This vegan, clean and gluten free Plum + Raspberry Crumble is the perfect way to use up all of the delicious fruit that’s in season. It’s a guilt free dessert that is great for a summer night treat, a backyard BBQ or for breakfast with your favorite cup of coffee.
I am crazy blessed in the fruit department. My father-in-law works in the Driscoll’s offices here in California. They are one of the largest fruit distributors over here and have been a company for over 100 years. Every couple of weeks he brings home a box of fruit (either strawberries, raspberries, blueberries or blackberries, or mixture of them) and they’re always super fresh. Sometimes he can get them straight off the truck from the fields! We usually have extra that is in danger of going bad before we can eat it all, so I’m always stuffing myself full of berries and trying to come up with recipes to use them in. So, when I decided to update my old Plum Crumble recipe, I thought it would be the perfect place to use some of the raspberries we had on hand.
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 farmer’s market this week, I knew that I wanted to update my crumble recipe with them. 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.
Do you know what makes brown sugar brown?
When I’ve made this in the past I always use honey as my main sweetener, but I know that hardcore vegans don’t consider honey to be vegan because it is technically an animal byproduct. So, I decided to make this Plum + Raspberry Crumble totally vegan by using, instead, coconut sugar and some blackstrap molasses as my sweeteners. I love molasses for its rich, deep flavor, and I don’t think it’s used enough, so I’m always happy when I can incorporate it into my recipes. Did you know that brown sugar is simply white sugar with molasses? Yup! You love molasses, too, you just didn’t know it.
Don’t feel tied to using only the fruits that I have in this crumble. It would be just as good with any berry or stone fruit you have on hand. Peaches, nectarines, cherries, blackberries… The topping could also be easily modified with your favorite flavors. Add, nutmeg, cardamom or cloves to make it yours. Whatever spices you like in your desserts would work in this crumble, for sure. I sprinkled the top with some unsweetened coconut shavings to go with the slight coconut flavor that’s already there from the coconut oil, and also because I love coconut. But you don’t need to use those if you don’t want to. You could mix some crushed nuts in instead! Or just leave out the extras and make it very simple and delicious as is.
Do you have a favorite way to use up your leftover fruit at home? What is your favorite fruit dessert? Tell me in the comments!
For More Great Fruit Desserts, Try These: