- 4 figs, sliced thinly
- 1 cup oats
Pre-heat oven to 400F/175C/Gas mark 4. Start by adding the walnuts to a food processor. Blend until just crushed. Now add in the dates. Blend until the two are combined and you have a thick, sticky lump. Leave aside about 1/4 cup of mixture. Press the rest firmly into your pie dish and up the sides if you wish.
Now add your apples and peaches or nectarines to a saucepan over medium heat. Add sugar, cinnamon and vanilla and stir just to combine. Cook the fruit only for 10 minutes. Now spread the fruit into your prepared crust. Top with a layer of sliced figs.
Now mix the oats with the oil and rub together. Add to this the left over walnut and date mix. Crumble together in your hands before covering the top of the pie. Place in oven and bake for about 15 minutes, until topping is slightly browned.
I served mine with fresh fig slices and some soy cream – but it is also lovely with fresh berries and whipped coconut cream or dairy free ice cream! Enjoy 🙂