Mmm …fruit crumble. Who can resist hot tart fruit with a crunchy oat topping, perhaps served with a dollop of cream or custard? To me it is represents comfort food at it’s best, especially as the temperature drops. A warm hug in a bowl!
I have tinkered with the traditional crumble recipe to make it more healthy. There is no refined sugar in this recipe & the topping contains ground flaxseed, chia & sunflower seeds to provide a nutty crunch. The topping can be made gluten-free using gluten-free oats & for those wanting to keep to a plant-based diet, I have substituted dairy butter for cacao butter or coconut oil.
I have chosen plum & apple crumble to celebrate the fruits in season at the time of writing, but this topping works well with all kinds of fruit combinations (I also love rhubarb & ginger, blackberry & apple, gooseberry crumble).
Preparation time: 15 mins
Baking time: 25-30 mins
260g plums, pitted & halved
1 large apple, peeled & cut into chunks
Pinch of salt
3/4 tsp ground ginger or ground cinnamon
2 tbsp ground flaxseed
1 tbsp whole chia seeds
2 tbsp sunflower seeds
2 tbsp of honey or vegan substitute, (like agave). If you have a sweeter tooth, use 3 tbsp.
Preheat oven to 200ºC
Place the pitted & halved plums & apple chunks into a small pie dish (I use one measuring 7″ X 5″ and 2.5″ deep).
Place the oats in a blender or food processor. Whizz briefly to form oat flour. Pour into a large bowl. If using protein powder, add to the oat flour. Mix.
To this oat mix, add the melted cacao butter, or with your fingertips, rub in the coconut oil or butter. Add the honey or vegan substitute. The oaty mix will be quite tacky & will form little clusters which will crunch up nicely. Scatter over the fruit, without pressing down.
Pop in the oven & bake for 25-30 mins until the top is golden brown.
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I like to serve mine with cream (dairy-free coconut cream if preferred).