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Apple & Date Crumble

Name: Apple & Date Crumble
Prep time: 15
Cook time: 55

(15 votes, average: 3.93 out of 5)

15 min prep

8 servings

Carrot Icon for Number of Ingredients Size

12 ingredients

This crumble is quick, simple, and delicious. Dates are added for some natural sugar and provide an antioxidant boost alongside a tasty burst of sweetness.

Ingredients

Crumble:

⅔ cup almonds, sliced
1 cup rolled oats
¾ cup whole wheat pastry flour (see Chef Tips)
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

Filling:

3 pounds any variety of baking apples, peeled, cored and cut into chunks (See Chef Tips)
½ cup dates, chopped
⅓ cup brown sugar
1 teaspoon cinnamon

Missing an Ingredient?

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Nutrition Facts

Calories

414 cals

Fat

17 g

Saturated Fat

9 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

5 g

Carbohydrates

67 g

Sugar

43 g

Fiber

9 g

Protein

6 g

Sodium

32 mg

Directions

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 melted 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.

Chef Tips

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.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.