It’s interesting how such modest fresh fruits become incredibly rich tasting and flavorful in baking, especially when enhanced with spices like cinnamon, ginger, and vanilla. These beautifully soft, juicy, and almost creamy fruits act as a contrast to a crunchy golden topping; this crumble is bursting with flavors of fruits, vanilla, and spices. On top of it, it is such an easy, fuss-free recipe. Once you try it, you might be in danger of making it on repeat. This recipe is reprinted with permission from Bake it Vegan by Maja Brekalo, Page Street Publishing Co. 2021. Photo credit: Maja Brekalo
Blueberry Plum Crumble [Vegan]
For the Filling:
- 2 cups (280 g) pitted plums, cut in half or quarters
- 2 cups (300 g) blueberries
- 1/4 cup (33 g) coconut sugar
- 1/4 teaspoon vanilla powder or 1/2 teaspoon vanilla extract
- 1 tablespoon (10 g) tapioca starch
- Pinch of Himalayan salt
- 1 teaspoon lemon juice
- 1/2 teaspoon cinnamon
- Pinch of ground ginger
For the Topping:
- 2 tablespoon (20 g) almond flour (see Notes)
- 1 cup (100 g) old fashioned rolled oats (see Notes)
- 1/2 teaspoon vanilla powder or 1 tsp vanilla extract
- 1/2 teaspoon cinnamon
- 2 pinches of Himalayan salt
- 2 tablespoons (30 ml) maple syrup
- 3 tablespoons (45 ml) melted extra virgin coconut oil
- 1/2 tablespoon (8 ml) lemon juice
- Vegan vanilla ice cream
- Vegan Greek yogurt
- Fresh berries
- Preheat the oven to 355°F (180°C).
- Add the sliced plums and the blueberries to a large bowl and add the sugar, vanilla, tapioca starch, salt, lemon juice, cinnamon, and ginger. Mix to combine.
- To make the topping, place the flour, oats, vanilla, cinnamon, salt, syrup, oil, and lemon juice in a medium-sized mixing bowl. Mix everything with clean hands until the mixture is moist and crumbly.
- Transfer the fruit mixture to an 8-inch (20-cm) square pan, level it, and add the crumble topping on top.
- Bake in the oven for about 30 to 35 minutes or until the crumble topping is golden brown and the fruits are bubbling. Enjoy the crumble warm. Serve with some vegan vanilla ice cream or vegan Greek yogurt and more fresh berries if using.
- Store leftovers in the refrigerator for up to 4 to 5 days. You can also freeze the crumble in an airtight container for up to 3 months. To serve, let it thaw at room temperature, then reheat it in the oven for 5 to 10 minutes.
- I recommend using rolled oats and not quick oats because they work better in the crumble topping and will not get mushy. - Feel free to make this crumble using just plums, or peaches, or any other soft fruits, really. Just stick to the amount of fruits used. - To make this crumble outside plum season, you can slice plums in half, remove the pit and freeze the slices in plastic bags. - You can substitute almond flour with any other flour of choice.