This Vegan Blueberry Plum Crumble recipe is an exclusive from Maja Brekalo’s new cookbook Bake It Vegan: Simple, Delicious Plant-Based Cakes, Cookies, Brownies, Chocolates and More. Click here to find out where you can purchase a copy of the book.
Disclaimer: the cookbooks we feature are independently selected by our Best of Vegan editors and are in no way sponsored by the author and/or the publisher. All content is used with permission.
Maja Brekalo is the founder of Delicious & Healthy by Maya. She teaches vegan cooking and baking workshops, and has been featured in Vogue Paris, HuffPost, Eluxe Magazine, The Chalkboard, Thrive Magazine and more. She lives in Zagreb, Croatia, with her family.
Vegan Blueberry Plum Crumble from Maja Brekalo's Bake It Vegan
Ingredients
- Filling
- 2 cups 280 g pitted plums, cut in half or quarters
- 2 cups 300 g blueberries
- ¼ cup 33 g coconut sugar
- ¼ tsp vanilla powder or ½ tsp vanilla extract
- 1 tbsp 10 g tapioca starch
- Pinch of Himalayan salt
- 1 tsp lemon juice
- ½ tsp cinnamon
- Pinch of ground ginger
- Topping
- 2 tbsp 20 g almond flour (see Notes)
- 1 cup 100 g old fashioned rolled oats (see Notes)
- ½ tsp vanilla powder or 1 tsp vanilla extract
- ½ tsp cinnamon
- 2 pinches of Himalayan salt
- 2 tbsp 30 ml maple syrup
- 3 tbsp 45 ml melted extra virgin coconut oil
- ½ tbsp 8 ml lemon juice
- Optional Toppings
- Vegan vanilla ice cream
- Vegan Greek yogurt
- Fresh berries
Instructions
- 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.
Notes
PIN/SAVE/SHARE THIS RECIPE
Reprinted with permission from Bake it Vegan by Maja Brekalo, Page Street Publishing Co. 2021. Photo credit: Maja Brekalo.
Click here or on the photo above to get your copy.
About the Book
Craveable Vegan Desserts Made Easier Than Ever
Making the perfect vegan dessert just got simple! With this approachable collection of treats, you can satisfy your sweet tooth without relying on unhealthy artificial sweeteners or processed ingredients. Maja Brekalo combines all-natural ingredients with a whole lot of creativity and flavor to share desserts that taste decadent but are also good for you.
You can “veganize” classics with recipes like The Chocolate Cake, Buttery Almond Thumbprint Cookies or the Fudgiest Bakery-Style Brownies. Bake vegan for breakfast or tea time with a Chocolate Chip Walnut Banana Bread or Peach and Blackberry Galette. And you should definitely try fun no-bake and raw favorites like Pecan Salted Caramel Slices, Individual Neapolitan Cheesecakes and Nutella Cake.
All of these treats are a breeze to whip up yet sure to impress, with so much variety that you’ll definitely find a new go-to dessert. Whether you’re a vegan or just looking for healthier takes on your traditional favorites, this cookbook has something for you.
