This blueberry walnut crumble contains natural sugar only, packed full of crunchy walnuts, chewy dates and of course, refreshing blueberries, this dessert is a perfect low effort bake that can feed friends, family or just yourself – you deserve it!
Blueberry walnut crumble
HANDS-ON TIME 25 min | TOTAL TIME 1 hr 20 min | SERVES 4-6
INGREDIENTS
For the Crumble
- 2 cups walnuts
- 3 cups rolled oats
- 1 cup medjool dates, chopped
- 1 tsp. ground nutmeg
- ⅔ cup almond butter, melted
- ⅔ cups water
For the Blueberry filling
- 3 cups blueberries
- ¼ cup date paste
- 2 Tbsp. cornstarch
- Zest from ½ orange
Whipped peanut cream
- 1 cup natural peanut butter
- 150 ml cold water
- 2 Tbsp. date paste
METHOD
For the crumble
PREHEAT oven to 180°C. Grease and line a 20cm round tin.
TOAST walnuts on a baking tray in the oven for 8 minutes, remove and cool.
PLACE oats, dates, walnuts, nutmeg, almond butter and water in a food processor and pulse until a rough crumble forms. Reserve half of the crumble and press the rest into the tin.
COMBINE blueberries, date paste, cornstarch and orange zest in a bowl and toss to coat well.
PLACE the blueberries on top of the crumble base and sprinkle the remaining crumble on top.
BAKE for 40-45 minutes until golden and the berries are gooey. Cover loosely with tin foil if the crumble begins to darken too much.
Whipped peanut cream
USING an electric hand beater, mix the water, one tablespoon at a time, into the peanut butter until pale and creamy. Don’t worry if the mixture looks dry and crumbly at first – just keep adding water and let the magic happen!
MIX in date paste.
SERVE the blueberry walnut crumble warm with the whipped peanut cream
How to make your own date paste: Soak 360g pitted dates in 3 ½ cups boiling water. Reserve ½ cup of the date water, and blend everything else until a paste forms. Gradually add in the reserved water to reach your desired consistency. Use as a natural sweetener in your favourite bakes.
Blueberry walnut crumble
Ingredients
- For the Crumble
- 2 cups walnuts
- 3 cups rolled oats
- 1 cup medjool dates, chopped
- 1 tsp. ground nutmeg
- ⅔ cup almond butter, melted
- ⅔ cups water
- For the Blueberry filling
- 3 cups blueberries
- ¼ cup date paste
- 2 Tbsp. cornstarch
- Zest from ½ orange
- For the Whipped peanut cream
- 1 cup natural peanut butter
- 150 ml cold water
- 2 Tbsp. date paste
Instructions
For the crumble
PREHEAT oven to 180°C. Grease and line a 20cm round tin.
TOAST walnuts on a baking tray in the oven for 8 minutes, remove and cool.
PLACE oats, dates, walnuts, nutmeg, almond butter and water in a food processor and pulse until a rough crumble forms. Reserve half of the crumble and press the rest into the tin.
COMBINE blueberries, date paste, cornstarch and orange zest in a bowl and toss to coat well.
PLACE the blueberries on top of the crumble base and sprinkle the remaining crumble on top.
BAKE for 40-45 minutes until golden and the berries are gooey. Cover loosely with tin foil if the crumble begins to darken too much.
Whipped peanut cream
USING an electric hand beater, mix the water, one tablespoon at a time, into the peanut butter until pale and creamy. Don't worry if the mixture looks dry and crumbly at first - just keep adding water and let the magic happen!
MIX in date paste.
SERVE the blueberry walnut crumble warm with the whipped peanut cream
Notes
How to make your own date paste: Soak 360g pitted dates in 3 ½ cups boiling water. Reserve ½ cup of the date water, and blend everything else until a paste forms. Gradually add in the reserved water to reach your desired consistency. Use as a natural sweetener in your favourite bakes.
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Sjaan is a food stylist and recipe developer for Food & Home. She aims to create mouth-watering images and exciting How To videos on our Instagram, hoping to inspire people to try new recipes and have fun in the kitchen.
