by Heather Schmitt-Gonzalez / Sunday, October 21, 2012
Date Crumb Pie
Sometimes I would make Pumpkin. Sometimes I would make Rum-Runner Pecan Pie. Other times a variation on one of those three - perhaps Upside Down Apple (apple inside, pecan "outside") or Pumpkin-Pecan. Other times, Chocolate Pecan or Bourbon Sweet Potato.
In summertime, it was Concord Grape, Blueberry, and my most favorite, Cherry Pie. Spring made me think Lemon Meringue, Strawberry-Rhubarb, or Coconut. Basically, I'm a pie-anytime kinda girl. A slice of pie (a la mode, perhaps) and a cup of good coffee is pure comfort to me.
- 12 oz. pitted dates, coarsely chopped (to equal 2 c. packed)
- 1½ c. water
- 1 tsp. pure vanilla extract
- 2 c. old-fashioned rolled oats
- 1 c. unbleached all-purpose flour
- ½ c. whole wheat flour
- ¾ c. firmly packed dark brown sugar
- ½ tsp. baking soda
- 1 tsp. ground cinnamon
- big pinch sea salt
- 1½ c. coarsely chopped walnuts
- ½ c. finely chopped crystallized ginger
- 8 oz. (2 sticks) salted butter, cut into tablespoons, at room temperature + extra for pan
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.