Date Crumble


  • Date Jam
    • 500ml cold water
    • 500ml sugar
    • 500ml chopped dates
    • 5ml ground cardamom
    • 45ml fresh lemon juice
    • 125ml pistachios
  • Crumble
    • 250g butter
    • 45ml sugar
    • 45ml sunflower oil
    • 5ml vanilla essence or vanilla paste
    • 2 eggs
    • 10ml baking powder
    • 600ml – 700ml cake flour
    • Icing sugar, to dust


  1. Date Jame:
    1. Dissolve the sugar and water in a 24cm pot.
    2. On a medium heat, stir the solution until the sugar crystals have dissolved.
    3. Bring the solution to the boil and then add the chopped dates.
    4. Simmer until the dates are soft and mushy.
    5. To test the jam, place a little on a saucer.
    6. Scrape the jam with a back of a teaspoon – there should be a visible line in the saucer.
    7. Add the lemon juice and pistachios.
    8. Stir well and leave to cool.
  2. Crumble
    1. Place the butter and sugar in a mixer and cream until light and fluffy.
    2. Add the sunflower oil and vanilla paste.
    3. Add eggs one at a time, beating well after each addition.
    4. Sift 600ml cake flour and baking powder into the cream butter.
    5. Use the dough hook to work the ingredients into a soft ball.
    6. Add a little more flour if the dough is too soft.
    7. Divide the dough into two portions.
    8. Place one portion in the freezer to firm up.
    9. Grease a 23cm loose bottomed pie tin and press half the dough over the base.
    10. Spread the date jam over the base.
    11. Grate the chilled dough directly over the jam.
    12. Bake the crumble in a pre-heated oven at 180 degrees celsius for 30 – 35 minutes or until it is golden brown.
    13. Turn the crumble from time to time to ensure that it browns evenly.
    14. Remove the crumble from the tin while it is still hot and dredge with layer of icing sugar.
    15. Serve warm with a dollop of cream or ice cream.