‘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.
Gluten free and dairy free plum crumble (vegan, candida friendly)
- 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
For the crumble:
- 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.