Apple & Date Crumble | Cook for Your Life
apple, dates, crumble, butter- Apple & Date Crumble- anti-cancer recipes- cook for your life

Apple & Date Crumble

Rated 4.8 out of 5
4.8 out of 5 stars (based on 16 reviews)

Clock Icon for Prep Time 15 min prep
Clock Icon for Prep Time 55 min total
Person Icon for Serving Size 8 servings
Carrot Icon for Number of Ingredients Size 12 ingredients

This crumble is quick, simple, and delicious. Dates are added for some natural sugar and provide an antioxidant boost alongside a tasty burst of sweetness.



  • ⅔ cup almonds, sliced
  • 1 cup rolled oats
  • ¾ cup whole wheat pastry flour (see Chef Tips)
  • ½ cup brown sugar
  • ½ cup unsweetened coconut flakes
  • Pinch of salt
  • ⅓ cup butter, melted
  • 3 to 5 tablespoons Greek yogurt, more if needed


  • 3 pounds any variety of baking apples, peeled, cored and cut into chunks (See Chef Tips)
  • ½ cup  dates, chopped
  • ⅓ cup brown sugar
  • 1 teaspoon cinnamon
Missing an Ingredient?
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Nutrition Facts


414 cals


17 g

Saturated Fat

9 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

5 g


67 g


43 g


9 g


6 g


32 mg


  1. Preheat the oven to 375 degrees. Butter a 13 x 9 x 2-inch baking dish. Set aside.
  2. In a medium bowl stir together almonds, oats, whole wheat pastry flour, sugar, salt, and coconut flakes. Stir in the melted butter and yogurt until the mixture feels moist and sticks together, adding more yogurt if needed. Set aside.
  3. Toss apples with sugar, cinnamon and dates. Pour the apples into the prepared baking dish and crumble the topping evenly over the apples.
  4. Bake for 35 to 40 minutes or until topping is golden and apples are tender. Eat warm with cream, ice cream, or our favorite, Greek yogurt.

Chef Tips

Use Golden Delicious, Pink Lady, Fuji or Braeburns for this recipe.

Prunes or dried apricots make a great substitute for dates in this dessert.

If you cannot find whole wheat pastry flour then substitute half whole wheat flour and half all-purpose flour. Just swapping in whole wheat flour will result in a drier and grittier crumble.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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