Stone the dates and blend them with a little hot water into a smooth date paste. Mix the oats, oat flour and cinnamon in a bowl.
Add the date paste, olive oil and maple syrup to the dry ingredients and work everything into loose crumbs. The mixture should be crumbly and hold together slightly.
Put about half of the crumble into a tin, press it down and pre-bake briefly at 180 °C (160 °C fan) for 10 min. This makes the base a bit firmer.
Spread the berries over the pre-baked base and level them. Scatter the remaining oat crumble over the top so the surface is well covered.
Bake at 180 °C for 25–30 min until the crumble is golden brown and the berries are visibly bubbling at the edges. Then leave to cool briefly so the cake is easier to cut.
To serve, cut into pieces while lukewarm or once completely cool. Good on its own or with a spoonful of natural yoghurt.
Good to know
A cake like this looks uncomplicated, and that's exactly where its charm lies. Warm from the oven, juicy in the middle and nicely crisp on top.
Swaps
Maple syrup → date paste (more fibre, caramel-like sweetness); olive oil → mild avocado oil (similar fat profile, more neutral flavour); mixed berries → sour cherries (also contain polyphenols); oat flour → ground almonds (mainly unsaturated fats, a little more vitamin E; contain tree nuts)
Allergens
Contains oats, which contain gluten unless they're certified gluten-free. With nut variations, watch out for allergies. Usually suits children well in a soft form, and the ingredients are also fine in pregnancy. Contains: gluten (oats).
