Looking for new dessert recipes that are perfect for fall? Try my mini date crumble recipe. It’s easy to make and just the right amount of sweetness.
Preheat the oven to 350 degrees.
Gently spray six, 4 inch paper baking cups with cooking spray. Set aside. If you do not have paper baking cups, you can use an 8x8 square baking pan.
In a small bowl, beat the butter, coconut sugar and vanilla together. Slowly add the AP flour until a dough begins to form. Evenly split the dough into six portions and then gently press the dough in the bottom of the baking cups. Bake for 10 minutes or until the center is set.
Next, prepare the filling. In a saucepan, add the chopped dates, water and coconut sugar. Stir frequently, until the dates are soft, and the sauce begins to thicken. Remove from the heat and set aside.
Then, prepare the crumble. In a small mixing bowl, combine the brown sugar, butter, oats, chopped walnuts, and AP flour. Using a fork mix everything together until a soft crumble forms and all of the butter is evenly distributed.
Finally, assemble the dish. Spoon the date filling on top of the par baked crust. Top with a sprinkle of the crumble and repeat until all of the cups are filled. Bake for 15 – 20 minutes or until the crumble is light golden brown.
Serve warm with ice cream and enjoy!
Serving: 1serving, Calories: 532kcal, Carbohydrates: 77g, Protein: 6g, Fat: 25g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 56mg, Sodium: 554mg, Potassium: 354mg, Fiber: 4g, Sugar: 44g, Vitamin A: 651IU, Vitamin C: 1mg, Calcium: 83mg, Iron: 2mg