I Meant To Do That: Date, Cherry, Walnut & Ginger Crumble

Date Cherry Ginger Crumble on PlateWith great enthusiasm I set out one morning to make Build-Your-Own-Energy-Bars, courtesy of Amber Shea Crawley and her cookbook, Practically Raw.  I knew I could bang out a batch of bars, pop them in the freezer and have them ready for our daily 3 pm snack.  Easy.  I gathered the ingredients and pulled out the food processor and away I went.  But something went wrong.  The mixture was not really a mixture.  There was no way it was going to stick together to create bars.  I stared into the processor as if the answer were in the pile of pretty crumbs.  I looked around the kitchen.  What could I do to rescue this recipe?  I didn’t want to add maple syrup – no way it needed any sweetening.  Peanut butter?  As much as I love it, it would not work here.  Sesame seeds…sesame seeds…tahini!  I plopped a big ol’ spoonful into the processor and whirled again.

Same deal.  When I poured the mixture into a pan prior to freezing it, prod and shove as I could, the mixture was not coming together as beautifully as in Amber’s photo.  I referred to the directions and immediately saw what I’d done wrong.  I hadn’t actually read the directions.  I’d just taken it upon myself to toss all of the ingredients into the processor without noticing that, yes, there were a few steps to follow.  Simple, but important, steps.  Deciding to continue anyway, I put the mixture in the freezer and a few hours later pulled it out to see if anything magical had happened behind closed doors.  Naw.  Still crumbly.  But it passed the taste-test with flying colors.  Inspiration hit the next morning: topping for our daily grain cereal!  It’s absolutely delicious.  We ate the first batch up so quickly, I’ve already repeated my mistake.  (Scroll down for other ways to use this “crumble.”)

Please visit Amber at her blog, AlmostVeganChef.com.  She’s a graduate of the Matthew Kenney Academy – a raw/living foods culinary school right here in Oklahoma.  I know – Oklahoma! – where there are BBQ joints on every corner of every city, in all of the gas stations and in every sleepy, single-intersection town in the state.  The Matthew Kenney restaurant in Oklahoma City is fantastic (and I hope to be eating there later this week!) and a real refuge to us plant-based types.  Anyway, Amber’s book, Practically Raw, has really helped me incorporate more raw foods into my diet.  The recipes are delicious, creative and flexible – especially helpful if you’re just starting out with this type of cuisine.

Bowl of Morning Cereal with Crumble

Big Bowl of Overnight ‘Frige Grains with Soy Milk, Bananas, Chia Seeds and Date, Cherry, Walnut & Ginger Crumble.

Date, Cherry, Walnut & Ginger Crumble
Makes enough

3/4 cups walnuts
1 cup pitted dates
1/2 cup dried cherries
2 tbsp. sesame seeds
2 tbsp. crystallized ginger
zest of 1/2 an orange
1 heaping tbsp. tahini
pinch kosher salt

Combine all ingredients in a food processor and whirl until the mixture is a bit chunky, but uniform.

Jar of Crumble

Jar of Date, Cherry, Walnut & Ginger Crumble.

Cherry-'berry Pie with Date Crumble

Strawberry and Cherry Pie topped with Date, Cherry, Walnut & Ginger Crumble and Bob’s Natural Granola (no oil).

Slice of Cherry-Strawberry Pie w/ Crumble

Slice of Cherry-Strawberry Pie with Date, Cherry, Walnut & Ginger Crumble.

Tahini Orange Crumble Cookies

Tahini-Orange-Date Crumble Cookies.  Recipe here.

50 thoughts on “I Meant To Do That: Date, Cherry, Walnut & Ginger Crumble

  1. Isobel Morrell

    So glad it all went so well – thought you were supposed to be taking things easy? Seems to me you’ve exchanged one whirlpool for another! Glad you like Ben the Barn Owl – as for knowing that you’ve got your own family of them, well – serendipity maybe? First Coyotes, then almost matching Tommy Teddy – and now Ben! Cheers. Isobel

    Reply
  2. Somer

    Ha ha, some of my favorite recipes are born out of accidents in the kitchen! I’m usually to impatient to read directions, and even though I can follow a recipe, most of the time I just can’t be bothered. I’m totally making some for muesli topping. What is this oil free granola you are talking about ?!? I feel a challenge coming on! ;)

    Reply
    1. An Unrefined Vegan

      Yeah – I was very happy to stumble onto Bob’s oil-free granola. The big BUT is that it does have a ton of sugars, which I do try my darndest to limit. So, I don’t use this or any granola very much. However…making my own sans oil and using fruit-sweetened magic WILL happen. As soon as I find the time…

      Reply
  3. annesturetucker

    Ha ha ha ha – so funny, sorry, but I was in the kitchen yesterday doing the exact same thing, making granola bars – they turned out like this. So I am very very happy for this post! Thank you for the inspiration!!! :-)
    Oh my, you are a lucky girl, going to eat at Matthew Kenney’s restaurant!!! I love him!! Hope you will write a review!

    Reply
    1. An Unrefined Vegan

      Amazing, Anne! I’m glad to hear you have the occasional mess-up in the kitchen, too. I will be sharing what I eat at MK’s. I’m SO proud to have his school and restaurant in my state – imagine!!

      Reply
    1. An Unrefined Vegan

      I could also probably just munch it straight, you know? Brittany, my luv, I think my comments on your site are going into your Spam folder – hate for you to think I’m not loving your posts!

      Reply
    1. An Unrefined Vegan

      Thank you! I use a mix of rolled grains: rye, triticale, wheat, barley & oats and then throw in a handful of dried fruit. Cover with nut milk of your choice, put in the ‘frige overnight. In the morning I add more milk, sprinkle with chia seeds, nuts, bananas, etc. Delish!

      Reply
  4. Richgail Enriquez

    Yum! Oh yea, we totally knew you “meant” to do that hehe, Thanks for sharing with us your cooking process, I love learning how talented folks improvise because that’s when a new bright idea is born. I shall try this recipe!

    Reply
  5. Gabby @ the veggie nook

    I love her book! It’s so beautiful and everything I’ve tried from it is spectacular!

    I love re-purposing recipes when they don’t turn out exactly right- and this looks so delicious! I’d welcome it on top of my smoothies, fruit and oats any day :)

    Reply
  6. everydayvegangirl

    yum yum yum! love the use of ginger! must try soon! btw…I love your site so much and just nominated you for the Versatile Blogger Award.  I posted this on my post: http://everydayvegangirl.blogspot.com/2012/05/versatile-blogger-and-what-i-ate.html.  You can check out the Versatile Blogger Aware site and rules here: http://versatilebloggeraward.wordpress.com/vba-rules/  

    Reply
  7. Lou

    Sometimes kitchen mistakes create the most delicious accidents! I find coconut oil works really well if you are in this dilema again, and need something to set in the freezer. ooooo your up coming cookie recipe looks wicked :)

    Reply
  8. Pingback: Tahini-Orange-Date Crumble Cookies « anunrefinedvegan

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