Nothing says Autumn like the smell of warm cinnamon and baked apples diffusing through your home. I’m a fan of sweets and desserts, but as the weather gets cooler we crave for a little warm baked fruit dishes lightly sweetened . This dish not only looks beautiful but also delicious with some plain yogurt for a special breakfast or dessert. In addition it’s naturally sweetened with dates and a touch of maple syrup, dairy free and gluten-free.
Apple Dates Blackberries Crumble
Fruit filling
- 1 lb apple sliced
- 1 cup blackberries or blueberries frozen
- 1 tablespoon maple syrup
- 1 teaspoon cinnamon
- 1 tbsp lemon juice
Crumble Top
- 150 grams rolled oats
- 50 grams about 1/2 cup ground hazelnut
- 50 grams about 1/2 cup chopped walnuts or hazelnuts
- 1 teaspoon vanilla extract
- 1/3 Cup virgin filtered coconut oil
- 8 soft mejdool or any variety dates pitted, mashed, Add more if you like it sweeter
- 1 inch piece ginger minced, optional
Preheat the oven to 350F.
Prepare the apples by coring and slicing them. Place them in the baking tray along with the berries. Drizzle it maple syrup, cinnamon and lemon juice. Mix and spread evenly.
In another bowl mix all the dry ingredients for crumble and set aside. Mash the pitted dates to a smooth paste, mix it with coconut oil, vanilla and grated ginger. Add it to the dry Ingredients. Mix well till it’s a crumbly texture that can form clusters. Evenly spoon the clusters on the fruit.
Bake for 30-40 minutes. The top should be golden and crisp and fruit should bubble through.
Serve warm with yogurt or ice cream.
Will stay refrigerated for up to 4 days in a tight container.
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