This Gluten-Free Apple Tart with an Oatmeal Cookie Crust is an easy dessert recipe made with an oatmeal crust, a layer of date caramel, and topped with cinnamon apples. Prepare the crust and date caramel ahead of time for easier assembly.
The last few months have been a bit of a blur for me. Things have felt non-stop (in a good way). With Thanksgiving break in sight, I’m looking forward to the change in schedule and keeping things simple.
And while I love all that Thanksgiving meals entail, easy and no-fuss is what this year’s celebration needs most.
If you are feeling the same, then this easy gluten-free apple tart is for you. With three main elements—an oatmeal cookie crust, a layer of date caramel, and a cinnamon apple filling—you can prepare the crust and the date caramel a day ahead. Then all you need to do is cook up the filling on the stovetop.
Keep those ovens free for the big day.
If you’ve never made date caramel, all you need is a blender. Medjool dates, coconut cream (or coconut milk), maple syrup, vanilla, and a bit of salt transform into a creamy, naturally-sweetened caramel.
The press-in oatmeal cookie crust is just as effortless. Pulsing the ingredients together in a food processor and pressing into your tart pan alleviate all pie crust fears. Plus, it smells amazing.
Now, you don’t have to, but I really don’t think this caramel apple tart would be complete without a sprinkling of sea salt. A little goes a long way, but it’s totally worth it.
And, if you are in charge of gluten-free Thanksgiving desserts this year, my friend Erin has a vegan pumpkin pie that you should definitely add to your list.
More Tart Recipes:
Gluten-Free Apple Tart with Oatmeal Cookie Crust
This Gluten-Free Apple Tart with an Oatmeal Cookie Crust is an easy dessert recipe made with an oatmeal crust, a layer of date caramel, and topped with cinnamon apples. Prepare the crust and date caramel ahead of time for a quicker assembly.
Oatmeal Cookie Crust:
- 1 3/4 cups (185g) gluten-free oats
- 1/4 cup (25g) almond flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 5 tablespoons coconut oil, melted
- 2 tablespoons maple syrup
- 1 cup Medjool dates pitted and halved
- 1/2 cup coconut cream prepared coconut cream or canned coconut milk chilled overnight
- 4 tablespoons maple syrup
- 1/2 teaspoon pure vanilla extract or vanilla bean paste
- 1/4 teaspoon salt
Oatmeal Cookie Crust
Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch tart pan with removable bottom with coconut oil.
In the bowl of a food processor, add oats, almond flour, salt, and cinnamon. Pulse into a chunky meal. While pulsing, add maple syrup followed slowly by melted coconut oil, just until mixture comes together. If mixture seems pretty saturated before the 5th tablespoon is added, stop adding as needed.
Transfer to prepared tart pan. Press mixture evenly halfway of sides of pan and then evenly on the bottom.
Bake for 12 to 15 minutes, or just until crust starts to turn a light golden color. Allow to cool on wire rack.
(If making the day ahead, cover with plastic wrap once cooled and then store at room temperature.)
Place dates, coconut cream, maple syrup, vanilla extract, and salt in a blender. Blend on high until smooth.
Store in an airtight jar in the refrigerator until ready to serve.
In a large saucepan, cook coconut oil or vegan butter, apples, coconut sugar, cinnamon, vanilla extract, and salt, over medium-high heat, stirring frequently. Cook for 6-8 minutes, or just until apples begin to become tender.
Assembling Gluten-Free Apple Tart
Spread about 3/4 of your date caramel on the bottom on the oatmeal cookie crust. Carefully arrange prepared apples in a circular pattern. Drizzle some of the remaining date caramel over top. Sprinkle with sea salt.
(If the date caramel is too thick to drizzle, add water, little by little, until desired consistency is reached.)
Serve immediately with whipped cream or vanilla ice cream of choice. Tart is best the day it is assembled.