Plums are in season. Fruit crumble is a great dessert for autumn nights, and who needs an excuse to make a fruit crumble?
Plums are rich in vitamin C, Potassium, nutrients, antioxidants, and phytochemicals that lower inflammation. Plums such as prunes (yes in some countries prunes are a type of fresh plum!) are great for staying regular as they are rich in sorbitol and fiber that helps get things moving!
This plum crumble recipe is delicious, healthy and the GF vegan crust is a keeper for all fruit crumbles. The recipe is naturally low in sugar and refined carbohydrates as I love to keep things low-glycemic where possible. Taste it, and if you need more sweetener, add more to your liking (or just wait for your plums to ripen more!). Enjoy!
- 10 Cups Plum or Prune slices, pitted Approx 15 whole fruits or 3 Ib, cut into 1/2 inch thick
- 2 tbsp Lemon Juice
- ½ tsp Cinnamon
- ¼ cup Tapioca Flour
- 1 tbsp Organic cane sugar or coconut Sugar
- 1 tbsp Lemon rind Optional
- 1 Cup Almond Flour
- ¾ cup Tapioca Flour
- 2 tbsp Coconut Flour
- 1 tbsp Organic cane sugar or coconut sugar
- 1 tsp Psyllium husk *Optional
- ¾ tsp Cardamom
- ¼ tsp salt
- ½ Cup Olive Oil
- 1 tbsp Flax Seed Meal (Mix 1 tbsp of flax meal with 2 tbsp water- Let it gel for a few minutes).
- Prepare an 9x9 inch baking pan, pie dish.
- Toss plums in a mixing bowl with all the fruit ingredients. Mix well, place in the pan, and set aside while preparing the dough.
- Prepare and combine the flax meal with water and set aside to gel.
- Sift into a bowl all dry ingredients (except for the flax meal). Mix well and stir.
- Mix dry ingredients with olive oil slowly until it is well combined. Add the flax meal gel.
- Flatten the batter between two baking sheets with a rolling pin (if very sticky, add more tapioca). Create the shape of the pan with the batter.
- Place batter on top of the fruits in the baking pan. Punch holes on the dough surface with a fork so the steam could come out!
- Bake in a pre-heated oven for 45 minutes at 350°F (180°C).
- Let it cool for an hour before serving.