Dutch Avocado-Apple Crumble Pie

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Servings:

• Recipe serving size: 1 slice
• Number of servings: Adjust Reset

Ingredients:

• Filling:

• 4 large apples, thinly sliced (use a sweeter variety such as Honeycrisp, Gala, Pink Lady or Fuji)
• 2 tbsp. lemon juice (approximately the juice of one lemon)
• 12 pitted Medjool dates
• 3/4 cup water
• 1 tsp, cinnamon

• Crust:

• 2 tbsp. ripe, fresh avocado, halved, pitted, peeled and mashed
• 2 1/2 cups finely-chopped pecans and/or walnuts (ground finely in a food processor)
• 3 tbsp. granulated monkfruit sweetener
• 1/4 tsp salt
• 2 tbsp. avocado oil
• 1 large egg white, lightly whisked
• Cooking spray

• Crumble Topping:

• 1 cup rolled oats
• 1/4 ripe, fresh avocado, halved, pitted, peeled, and finely diced
• 1/4 cup all-purpose flour (can substitute 1:1 gluten-free flour if you wish to make this gluten-free)
• 3 tbsp. Golden coconut sugar (can subsititue dark brown sugar)
• 1 tsp cinnamon
• 1/4 tsp freshly-ground nutmeg (optional)
• 1/4 tsp salt (optional)
• 2 tbsp. avocado oil

Instructions:

1. Make the filling:

2. Place the lemon juice, dates, water and cinnamon in a high-speed blender and blend on high until smooth and liquified. Set aside.
3. Heat a large saucepan on the stove over medium and add the sliced apples and the lemon/date/water/cinnamon mixture. Toss to coat, and cook the apples over medium heat for approximately 15 minutes until they just begin to soften. Remove from heat, set aside to cool while you make the crust.

1. Make the crust:

2. Preheat oven to 325ºF
3. In a medium-sized mixing bowl, place the chopped nuts, monkfruit sweetener and salt and mix with a fork until combined. Add the mashed avocado, avocado oil and egg white, and mix with a fork until it comes together into a cohesive dough. It should be moist and not falling apart.
4. Spray a 9-inch pie pan with cooking spray, and press the crust mixture into the bottom and approximately 1 inch up the sides of the pan.
5. Par-bake the crust for 10 minutes at 325ºF. While crust is par-baking, make the crumble topping.

1. Make the crumble topping:

2. In a medium-sized mixing bowl, mix the oats, flour, coconut sugar, cinnamon, nutmeg (if using) and salt (if using) with a fork until combined. Then add the finely-diced avocado, ‘cutting it in’ and mashing it gently with your fingers to the dry ingredients until it’s well-mixed and only very small pieces of avocado remain. Lastly, stir in the avocado oil and mix with a fork to toss. Mixture should be crumbly, with some larger and some smaller pieces throughout. Set aside.

1. Assemble the pie:

2. Place the apple filling into the par-baked crust and top the apples with the crumble, evenly sprinkling it to create a layer of crumble over the top of the pie.
3. Raise the oven temperature to 350ºF and bake the pie at 350 for approximately 15-20 minutes, until the top of the crumble is golden brown.
4. Remove from the oven, place on a cooling rack and allow to cool fully to room temperature & set before slicing.

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