It is heavy on the crumble, and resembles a fruit bar except much more crumbly!
I put a layer of the crumble on the bottom of the pan, cover that with the fruit and then another layer of the crumble on top. The crumble naturally soaks up the moisture from the fruit so a thickener is not needed. Also, the dates used in the crumble mixture naturally sweetens the dish so a refined sweetener is not needed.
There are endless combinations for this crumble. You can pretty much use any combination of dried fruit, nuts and fresh fruit. I have made an apple crumble, berry crumble and this one was a ginger, coconut, mango, berry crumble! The berry crumbles have been my favorite so far. I think because they sort of melt into the bottom layer of the crust and make everything moist and gooey. If I were to use apples again, I would cook them before hand on the stove-top until they have broken down into a chunky applesauce, otherwise they just don’t get broken down enough. The crumble is quite crumbly. If you prefer the crumble to stick together better, add 2 T of coconut oil to the crumble mixture. If for whatever reason you don’t want to eat rolled oats, you can simply increase the nuts. There are a number of optional ingredients in the crumble, but it tastes just as good with the minimal ingredients as well.
- 1 c rolled oats
- 1 c nuts of choice (I usually use almonds, although for this one I used desiccated coconut)
- 12 medjool dates or soaked dried fruit of choice (such as mango or apple) (you want the crumble to be on the sweet side because you will not be adding any sweetener to the filling)
- 1/4 t salt
- 1/2 t cinnamon
- 1/4 t nutmeg
- 1 t almond extract or vanilla (optional)
- 1/2 t grated fresh ginger (optional)
- 3 T lucuma powder (optional)
- 2 T coconut oil (optional)
- 3 cups of fresh or frozen fruit of choice or enough to completely cover the pan (berries are my favorite)
Preheat your oven to 350 F or 180 C. In a food processer, process the almonds (or other nuts) and oats until powdery add the remaining ingredients and process again until the mixture sticks together. You may need to add 1-2 T of water. Spread half of the crumble mixture on the bottom of a pie plate. Spread your chosen fruit on top. Be liberal with the fruit, especially if it is berries as they melt down when cooked. Crumble the remaining date/nut mixture on top of the fruit and bake for 25-30 minutes or until golden on top.
This crumble really does not need a whipped cream topping, but it is definitely nice!
For the whipped cream topping:
- 3/4 c soaked cashews (soaked for 4 hours)
- 3 T coconut butter melted (not oil)
- enough soaking water from cashews to blend
- 1/2 t vanilla powder (or vanilla seeds from a fresh vanilla pod)
- 2 T maple syrup or preferred sweetener
Blend all ingredients on high until smooth. Chill in the fridge for 4 hours or in the freezer for 2 hours (stirring frequently) until stiff.
Submitted to: Wellness Weekend