Caramelized plums under the crunchy crumbling topping are such a luscious breakfast if you serve them with some cold plantbased milk.
But served with a scoop of ice cream will make a great dessert everyone will love.
Plums are fruit of my childhood. They remind me of my late grandparents and those sunny autumn days spent in their orchard. We would be picking plums, baking “rakija” (type of Schnaps made in Eastern Europe) and cooking plum jam long into the night.
Although plums are such a simple fruit eaten raw, when baked they release those fragrant juices and become so sweet, juicy and creamy, like no other fruit. That’s why this Plum Crumble was the best choice to use them.
Crumble is such an easy dessert to make and it doesn’t have to be made with butter and flour to be delicious. I have already been experimenting with grain-free crumble toppings (see this recipe for Apple and Rhubarb Crumble), but here I decided to go with simple ingredients to make these gorgeous plums stand out.
This Plum Crumble is vegan and also gluten-free (make sure to use oats and oat flour certified as gluten-free), and I made it sugar-free because plums are so sweet on their own, but you can add some sweetner to the crumble topping if desired (see recipe Notes).
Enjoy it!
PLUM CRUMBLE {vegan, gluten-free, sugar-free}
author: Iva S. – culinary postcards
- makes 6-8 servings
Prep time: 10 min >> Cooking time: 40 min >> Total time: 50 min
Ingredients:
2 pounds fresh purple plums
1 Tbsp lemon juice
1 cup oat flour
5 Tbsp ground almonds
½ cup oats
5 Tbsp cold (hardened) coconut oil
good pinch of salt
1 Tbsp amaretto (optional)
1-2 Tbsp ice-cold water
Notes
*If you want it more sweet, add 2 Tbsp of maple syrup in crumble topping.
**for serving: milk of choice/ coconut whipped cream/ ice cream
Method:
- Preheat oven to 400 Fahrenheit (200 Celsius degrees).
- Wash plums and remove pits from them.
- Take a rectangular ceramic baking dish. Arrange plums on the bottom of the dish and pour lemon juice over them.
- To make a crumble, place flour, ground almonds and oats in a mixing bowl, add salt to it and combine.
- Take the coconut oil and cut smaller pieces to combine with dry mixture (like making pie crust, see here)
- Sprinkle the fruit loosely with the topping, crumbling it between your fingers loosely.
- Put it in the oven and bake on 400F for 30 min then reduce the temperature to 320F (160 C) and bake for another 10-15 minutes. If top begins to brown, cover the dish.
- Take out the crumble and leave it to cool. You need to allow juices to come together and the crust to become crunchy.
- Serve it in a bowl with some plantbased milk – for breakfast, or a dollop of coconut whipped cream or ice cream – for a luscious dessert.
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