Tag Archives: apple pie

Indulgent Yet Healthy Apple Pie Squares with Date Caramel Sauce

Everyone loves a warm, gooey, flaky apple pie, especially come fall. We took the classic recipe and turned it into indulgently delicious squares. They also happen to be healthy for you: they’re filled with good fats, natural sweeteners, fibre and vitamin-rich apples, of course! A date caramel sauce is the finisher, as it gets generously drizzled on top for extra sweetness. You’ll fall so in love with the simple, healthy caramel sauce you may even want to double the recipe for it and spread it over toast, sliced apples or eat it by the spoonful.

Healthy Apple Pie Squares with Date Caramel Sauce

Prep Time: 35 minutes
Bake Time: 30 minutes
Total Time: 65 minutes
Servings: 8 squares


Crust & Topping
2 cups almond flour
1 cup rolled oats
2 Tbsp coconut sugar
¼ tsp sea salt
⅓ cup coconut oil
1 egg
¼ cup roughly chopped walnuts

4 cups mix of granny smith and Fuji apples, peeled, cored & thinly sliced
1 Tbsp lemon juice
1 ½ tsp cinnamon
1 Tbsp coconut sugar
1 Tbsp coconut oil, melted

Date Caramel
6 medjool dates, pitted
½ cup warm water
2 Tbsp dairy-free milk
1 tsp pure vanilla extract
Pinch of sea salt


Crust & Topping
1. Preheat the oven to 350°F.
2. Make the crust. In a food processor, pulse the almond flour, oats, coconut sugar and sea salt using the “S” blade until combined.
3. Add the coconut oil and egg, pulsing until the mixture is crumbly like sand.
4. Take half of the mixture, place it to the side and mix in the roughly chopped walnuts (this will be used as the topping). The other half of the dough will become the bottom crust.

5. Oil a 7×11 baking dish (or put parchment paper down) and place half the dough into the dish. Push it down using your hands or the back of a measuring cup until it is evenly spread out. Poke a few holes with a fork for heat to escape.
6. Bake in the oven for 10 minutes until golden and remove.

1. In a bowl, mix together the apples, lemon juice, cinnamon and coconut sugar.

2. Place a pot on the stove over medium-low heat and melt coconut oil. Add in the apple mixture and stir until apples begin to soften (this will take about 10 minutes). The apple juices should be mostly evaporated at this point. The longer you allow to stew, the softer and mushier the apples will become. If you prefer a chunkier texture, spoon the cooked apples over top of the crust and spread out evenly. If you prefer a smoother texture, mash the apples with the back of a spoon to create a paste, then spread evenly over the crust.

3. Take the remaining crust and disperse it over the apples in crumbly chunks. It should look rustic, so there’s no need to place it over gently.

4. Place the dish in the oven and bake for 20 minutes.
5. Take the dessert out of the oven when ready, allow to cool completely to room temperature before slicing into squares. Cut them into 8 even pieces.

Date Caramel
1. As the apple pie squares are baking, make the date caramel sauce.
2. Place all ingredients in a food processor or high-speed blender (if you have a mini blender or processor, use that instead) and blitz until creamy. If it’s too thick, add more water, about 1 Tbsp at a time.
3. Once the squares are cut and cooled, drizzle the date caramel sauce all over.

Make the most of your apple bounty with these Irresistible Apple Desserts for Fall, Our Easiest Apple Crisp Recipes and Anna Olson’s Best Apple Desserts.

Apple Granola Bars

Apple Pie Granola Bars That Taste Just Like Fall

We’ve made apple pie healthier and snack-sized, but have still kept all the classic, cozy fall flavour you know and crave. These apple pie granola bars have all of the perks of the traditional slice, without any of the fuss of making pastry. Filled with dried apples, cinnamon, nuts and honey, they have serious comfort food appeal, but are wholesome enough for an on-the-go breakfast. If you’re feeling decadent, dip one side of these bars in melted butterscotch chips or serve a la mode.


Prep Time: 10 minutes
Cook Time: 5 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Makes: 8 to 10 bars


1⁄2 cup unsalted whole roasted almonds
1⁄2 cup unsalted roasted hazelnuts, chopped
1⁄2 cup unsalted roasted walnuts, chopped
1/3 cup rolled oats, toasted
1⁄4 cup honey
2 Tbsp almond butter
1⁄2 tsp vanilla extract
1⁄2 tsp cinnamon
1⁄2 tsp salt
1⁄2 cup dried apple rings, diced
1/3 cup butterscotch chips or salted caramel chips, melted (optional)

1. Line an 8-inch baking pan with parchment paper, leaving overhang.
2. In a medium bowl, mix to combine almonds, hazelnuts, walnuts and oats. Set aside.


3. In a small saucepan, combine honey, almond butter, vanilla, cinnamon and salt. While continuously whisking over low heat, warm mixture until it starts to gently bubble. Remove from heat and pour mixture into nut mixture.


4. Using a spatula fold in diced dried apples and mix until everything is thoroughly combined. Transfer into lined pan and tightly pack the mixture with the back of the spatula. Make sure there are no gaps.
5. Refrigerate for at least 30 minutes to firm up.


6. Using parchment overhang, lift granola bar mixture from baking pan onto a cutting board. Cut the chilled granola bar mixture into 8 to 10 bars or squares. If desired, dip one side of the chilled bars into the melted butterscotch chips or salted caramel chips and place on parchment until set. Serve.


Enjoy more bountiful fall apple desserts with this mouthwatering list of perennial favourites.

Apple Butter Tarts

Absolutely Addictive Apple Pie Butter Tarts

Even if you prefer your butter tarts raisin free, you’ll find this super sweet pie-like combination irresistible. Just like the traditional version, these butter tarts have a flaky crust and an ooey, gooey centre, but are studded with diced Canadian apples. Warming cinnamon and nutmeg, and a splash of lemon help round out the sweetness of the filling, and pair perfectly with the apple bits.

Apple Butter Tarts

Prep time: 20 to 30 minutes
Cook time: 15 to 18 minutes
Servings: 12 tarts

1 recipe pie dough (for single crust)
3/4 cup peeled, diced apples
2 tsp fresh lemon juice
1 Tbsp brown sugar
1/2 cup brown sugar
1/2 cup corn syrup
1 large egg, at room temperature
2 Tbsp unsalted butter, melted and cooled
1 tsp vanilla extract
1/4 tsp ground cinnamon
Pinch nutmeg
Pinch salt

Apple Butter Tarts

1. Pre-heat oven to 375°F.
2. On lightly floured surface, roll out the pie dough to about 1/8-inch thick. Use a 3 to 4 inch round cookie or biscuit cutter (an upside-down glass works too), to cut out rounds of pie dough. Gently fit the pieces of dough into the wells of a standard muffin tin. Press the dough into the bottom and up the sides of the muffin tin.
3. Gently gather any scraps and re-roll the dough until you have 12 tart shells. Chill in the refrigerator as you prepare the filling.
4. In a small mixing bowl, dredge the diced apples in lemon juice and 1 Tbsp of brown sugar. Set aside.

Apple Butter Tarts

5. In a large liquid measuring cup, whisk together the 1 cup brown sugar, corn syrup, melted butter, egg, vanilla and spices.
6. Remove the chilled tart shells from the fridge. Evenly distribute the apple pieces, leaving their juice behind. Carefully pour the filling mixture into each tart shell, filling it about 2/3 of the way. Stir often to make sure the filling reaming uniform.
7. Bake the tarts in the pre-heated oven for 15 to 18 minutes. When done, the edges of the crust should browned, the centre slightly caramelized and puffed up, and apples should be tender. Cool on a wire rack before popping the tarts out of the muffin pan.

Apple Butter Tarts

Note: If any of the filling over-flows the tart shells and caramelizes, run a thin knife or small offset spatula around the tart to loosen before removing it from the pan.

Looking for more tasty recipes? Try our Best Maple Butter Tart Cheesecake.


A Savoury Apple Cheesecake to Finish Any Meal

By Shayna Murray

We grow a lot of really great things here in the prairies. We have fields full of lentils, oats and wheat and the most amazing Saskatoon berries. But we aren’t known for our apple orchards. Right on the top of my culinary bucket list is to head either east or west and pick myself baskets and baskets of fresh apples, right off the tree. In the meantime, we are fortunate enough here to have an ample supply of delicious apples from across the country.

Apples are amazing to cook with, and easy to incorporate into sweet or savoury dishes. Nothing (except maybe pumpkins) says fall quite like apples. Sweet or tart, juicy and crisp – I think every cook loves working with apples.

Spiced Apple Cheesecake, Courtesy of Shayna Murray, MommyOutsideTheBox.ca, Regina

While any kind of apple will do, opt for Novaspy apples if you’d like your cheesecake to have a good balance of sweetness and acidity.


Prep time: 35 min
Cook time: 2 hours
Yields: 1 pie

½ cup (125 mL) graham cracker crumbs
½ cup (125 mL) gingersnap crumbs
½ cup (125 mL) packed brown sugar
¼ cup (50 mL) butter or margarine, melted

3 pkg (8 oz each) cream cheese
½ cup (125 mL) granulated sugar
½ cup (125 mL) apple juice
½ tsp (2 mL) salt
1 tsp (5 mL) vanilla
3 eggs

Apple Topping
3 apples, sliced 1/4 (5 mm) thick
¼ cup (50 mL) granulated sugar
1 cup (250 mL) apple juice
2 Tbsp (15 mL) butter
¼ tsp (1 mL) cinnamon
Brown sugar

1. Preheat oven to 350ºF (180ºC). Spray a 9-inch (2.5 L) springform pan with nonstick cooking spray.
2. In small bowl, combine graham cracker crumbs, gingersnap crumbs and brown sugar. Stir in melted butter and mix well.
3. Scrape crumb mixture into pan, pressing firmly against bottom of pan. Bake for 10 minutes; set aside to cool.

1. In large bowl with electric beaters, or using stand mixer, beat cream cheese until smooth.
2. Beat in sugar. Add apple juice, salt and vanilla and beat until combined.
3. Add eggs, one at a time, beating after each addition.
4. Scrape cream cheese mixture over crust. Wrap bottom of pan tightly in tin foil and set in a larger pan or roaster. Add hot tap water to larger pan until it reaches about halfway up side of springform pan.
5. Bake for 40 minutes.

Apple Topping
1. Meanwhile, toss apple slices with granulated sugar.
2. In medium saucepan, bring apple juice to boil over medium-high heat. Add apples; simmer until most of the liquid has cooked off and apples are just tender.
3. Add butter and cinnamon to apple mixture and continue to cook, stirring often, until caramelized and no liquid remains. Remove from heat and set aside to cool.
4. After 40 minutes, check cheesecake for doneness. It should be mostly set and able to support apple topping. (If not set, bake another 10 minutes and check again.)
5. Carefully scoop apple topping onto cheesecake. Sprinkle with brown sugar and return to oven to bake for an additional 15 minutes.
6. Turn off the oven and prop door open. Leave the cheesecake to sit in hot water bath for 1 hour. before removing from oven.
7. Gently run knife or metal spatula around edge of cheesecake to loosen it from side of pan. Do not remove side from pan.
8. Allow cheesecake to cool at least 2 hours before removing from pan.
9. Cover and refrigerate at least 4 hours before cutting and serving.

Shayna Murray is married and mother to an exhausting but adorable five-year-old girl. She works outside the home, blogs, and is always cooking and doing her best to balance it all.