Fruit crumble with oats and dates

Authorali
DifficultyBeginner

Description:
Here we are going to teach you how to make a fruit crumble with oats and dates. Traditional fruit crumbles or crisp is a loose and forgiving dish. You can make it with just about any fruit from apples to berries to plums, sweeten and spice them to taste and top them with a rustic crumb. This gluten-, nut-, dairy-, and refined-sugar-free version has some wiggle room, too, especially in the fruit filling. The topping, however, is a bit more particular though not at all complicated.
Fruit crumble with oats and dates
Fruit crumble is usually pretty straightforward: combine flour, sugar, and butter and you’ve got a perfect streusel topping, right? But what happens when you can’t eat regular flour, sugar, or butter (or nuts)? Suddenly, making a really good fruit crumble might not be so simple after all, but here we are going to give you a great recipe.

Yields1 Serving
Prep Time6 minsCook Time14 minsTotal Time20 mins
 Fruit filling:
 6 cups fruit, diced
 13 tbsp arrowroot starch or cornstarch, depending on juiciness of fruit
 Sweetener of your choice, to taste (optional)
 Zest of one lemon or orange (optional)
 13 tsp lemon or orange juice, to taste (optional)
 One vanilla bean, scraped, or one teaspoon spice like cinnamon or ginger (optional)
 Crumble topping:
  cup sunflower seed flour
  cup gluten-free oat flour
 ¾ tsp gluten-free baking powder
 ¼ tsp salt
 ½ tsp cinnamon (optional)
  cup gluten-free rolled oats
  cup Kaliteh dates, pitted and finely chopped
 ½ cup coconut oil, room temperature
1

Preheat oven to 375℉.

2

Toss the fruit with the arrowroot starch or cornstarch and any optional flavorings. Pour the fruit filling into an 8 ̎ × 8 ̎ , 9 ̎ × 9 ̎, or equivalent sized baking dish.

3

Thoroughly mix the sunflower seed flour, oat flour, salt, and cinnamon (if using). Stir in the oats and dates and use your fingers to break up any large date chunks. Add the coconut oil and use your fingers ar a fork to work it into the dry ingredients, forming large crumbs. Spread the topping evenly over the fruit.

4

Bake for 30-35 minutes until the fruit juices are bubbling around the edges. At around the 20-minutes mark, check that the crumble is not browning too quickly; if necessary, lightly cover the dish with aluminum foil and then remove the foil for a minute or two at the end.

5

Let cool for at least 15 minutes before serving. Coconut whipped cream makes a delicious accompaniment.

Ingredients

 Fruit filling:
 6 cups fruit, diced
 13 tbsp arrowroot starch or cornstarch, depending on juiciness of fruit
 Sweetener of your choice, to taste (optional)
 Zest of one lemon or orange (optional)
 13 tsp lemon or orange juice, to taste (optional)
 One vanilla bean, scraped, or one teaspoon spice like cinnamon or ginger (optional)
 Crumble topping:
  cup sunflower seed flour
  cup gluten-free oat flour
 ¾ tsp gluten-free baking powder
 ¼ tsp salt
 ½ tsp cinnamon (optional)
  cup gluten-free rolled oats
  cup Kaliteh dates, pitted and finely chopped
 ½ cup coconut oil, room temperature

Directions

1

Preheat oven to 375℉.

2

Toss the fruit with the arrowroot starch or cornstarch and any optional flavorings. Pour the fruit filling into an 8 ̎ × 8 ̎ , 9 ̎ × 9 ̎, or equivalent sized baking dish.

3

Thoroughly mix the sunflower seed flour, oat flour, salt, and cinnamon (if using). Stir in the oats and dates and use your fingers to break up any large date chunks. Add the coconut oil and use your fingers ar a fork to work it into the dry ingredients, forming large crumbs. Spread the topping evenly over the fruit.

4

Bake for 30-35 minutes until the fruit juices are bubbling around the edges. At around the 20-minutes mark, check that the crumble is not browning too quickly; if necessary, lightly cover the dish with aluminum foil and then remove the foil for a minute or two at the end.

5

Let cool for at least 15 minutes before serving. Coconut whipped cream makes a delicious accompaniment.

Fruit crumble with oats and dates

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