Plums are full on in season! I’m always looking for a good dessert to make that doesn’t require loads of butter or cream and when I picked up some plums from the store this week, I knew that a crumble was the way to go. Did you know that you don’t need butter to make the crumbly topping that gives this awesome dessert its name? I use coconut oil as a butter replacement in the topping, and it works beautifully. And no, it’s not the slightest bit oily.
This plum crumble is arguably vegan. I’ve done my own detailed research (asked some people) and it seems that only hard-core vegans don’t eat honey. If you are one of the easy going vegans or just willing to cheat, then this dessert can totally be touted as vegan. So, that’s what I’m gonna do. Correction: this is a vegan crumble! And it’s perfectly decadent even without butter.
You don’t need many ingredients to make this. You probably already have everything you need right in your kitchen. And don’t feel tied to the plum aspect of this dish; it would be just as good with any berry or stone fruit you have on hand. Peaches, nectarines, cherries… The topping could also be easily modified with your favorite flavors. Add ginger, nutmeg or cloves to make it yours.
I don’t like my desserts to be too sweet and I also like to taste a little bit of obvious salt, so I halved the amount of salt I actually used, and you could always add more sugar in the topping if you are a super sweet lover.
Ok, now on to the important part of this post. I’ve finally been working with my camera the way I should have been! I’m super proud of these pretty, pretty pictures. I promise I will try my best to keep it up and devote some precious time to actually making my food look as good as it tastes. Enjoy!
Ingredients // fills a 1 quart dish
1T corn starch
1 1/2 cups oats
1/4 cup flour
1/4 cup brown sugar
1/2 tsp cinnamon
1/2 tsp salt
5T coconut oil
Preheat oven to 350°.
Pit and slice the plums and stir together with the corn starch and honey. Pour into a greased baking dish.
In a separate bowl, combine the ingredients from the oats to the salt and stir. Mix in 4 tablespoons of the coconut oil. Evenly spread the topping over the plums and drizzle the last tablespoon of coconut oil over the top.
Bake for 20-30 minutes, until the top is golden and starting to brown in places and the plum juices are bubbling up the sides.
Let sit for 5 minutes and eat! For breakfast if you are like us… 🙂
Value food and cheer and song