apple, dates, crumble, butter- Apple & Date Crumble- anti-cancer recipes- cook for your life

Apple & Date Crumble

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 12 ingredients

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,...



  • ⅔ cup almonds, sliced
  • 1 cup rolled oats
  • ¾ cup whole wheat pastry flour (see Chef 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 Chef Tip)
  • ½ cup  dates, chopped
  • ⅓ cup brown sugar
  • 1 teaspoon cinnamon

Nutrition Facts


414 cals


17 g

Saturated Fat

9 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

5 g


67 g


43 g


9 g


6 g


32 mg


  1. Preheat the oven to 375 degrees. Butter a 13 x 9 x 2-inch baking dish. Set aside.
  2. 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.
  3. Toss apples with sugar, cinnamon and dates. Pour the apples into the prepared baking dish and crumble the topping evenly over the apples.
  4. 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

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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