Crustless Dutch Apple Pie

This is a wonderful breakfast, snack or dessert. It is sweetened with dates and works up extremely fast.

Crustless Dutch Apple Pie-Yum

Crustless Dutch Apple Pie
Nuts, Dates, and Apples - so yummy
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  1. 4 unpeeled organic apples, quartered
  2. 4 medjool dates, seeds removed
  3. 1 cup unsalted almonds
  4. 1/4 cup unsweetened coconut flakes
  5. 3 1/2 Tbsp of cold unsalted butter, diced
  6. 1/2 tsp coconut extract
  7. 1/2 tsp cinnamon
  8. 1/4 tsp salt
  9. 4-5 drops of stevia, optional
  1. Preheat oven to 350 degrees.
  2. Place apples and dates in food processor. Pulse until apples and dates are in small pieces. Place in a bowl and set aside.
  3. For topping - place almonds, coconut flakes, butter, cinnamon, coconut extract, salt and stevia(optional) into food processor and pulse until all are combined and in small pieces. Place in bowl and set aside.
  4. Place 4 ramekins on a cookie sheet.
  5. Divide the apple mixture into the ramekins. Using the back of a spoon press down.
  6. Divide the topping mixture on top of the apple layer. Using the back of a spoon press down.
  7. Bake for 25-30 minutes until golden brown.
  8. Can be eaten warm or cold.
  1. Can be baked in square or oblong pan as well and served as a cobbler.
Adapted from Whole Foods Simply
Deliciously Inspired
Crustless Dutch Apple Pie - Put together

The apple and topping mixtures are ready to put together in the ramekins. 

Crustless Dutch Apple Pie - Topping

Place the apple layer in the ramekin.

Crustless Dutch Apple Pie - Ready to Cook

Place the topping layer on top of the apples. Bake and enjoy!

Places I’m sharing at:

Thursday Favorite Things
Sweet and Savoury Sunday
Recipes and Ramblins with the Tumbleweed Contessa


Tomato Pie – Lemonade Makin’ Mama

The Giveaway (2 copies of Deliciously Inspired’s Cookbook – A Few Favorites) from Lemonade Makin’ Mama is now closed and the winners have been chosen.  Please see Sasha’s message below:

***THIS GIVEAWAY IS CLOSED AND COMMENTS ARE NOW CLOSED.  The two winners of the Deliciously Inspired e-cookbook are TeamHouston and AndeM1.  If you guys can email me at I’ll get your connected with Debbie to claim your prizes!***

What a treat I’m bringing you today.  Sasha from Lemonade Makin’ Mama is visiting and bringing one of her favorite recipes to share with us.   Sasha is mega talented (a mama, cook, home decorator, artist – yes, she has an Etsy shop –  and in my personal opinion takes gorgeous photos).  If you haven’t discovered this blog yet, please treat yourself by clicking over to enjoy a few minutes with her and see what she has to say about the Thai Pasta Salad, one of the recipes in my $4.99 downloadable cookbook.  PS – Two copies of the cookbook are being offered as a Giveaway on her site – For details on how to enter – Click Here  

So without further ado – Here is Sasha’s Tomato Pie Recipe…… 


Tomato Pie
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  1. 1 pie crust
  2. 5 medium to large garden fresh tomatoes
  3. 10 basil leaves
  4. 1/2 bunch scallions
  5. 1/2 cup mayo (Hellmains)
  6. 1 cup shredded mozzarella
  7. 1 cup shredded sharp cheddar cheese
  8. salt and pepper
  1. You can either make your own pie crust or buy one and bake it according to the directions on back of package.
  2. Make a small x in the bottom of each tomato and drop into boiling water. As soon as you see the skin begin to peel off take them out of the water. Usually takes less than a minute. Once the tomatoes are cool enough to handle peel the skin off and slice into 1/4 round slices. Lay out a few layers of paper towels and put your slices in a single layer on top of it. If space is limited and you need to stack place 3 more rows of paper towels on top of tomatoes and and the next row. Finish off with a few rows of paper towel and press down gently. The less water in the tomatoes the better the pie turns out.
  3. Shred your 2 cheeses and add to the mayo, stir together. Set aside.
  4. Slice your scallions, both white and green parts. Lay your basil leaves on top of each other - roll into a log and slice. Mix the two together and set aside.
  1. Once you've cooked the crust you can start to assemble. Lay out a nice layer of tomatoes (about 1/2 of the slices), add 1/2 of the scallion and basil mixture, salt and pepper. Do one more layer of tomatoes and the rest of the scallion and basil mixture, salt and pepper. Drop spoonfuls of cheese mixture onto the top.
  2. Place on a cookie sheet and put into a 325 degree oven for 30 minutes.
Deliciously Inspired







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The best times often come about with no preplanning.  Somehow they just flow with a rhythm that delights the heart.  As an event coordinator I can get lost in the planning at times.  This weekend I was reminded of two important things:  (1) Being spontaneous is fun  (2) When doing for others give a moment of thought on where they are today (how is their health, their time demands, etc) and what do they like to do.  Placing these two components into giving is a sure fired fit in helping someone feel cared for.  Gary Chapman’s The Five Love Languages is a good resource.

Dad's B'day Lunch 2013 - Collage

I got up on Saturday morning and started the preparation for a chicken soup using the leftovers from a $5.00 roasted chicken from our trip to Whole Foods the night before.  We had plans that day to go out to lunch with my parents and were going to treat my dad to celebrate his upcoming birthday.   Then a thought dawned like the sun – my dad would like this chicken soup more than going to a restaurant.  So that is what we did. (The picture below was taken earlier in the week.  I was leaving for work and it was so bright I thought I’d left a light on but the sun was just coming up and in a certain spot.  I don’t believe I’ve ever seen it do that before.  It definitely wasn’t a staged shot – love my one flip flop on the floor? – oh, well we are talking about being spontaneous.)  

Dad's Birthday - am light

A combination of the Thai Pasta Salad (leftovers from the day before) with romaine, kale, avocado, and heirloom tomatoes was added to the meal.  I used a spelt rotini. Note:  The Thai Pasta Salad is one of the recipes available in A Few Favorites Cookbook.  Click HERE for information on downloading.

Dad's B'day Lunch 2013 - Salad

I made an Herbal Blueberry Iced Tea and served lemonade ice cubes. Wouldn’t these be cute for a Gender Party?

Dad's B'day Lunch 2013 - Lemonade Ice Cubes

Biscuits were baked.  Dessert was started and put in the oven – Orange Crustless Custard Pie  I was excited to have my parents try this recipe since they both like coconut and custard.

Dad's B'day 2013 Lunch - Pie baking

In the meantime I set the table.  A mason jar makes a perfect vase for a $5.00 collection of grocery store flowers that were still looking perky after almost a week.  

Dad's B'day Lunch 2013 - Place Setting

I found a cute moldable tray for $1 a few weeks back and decided to try something – moldable butter.  I placed softened butter into 6 of the little areas in the tray and shoved into the freezer to set.  They popped out nicely but next time I will do things a little differently – 1.  Melt the butter and pour into molds to eliminate holes.   2.  Once I pop the butter out I will place in the refrigerator.  Fifteen minutes before serving the meal, I’ll bring out onto the table to soften.  We all laughed because I left the butter in the freezer and although they were in shapes I needed to microwave so we could use – there went my moldable butter.

Dad's Birthday Lunch 2013 - Molded Butter

Our time was filled watching Antiques Road Show, eating, talking websites and iPads and enjoying dessert. (They both gave the pie a two thumbs up.)

Dad's B'day Lunch 2013 - finished pie

Funny – I never took a picture of the soup that inspired the day but I like this picture better.

Dad's Birthday Lunch 2013-Dad and Debbie

 I’d love to hear your thoughts on being spontaneous, easy ways you have found of having people over to your house, etc.