This Apple & Date Crumble is quick, simple, and seriously delicious. Dates are added for some natural sugar, and provide an antioxidant boost alongside a tasty burst of sweetness. Although these sugars are natural, that does not mean you should overindulge. Eat all sweet, sugary treats in moderation. A little bit of what you like does you good, but not the whole thing!
- Preheat the oven to 375 degrees. Butter a 13 x 9 x 2-inch baking dish. Set aside
- In a medium bowl stir together almonds, oats, whole wheat pastry flour, sugar, salt, and coconut flakes. Stir in the melter butter and yogurt until the mixture feels moist and sticks together, adding more yogurt if needed. Set aside.
- Toss apples with sugar, cinnamon and dates. Pour the apples into the prepared baking dish and crumble the topping evenly over the apples.
- Bake for 35 to 40 minutes or until topping is golden and apples are tender. Eat warm with cream, ice cream, or our favorite, Greek yogurt.
- ⅔ cup sliced almonds
- 1 cup rolled oats
- ¾ cup whole wheat pastry flour (see Ann’s Tip)
- ½ cup brown sugar
- ½ cup unsweetened coconut flakes
- Pinch of salt
- ⅓ cup butter, melted
- 3 to 5 tablespoons Greek yogurt, more if needed
- 3 pounds any variety of baking apples, peeled, cored and cut into chunks (See Ann’s Tip)
- ½ cup chopped dates
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
Ann's Tips and Tricks
Use Golden Delicious, Pink Lady, Fuji or Braeburns for this recipe.
Prunes or dried apricots make a great substitute for dates in this dessert.
If you cannot find whole wheat pastry flour then substitute half whole wheat flour and half all-purpose flour. Just swapping in whole wheat flour will result in a drier and grittier crumble.