Vegan Blueberry Plum Crumble from Maja Brekalo's Bake It Vegan
I especially love plums in baking. 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.
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Servings: 1 (8-inch [20-cm]) crumble; 4-6 servings
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
I recommend using rolled oats and not quick oats because they work better in the crumble topping—they will not get mushy.
To ensure the crumble is gluten free, be sure to use certified gluten-free oats in the recipe.
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.
Find more of Maja’s recipes in her new cookbook, Bake It Vegan.
Tried this recipe?Let us know how it was!