‘Plum crumble for breakfast?!’ you might ask, to which you would receive a big and resounding YES!!
The plum tree in our garden has exceeded all expectations this year. ‘The old lady’ of the tree has been so abundant that I’ve turned into a plum supplier for the neighbours and work colleagues for a few weeks. I kept picking and the plum tree kept gifting more and more delicious goods. Isn’t Mother Nature a generous lady?!
Crumble must be one of our family’s favourite dishes. Its simplicity and versatility (you can use whichever fruit are in season – apples, berries, peaches, apricots), make it an excellent quick-to-prepare dessert for any family gathering or dinner party.
However, as much I like the traditional crumble, it’s full of refined sugar and also contains wheat (which I’m not very friendly with), hence I decided to add my own healthy spin on this traditional classic dish.
Having replaced butter with coconut oil and flour with a mixture of gluten free oats and puffed quinoa, this recipe is also dairy and gluten free. It makes a perfect weekend brunch – you can serve it in a pie dish and let everyone dig in and help themselves to their hearts’ content.
I hope you enjoy this comforting yet healthy crumble. Thank you for stopping by and supporting my blog.
Have a truly amazing day.
A healthy take on the old family traditional crumble. A perfect weekend brunch dish or a party dessert (which is also friendly for the waist!)
- For the filling:
- 2 cups plums (stones removed and cut in half)
- 2 tbsp xylitol or coconut sugar
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- 1 1/2 cup gluten free oats
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/4 cup coconut oil (melted)
- 2 tbsp maple syrup
- 1/2 cup puffed quinoa (or replace with oats)
1. Preheat the oven to 180C.
2. Place all the filling ingredients in a pan and cook on low to medium heat for around 5 minutes until the plums are just starting to soften.
3. Whilst the plums are cooking, place all the crumble ingredients apart from puffed quinoa in a food processor and pulse for a few seconds to mix everything together. Add puffed quinoa and pulse 3 or 4 times just to incorporate all the quinoa. If you haven't got puffed quinoa to hand, just replace it with oats.
4. Transfer the cooked plums into an oven proof dish and spread evenly to cover the bottom of the dish. Top with crumble and place in the oven for 12-15 minutes until it turns golden brown. Serve whilst hot with a dollop of coconut yoghurt if you wish.