• 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

    • cups walnuts
    • 3 cups rolled oats
    • 1 cup medjool dates, chopped 
    • 1 tsp. ground nutmeg 
    • ⅔  cup almond butter, melted
    • 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

    Dessert
    Serves: 4-6
    Total Time: 1 hour 20 minutes

    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

    1

    PREHEAT oven to 180°C. Grease and line a 20cm round tin.

    2

    TOAST walnuts on a baking tray in the oven for 8 minutes, remove and cool. 

    3

    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.

    4

    COMBINE blueberries, date paste, cornstarch and orange zest in a bowl and toss to coat well.

    5

    PLACE the blueberries on top of the crumble base and sprinkle the remaining crumble on top.

    6

    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  

    7

    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!

    8

    MIX in date paste.

    9

    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.

    Did you make this recipe? Tag us on Instagram @foodandhomesa!

    ALSO SEE:

    https://www.foodandhome.co.za/on-shelf/caramel-spice-rum-mousse-cake

     

    Author

    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.

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