Plum Crumble

Photo of the final dish in containers ready for the fridge.
I sprinkled some additional brown sugar on this batch as it had enough not-quite-ripe fruit in it — needed to be sweeter. Photo by PattyCooks.

Diet
[x] Flexitarian + Omnivore
[x] Vegan: maple syrup for honey, vegan sour cream or yogurt, coconut oil or vegan butter
[x] Vegetarian
[x] Pescatarian 
[x] Gluten free
[x] Weight Maint: portion size + make with reduced honey
[O] Keto Diet
[O] Mediterranean 
[x] Lectin Avoidance: Oats?
[x] Oxalate Avoidance: cornstarch?
[O] Purine Avoidance: fruit

Plum Crumble

Red, ripe plums topped with nutty oats and sweetened with honey.

Fruit Mixture

  • 2.25 # plums (unpeeled, pitted and sliced)
  • 1/2 C honey (raw + unfiltered)
  • 2 T cornstarch
  • 1 t cinnamon (ground)

Topping Mixture

  • 1 C old-fashioned oats
  • ½ C almond meal (lightly packed)
  • 1/2 C chopped walnuts
  • 1/2 C lightly packed brown sugar (heaping)
  • 1 t ground ginger
  • 1 t fine grain sea salt
  • 4 T butter (European creamy unsalted, melted)
  • 1/2 C Sour cream (low fat)

Cooking

  • 1 sec Olive oil spray

Mise en Place

  1. Set up a veggie workstation, gather all ingredients and cookware.

  2. Preheat the oven to 350F.

  3. Measure out 2.25# plums. Then wash them well, pit, and slice these ripe plums into the “wet” bowl.



  4. Chop walnuts and place into a seperate “dry” bowl.

Dry Ingredients

  1. In the dry bowl, add the old fashioned rolled oats, almond meal (aka almond flour), brown sugar, ground ginger and salt. Mix well so the ingredients are combined.



  2. Melt the butter, and mix it with the sour cream into the dry bowl. Mix well so everything is clumpy.

Wet Ingredient

  1. Add honey, cornstarch, and cinnamon to the bowl of chopped plums. Mix well.



Baking

  1. Spray baking pan, you can use whatever size you want just accomodate the mixtures for that size. The amount in this recipe will provide enough for a 9” x 9” baking dish if you want a thick amount of fruit. Use a larger baking dish and it will be thinner fruit.

  2. Spray the baking pan with olive oil. Pour the wet mixture into the pan and even out. Add some more fruit if there are blank spots on the bottom of the dish.

  3. Add spoonfuls of the dry mixture over the filling. I used a rubber spatua to break up the mixture (but you can use your hands) until evenly distributed; I do not pack it down.



  4. Bake for 55 minutes. What we are looking for is bubbling edges, golden brown top, and a lovely smell in the house.

  5. Cool 5-15 minutes before serving. I take longer cooling if serving children.

  6. Taste before you serve, if the fruit is not ripe enough the dish will not taste sweet and more brown sugar should be added to the top; just sprinkle it on.

Often this dish is made with predominantly ripe fruit, but unripe fruit may also be included. I find plums a bit bitter when not juicy and slightly over ripe. So this recipe requires you know your fruit and adjust the sweeteners and spices accordingly.

Serving this with vanilla ice cream will also help sweeten the dish, so consider what is being served with the dessert. I normally just have a serving with nothing else, and often will reheat slightly in the microwave, as I like it warm.

STORAGE: Store in the refrigerator, covered, and It will be good for ~5 days.