1. First make the case: Grease a 20cm loose-bottomed tart tin. Toast the oats for 5 minutes until lightly golden.
  2. Place everything in a blender and pulse well until the mixture is quite sticky and comes together, like a flapjack mixture.
  3. Press into the tin to cover the base and up the sides. Chill while you make the filling.
  4. Place the apples in a pan with some water and the coconut sugar, cinnamon and dried cherries/sultanas. Simmer for 20 minutes until softened.
  5. Spoon this into the case and fill to just the top.
  6. Toast the oats and flaked almonds for 5 minutes until they turn golden, then mix in everything else - it should be quite sticky. Scatter this over the top to cover the fruit.
  7. Chill in the fridge until needed. When ready to serve, remove from the tin and cut into pieces.