• Filling:
  • 4 cups apples, peeled, cored, diced or thinly sliced 1/8”. Tami likes a mix of Honey Crisp and Granny Smith.
  • 1 tablespoon lemon juice
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon oat flour
  • 1/4 teaspoon vanilla powder or 1 teaspoon vanilla extract
  • 1/4 cup raisins
  • 2 Tablespoons apple juice, unsweetened
  • Topping:
  • 1 ½ cups rolled oats, certified gluten free if required
  • 1/4 cup almond flour or oat flour, certified gluten free if required
  • 2 teaspoons Apple Pie Spice
  • 1/4 teaspoon vanilla powder or 1/2 teaspoon vanilla extract
  • 5 tablespoons apple juice, unsweetened
  • 1/4 cup date paste (recipe at, recipes, misc.) or maple syrup

From Tami Kramer, Nutmeg Notebook

This is a delicious and wholesome dessert, especially served warm with a generous scoop of your favorite plant based ‘nice cream’.

  1. Preheat oven to 350 degrees.
  2. For the filling, using a large mixing bowl combine apples, lemon juice, cinnamon, nutmeg, oat flour, vanilla powder or extract, raisins and apple juice. Stir until combined. Place in a 9” pie pan or 9” square baking dish.
  3. For the topping, in a medium size bowl combine the rolled oats, oat or almond flour, apple pie spice, vanilla powder or extract, apple juice and date paste, and using a fork mix until well combined. Spread mixture evenly over the apples in the baking dish. It will be lumpy which is great to create a crispy crust.
  4. Bake in a preheated oven for 30-35 minutes until lightly browned on top and the apples are cook through.
  5. Great with plant based ‘nice cream’.


Easy Vanilla Nice Cream

In a high-powered blender or food processor mix 4 frozen ripe bananas, cut into pieces, 1/2 teaspoon cinnamon, 1 teaspoon vanilla extract, and 1 teaspoon maple syrup or date paste with just enough plant milk to create consistency of thick ice cream, tamping down until evenly blended. Taste and add more cinnamon and sweetener if desired. Serve immediately or freeze for at least 6 hours or longer.