Finally the plums are ripe! Even though it’s almost too hot to turn on the oven this summer, it’s worth it for these delicious fruits. While plums taste really good raw, I think they are even better out of the oven. That’s why I’m sharing my favourite crumble recipe with you.
As always, we manage without refined sugar, animal products or gluten. All in all, a great and healthy breakfast, which can also be served as dessert for guests. We start the preparation with a date paste and the rest is actually done in a single bowl. A great recipe for all those who are lazy in the kitchen and those who are in a hurry.
Ingredients
Date & Coconut Paste
- 100 g dates pitted
- 80 g coconut milk
- 3 tsp cinnamon
- 1 pinch salt
Crumble
- 100 g oat flakes
- 50 g millet flakes
- 25 g coconut oil
- 50 g almonds chopped
- 750 g plums quartered
Servings:
Units:
Instructions
Date & Coconut Paste
- Put all the above ingredients together in a stand mixer and blend to a sticky paste (you can also use a blender). Once blended, place the mixture in a large bowl.
Crumble
- Pour all the ingredients in a bow and mix well. This works best using a spoon, but you will end up using your hands in the end: the mixture is pressed together into a lump as best you can, only to crumble it apart again with your fingers. This creates the typical clusters that make a crumble so delicious.
- Grease a medium-sized baking tin with some coconut oil and distribute your fresh, quartered plums (750 grams) in it. Top the plums with your crumble mixture.
- Bake for 25 minutes at 200˚C. If you like it crispy, you can broil it for a minute or so at the end
Recipe Notes
Tip: the crumble tastes even better when combined with yogurt and a few fresh berries.
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