In a small mixing bowl, combine all ingredients for crust. Press mixture into a spring-form or removable bottom pan, going up the sides at least 2 inches.
Bake crust in preheated oven for 20 minutes, or until lightly golden brown. Set aside to cool once baked.
In a food processor, combine all the ingredients for the crumble until you achieve the texture of a crumble. Spread crumble mixture onto a baking sheet and bake in preheated oven for 10-12 minutes . Set aside to cool.
In a large pot, combine all the ingredients for the apple filling and cook over medium heat until apples are softened.
While the apples are cooking, make the peanut butter caramel. Puree the dates and ¼ cup water in a food processor until smooth. Add the salt and peanut butter and process until smooth, adding the remaining ¼ cup water to help it along.
Add the peanut butter caramel to the cooked apples and mix until combined. Transfer this mixture into the baked pie crust and top with the toasted crumble. The pie will be oozy if served right away, which is delicious as is. But for a firmer texture and cleaner cuts, chill in the fridge for a few hours before serving.
Notes
*To toast coconut: Spread shredded coconut evenly on a baking sheet. Bake at 350⁰F for about 3 to 5 minutes until golden brown. Be sure to watch it like a hawk!
Recipe by Radiant Rachels at https://radiantrachels.com/peanut-butter-caramel-apple-crumble-pie-vegan-gluten-free/