Gingerbread Spiced Salted Caramel Crumble Pie
The filling creamy, festive, and jam packed with caramel and ginger bread flavour which is a dream come true combined with a crispy pie bottom.
- Yield: 8-10 servings / two small pies 1x
Ingredients
Scale
Crust
- 110g / 3,9 oz flour (I used 50/50 almond- and oat flour)
- 1/2 tsp baking soda
- A pinch of salt
- 1/2 tsp vanilla extract
- 2 tbsp nut butter
- 4 tbsp liquid sweetener
Filling
- 150g / 5,3 oz pitted dates
- 3 tbsp nut butter
- 4 tbsp water
- A pinch of salt
- 1/2 tsp vanilla extract
- 1,5 tsp cinnamon
- 1,5 tsp ground dried ginger
- 1 tsp ground cardamom
- 1 tsp ground cloves
Instructions
- Preheating the oven to 175ºC / 350ºF. Grease and prepare two small pie tart pans with a diameter of 12 cm / 5 inches.
- In a medium bowl mix together the flour, baking soda, and salt. In a separate bowl combine the vanilla, nut butter, and liquid sweetener. Add the wet to the dry. Mix until you get a nice “dough”. It should be quite moist and not crumbly.
- Transfer and divide the dough between the pans. Press and spread out the dough evenly to all corners of the pan. Prick it all over with a fork. Bake for 8-12 minutes or until golden.
- In a food processor or powerful blender process the dates, nut butter, water, salt, vanilla, cinnamon, ginger, cardamom, and cloves completely smooth. Transfer and divide the filling between the pans and smooth out. Bake for 10-12 minutes, until the filling has started to thicken up slightly. You can serve the pies immediately, or let it set slightly in the fridge for an hour or two before serving.
Notes
I used two small tart pans, but if you’d like you can use one bigger pan instead. It should then have a diameter of 18 cm / 7 inches. Note that changing the size may affect the cooking time!
Keywords: Ginger bread pie, caramel, vegan, gluten free, healthy