OMG you guys – this Plum Crumble is out of this world!! Germans love their plums! It is a serious love affair that usually results in eating plum cake. If you fall into that category – I also have a gorgeous, super easy, Plum Cake on the blog that my friends and family rave about (ok, I do too 😉) 🥰. I had planned this week’s Plum Crumble recipe for in about two week’s time, but when I was provided plums in my local farmer’s box this week I thought – let us switch recipes so you can make this as long as plum season allows 🤣.
I kind of developed this recipe on a whim – putting a few things together, before taking it to a pot luck. It was with no intention of turning it into something other than this one dish – so I did not write down any measurements, or anything like that. Everyone was asking for the recipe, which I (obviously) could not provide. So I went back to the drawing board and played with the different ratios so that we could all be in plum-heaven 😍.
What I had forgotten about the recipe was how super easy it is. Simply de-seed the plums, and cook with a bit of grape juice, coconut sugar, and spices on high for 90 seconds. Then make the crumble topping, pop into the oven and you are good to go. With this vibrant, purple color – I mean who can say no to such an easy, delicious dessert? 😋
Why is this Plum Crumble good for you?
Here, in Germany, we have different varieties, different colors, different everything of plums – no joke. In fact, if you are in Germany I did this with “Zwetschgen”. They are a smaller variety, more oval-shaped, than a typical plum would be. Plums are high in antioxidants. If you are a regular on the blog, you know by now that antioxidants combat free radicals and potential oxidative stress. The antioxidants found in plums are particularly good for your bone health and decreasing inflammation in the body. Interestingly, plums may also help to lower your blood sugar levels. This is based on two things. (1) They increase levels of a hormone that helps regulate blood sugar levels. (2) They contain fiber, which slows down the absorption of sugars, which in turn allows your blood sugar levels to rise gradually.
Originally native to Brazil, these little gems have become a true inspiration, particularly in vegan cooking. You can make cashew milk, sour creme, yogurt, cheese, the list goes on… I am not going to lie – I do use Cashews a lot in my kitchen because it does help in providing dairy-free options. Plus, in dessert recipes, fats (and fiber – see above) slow down the absorption of carbs in the gut. This, again, helps to raise your blood sugar levels gradually 😉. I also find that they are naturally quite sweet, which means that you can cut down on the levels of other sweeteners used. Cashews may be able to cut down on your “bad” cholesterol levels, which in turn reduces your risk of cardiovascular disease, stroke, and heart attacks. In these golden gems is also a lot of Magnesium. Magnesium is great for relaxing muscles, as well as muscle transmission, and activity. They are also high in Copper, which, amongst others, plays a role in the production of Collagen.
Cloves are the flower buds of the clove tree and are native to Indonesia. They are a special spice because they can transform both savory and sweet dishes. However, the quantity is of importance, as else it can taste slightly overpowering (I find) quickly. Cloves contain a lot of Manganese, which is a cofactor for many enzymes and helps in the metabolism of amino acids, cholesterol, glucose, and carbohydrates. Cloves contain something called “eugenol”. Eugenol acts as a natural antioxidant in the body. It has also been found to combat oxidative stress five times more than Vitamin E. And Vitamin E is already an amazing antioxidant in and on itself.
How can I adjust this recipe to my dietary requirements?
This recipe is vegetarian and vegan, as well as gluten– and refined-sugar free. In order to make it nut-free, I recommend swapping the cashews for an equal amount of sunflower seeds. You may want to add a bit more coconut sugar, as sunflower seeds are a lot less sweet. Due to the grain content in this recipe, this recipe is not suitable for the paleo lifestyle.
And there you have it for this week! I hope you enjoy this delicious Plum Crumble to the max – for the rest of its season. I know I am making another one this weekend. Please let me know how you get on with the recipe – both in the comments below and over on Instagram. Happy Crumbling 😉🤗.
Plum CrumbleCourse: DessertCuisine: Gluten-free dessertsDifficulty: Easy
This gorgeous Plum Crumble is soaked in juices, lovely spices, and is topped off with a crumbly topping. The best summer has to offer! ENJOY!
- For the crumble filling
500 gr. plums
2 tbsp coconut sugar
1 tsp cinnamon
½ tsp ground ginger
Dash of clove
1/2 cup (120 ml.) grape juice (watch out for potential added sugars, else juice your own)
- For the crumble topping
½ + 1/3 cup (105 gr.) oats
½ + 1/3 cup (116 gr.) cashews
1.5 tbsp maple syrup
1.5 tbsp coconut oil
½ tsp cinnamon
- Pre-heat oven to 180 degrees Celsius (375 Fahrenheit)
- For the crumble filling
- Wash and de-seed the plums by cutting into half. Add to a pot or pan, along with the coconut sugar, spices, and grape juice. Bring the plums quickly to a boil and let simmer for ca. 1 and a ½ minutes on high. Take off heat and strain the plums through a sieve. Do not get rid of the juice!! It will serve as a sauce when serving the crumble. Set aside into a baking dish (mine has a 20 cm diameter). If you want to, you can add a little bit of the juice back in – just to cover the bottom
- For the crumble topping
- Make the crumb topping by grinding both the oats and cashews into a flour. Add the maple syrup, coconut oil, and cinnamon and combine to get a “breadcrumbing” consistency. Spread on top of the plums until evenly covered. Put into the oven and bake for ca. 25 minutes until the crumble top is golden. Serve alongside the collected juice and some vanilla ice cream and ENJOY!