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Berry Tornado Crumble

Berry and oatmeal crumble
The ultimate fruit crumble… that’s way too yummy not to contain any refined sugar
  • Preparation 20 minutes
  • Cooking 40 minutes
  • Power 180°C (350 °F)
  • Quantity 8-inch square baking pan
See ingredients

Filling

  • 200 g (2/3 cup) Madame Labriski date puree

  • 600-750 g (4-5 cups) frozen berries

  • 24 g (2 tbsp.) cornstarch

  • 7 g (1 tbsp.) or one packet of powdered gelatin or Agar-Agar

Crumble

  • 180 g (2 cups) quick-cooking oats

  • 120 g (1 cup) oat, whole wheat or quinoa flour

  • 200 g (2/3 cup) Madame Labriski date puree

  • 20 g (2 tbsp.) shelled hemp seeds

  • 80 g (1/3 cup) olive oil (or canola, Camelina or sunflower oil)

  • Pinch of salt

  • Ingredients
  • Steps
  • History

Ingredients

Filling

  • 200 g (2/3 cup) Madame Labriski date puree

  • 600-750 g (4-5 cups) frozen berries

  • 24 g (2 tbsp.) cornstarch

  • 7 g (1 tbsp.) or one packet of powdered gelatin or Agar-Agar

Crumble

  • 180 g (2 cups) quick-cooking oats

  • 120 g (1 cup) oat, whole wheat or quinoa flour

  • 200 g (2/3 cup) Madame Labriski date puree

  • 20 g (2 tbsp.) shelled hemp seeds

  • 80 g (1/3 cup) olive oil (or canola, Camelina or sunflower oil)

  • Pinch of salt

13 steps

  • Preheat oven to 180°C (350°F).

  • Wash your hands properly.

  • Prepare the berry tornado filling: In a saucepan, combine the date puree and frozen berries.

  • Set over medium heat and cook for 6 minutes, or until the berries start to thaw.

  • Stir the cornstarch and gelatin into the berry mixture. Mix well and let stand.

  • Prepare the crumble: Put all the ingredients into a bowl and combine.

  • Use a fork to break apart the crumble mixture, which will stick together slightly.

  • Pour the berry mixture into an 8-inch square baking pan.

  • Cover the berries with the crumble mixture. Tap the mixture with a fork so that it doesn’t turn into one solid lump. Decorate with a sprinkling of oats, if desired.

  • Got some leftover crumble mixture? Shape it into cookies and pop them in the oven. Somebody’s going to be happy. Hahaha!

  • Bake for 40 minutes at 180°C (350°F) or until the crumble is golden and the fruit is cooked properly. (15 minutes for the cookies made with the leftover crumble mixture.)

  • OMG, your house is going to smell heavenly. Yumski!

  • It’s great served warm… and it’s even better the next day. Three cheers for the Berry Tornado Crumble.

History

I love crumbles. What I don’t like is the huge amount of added refined sugar they usually contain. Why oh why is there so much of it? Is it truly necessary? Is it essential? As far as I’m concerned, it’s not.

N.O. spells no!

I therefore decided to offer Madame Labriski’s version of a lovely fruit crumble with NO ADDED REFINED SUGAR. None whatsoever. No brown sugar, no white sugar, not even any maple syrup. EVERYTHING is sweetened with date puree.

Not even any maple syrup? Nope. I have nothing against our wonderful maple syrup… but date puree has a significant advantage: it’s high in fibre. And its fibre that keeps us going for long periods of time, and that’s what makes all the difference.

All that to say that I’m really proud of this crumble, that’s like a tornado of berries for the taste buds. With a scoop of ice cream, I can confirm that it’s scrumptious. Will it outclass even your beloved grandmother’s recipe? I bet you it will. (But don’t tell her.) Served warm, at room temperature and even cold, it’s great as a dessert, for breakfast, as a snack. To be honest, it’s delicious any time of the day.

Yes, I’ve declared war on refined sugar and I’m proud of it. Yes, I believe that we should treat ourselves to heathy food every day of the week.

NOTE! If you want a version that’s not as sweet, use only 150 g (1/2 cup) of date puree instead of 200 g (2/3 cup) for both the filling and crumble mixture. Personally, I prefer it with just the ½ cup of date puree, but my kids and hubby prefer the version with 200 g (2/3 cup). Yes, you got it, my gang of official taste testers had the final word. Hahaha! Bon appétit.

Storage

  • One week in the fridge in an airtight container.

We make life easier with our date purees

We make life easier with our date purees

Date puree - Original

Date puree is high in fibre and that’s why it can keep us going for long periods of time, while letting us enjoy the taste of pure happiness. The natural choice for all your guilt-free treats. Yumski!

100% recyclable packaging.

FAQ

How do you make date puree?

Buy date halves that are perfect for cooking and make your own date puree. Get the recipe here.

Madame Labriski, which dates do you use to make your puree?

I’ve been asked that question so many times that I decided to offer the actual dates used to make my date puree sold in grocery stores. How cool is that? Plus, these ones are date halves… to make life easier for you!

What can I use as a substitute for oatmeal?

Any kind of cereal flakes: quinoa, buckwheat, spelt, etc. If you are gluten intolerant, you can buy oatmeal that is certified gluten-free.