Raw Apple Thyme Crumble Tart

Sundays are my favorite day to go for a run. Partly because I am not getting up at some ungodly hour and running in the dark, but mostly because it is so serene and quiet out.  Sundays in the fall, even better. Last Sunday was glorious!  45 degrees and sunny, crunchy leaves beneath my feet, and painted trees.  Hardly any traffic out, just a few people out for morning walks with their dogs.  It was wonderful.  I was in such a good mood when I got home, I decided to continue having the perfect day and make apple pie.  Well, tart.  I was going to make a pie, but my pie plates are all too big so I made a tart instead.

I wanted a crumble topped pie.  Don't get me wrong, I love pies that have lattice as well, but it just seemed like too much work.  Plus that crunchy goodness on top of the jammy apples just gets me going.  Of course this tart with contain a bit of cinnamon, but I wanted to add in an herb as well.  I chose thyme.  Because the flavor of thyme with sweet apples is a perfect marriage.

This tart required a bit of dehydrating time, but that was ok because I had time to watch the football game and go for a walk with Eric while I waited for it to be dehydrated to perfection!  It was delicious, and trust me you want this warm with a scoop of raw coconut ice cream if you happen to have some on hand!

Raw Apple Thyme Crumble Tart
Makes one 9 inch tart

Crust:
2 cups finely shredded dried coconut
2 cups buckwheat groats, sprouted and dehydrated (or additional coconut)
1 cup ground flaxseed
1/2 tsp sea salt
1 tsp cinnamon
1 1/2 cups soft medjool dates, pitted (if not soft, soak them until they are and drain them)
1/3 cup raw coconut sugar
2 Tbsp chopped apple

Filling:
2 cups dried apples
2 large fresh sweet apples, sliced
1 cup medjool dates, pitted
1/4 cup raw coconut nectar
1/4 tsp sea salt
1 Tbsp cinnamon
juice of one large lemon
2 tsp maple extract (optional)
2 Tbsp fresh thyme leaves
5 cups sweet apples, sliced (such as honeycrisp, sweet tango, or pink lady)

For the crust, combine all ingredients in a food processor and process until fine crumbs and starting to hold together when squeezed (if it doesn't, add a little more apple).  Grease hands with coconut oil ( the mixture may be a little sticky) and press 2/3 of the mixture into the bottom of a 9 inch removable bottom tart pan lined at the bottom with parchment, and place in the dehydrator.  Place the remaining crust on a lined dehydrator tray and crumble into small pieces (this will be the topping it may be a little sticky but it will dry).  Place in the dehydrator and dehydrate both the crumble and the crust for 4 hours (then you can remove the topping and refrigerate once crunchy), then carefully remove the crust from the pan (it is fragile at this point so use a spatula to help slide off the removable bottom of the pan) and slide the parchment onto the dehydrator tray drying for about another hour or two until crunchy.
Meanwhile, to make the filling, combine the dried apples, 2 large fresh apple, dates, nectar, sea salt, cinnamon, lemon juice, and maple extract, in the food processor and process until smooth.  Add the thyme and sliced apple and pulse, until chopped a little, but still very chunky. Place the mixture in a shallow glass dish or pie plate and place in the dehydrator.  Warm for about an hour to an hour and a half at 115F, Once finished, spoon into the crust, smooth out, and top with the crumble.  Serve warm or at room temperature.