I picked up three large punnets of plums, some purple, some pink and whole load of bright yellow plums; yellows are definitely my favourite variety. The flesh and skin are both yellow and much softer than some of the smaller darker skinned plums. All mixed up together I decided to try my hand at a mixed plum and apple crumble.
In the end their wasn’t a whole lot of apple in the mix, including a couple of Bramley’s to add a bit more substance. I could think of nothing better than a coconut and almond topping and so combined almond meal, coconut flour, along with some roughly ground oats and smothered the whole lots in some melted coconut oil.
The coconut flour added just enough sweetness; I wanted something fresh, fruity, healthy, naturally sweet and good enough to eat for breakfast; lunch or dinner if you really fancied it!
Because I get through so much fruit I tend to go for cakes and bakes when it comes to sweet treats and desserts rather than something overly fruit filled. I wasn’t sure a crumble would feel much like a treat…
Blown away! I couldn’t believe how incredible the experimental crumble that I wasn’t expecting a whole lot from turned out! I hadn’t really intended on sharing it on the blog, it was merely a way of making use of the copious amount of plums that I couldn’t resist buying; I’m an impulse fruit and veg. shopper, what can I say!
As it baked the sweet smell of plums, almonds and coconut wafted through the house, and even still I couldn’t quite muster up my usual anticipatory baking excitement. It was all in the taste! Though I have to admit when I plated it up and saw the wonderfully bright, soft oozing plums I was delighted by their prettiness if nothing else!
The topping was delicious. Crumbly, crunchy, sweet and perfectly oaty in all the right places. Not as sturdy as a traditional crumble top, but ideal for evenly dispersed enjoyment with every spoonful!
The plums intensified in flavour, melting in the mouth, whilst retaining just enough of their tartness to give the crumble a bit of “bite”.
I actually whipped up two crumbles, the first one disappeared within an hour or so of having some out of the oven. I was mightily surprised that my mum dug in immediately after dinner. Although she has a sweet tooth, it’s usually more drawn to desserts of a chocolate or lemon variety; she even sent me a little text to say how nice it was! A compliment from my mum, the apple pie queen, is one to be held in high regard!
A really simple pudding that you can throw together in minutes; easily adapted to make a portion for one, two or a family of ten! Minimal ingredients, only a small amount of effort, and yet the end result is out of this world! A healthy seasonal dessert with a wonderful array of textures and flavours; packed full of nutritionally rich wholefoods!
Doesn’t get any better than that in my book!
What’s your favourite type of crumble?
Vegan Gluten Free Plum Crumble
Servings – 3-4
Preparation Time – 5 minutes
Cooking Time – 25 minutes
- 30g (1/4 cup) coconut flour
- 30g (1/4 cup) almond meal
- 50g (1/2 cup) jumbo oats
- 2 tbsp coconut oil
- 1 tbsp lemon juice
- 2.5 cups diced plums (choose a mixture of colours!)
- 1/2 cup diced Bramley apple
- Preheat oven to 180C (350F).
- Place all topping ingredients in a food processor. Pulse to combine until everything is evenly distributed (notably the coconut oil!)
- Place diced fruit in to a deep oven proof dish, top with crumble topping and bake in the preheated oven for 25 minutes!
- Delicious served with a dollop of plain soy yoghurt or some banana softserve.