My husband Howard loves a crumble. Howard often informs me of how he would like me to make crumble more often and not just for a blog post or video. He says it’s ok to cook crumbles more than twice!!! Although I am joking I have to be honest Howard actually came up with the idea for this recipe. He suggested using dates it the crumble topping to make it taste like toffee.
Therefore I decided to set to work. As I apparently don’t give my husband enough crumbles I thought it would be a good idea to give him this one. The dates in this dish acted like a glue and a sugar. The only filthy ingredient in this dish was the apple juice but I tried not to use to much. For many people eating crumble all the time isn’t a good idea. Even though Howard would probably tell you otherwise. Although eating it every so often as a treat is ok. The crumble was a real treat and one we all enjoyed.
- Mixing bowl
- Stirring spoon
- Sharp knife
- Chopping board
- Small saucepan
- Dish for the crumble
- Gluten free oats x 200g
- Dates x 8 – 10
- Vegan or unsalted butter x 150g
- Salt x 1 pinch
- Ground sweet cinnamon x 2 tsp
- Apples x 8 – 10
- Blackberries x 2 large handfuls
- Apple juice x 100 mls or so
- Preheat the oven to 180°C or gas mark 4.
- Start by peeling, coring and chopping the apples.
- Roughly chopped is OK.
- Put them into the large saucepan along with the 100mls of apple juice or enough to cover the base.
- Add the cinnamon and put on a high heat to bring to the boil.
- Then place on a lower heat and leave to simmer for 15 – 20 minutes.
- Or until the apples have softened.
- Remove from the heat and leave to cool.
- Cut the dates in half and remove the stones.
- Put the dates in the mixing bowl and pour over boiling water.
- Set aside and leave to soak for 5 minutes.
- While the dates are soaking melt the butter in the small saucepan until it looks like a liquid.
- Then remove from the heat and add to the blender/food processor.
- Drain the excess water from the dates through a colander.
- Put the dates into the blender.
- Blend these ingredients together until they resemble a smoothie.
- Now put the oats into the mixing bowl and then pour over the date and butter mixture.
- Mix these ingredients together and this is now the crumble topping.
- Pour in the apples and add in the blackberries.
- Fold the blackberries into the apples.
- Add the crumble topping as evenly as possible to the stewed apples and blackberries.
- Once the topping has covered the filling, put the crumble into the oven for about 20 – 25 or until the topping is gold brown and the filling is bubbling over the sides.
- Remove from the oven and leave to cool slightly before serving.
- Add my coconut cream and maple syrup, or ice cream or you could add custard too.
- Then serve and enjoy.
Stewed Apple and Blackberry Toffee Crumble was a big hit in our house. I think my husband was satisfied with the crumble he ate. Howard said it was delicious but once again we should eat it more often. I’m sure now winter is here and we start to make more warming foods that we will eat this one a few more times during the year. All the ingredients in this dish are freezable. It could be made in advance of a meal and frozen. Then defrosted and heat through when you want to eat it. However you decide to eat this dessert, as always, please enjoy. Thank you xxx