Plum Crumble with Crunchy Walnut and Oat Topping

Small green plate with a serving of brown crumble, plum and a scoop of vanilla ice cream.

Plum Crumble with Crunchy Walnut and Oat Topping

Ripe plums sprinkled with cinnamon sugar and topped with crunchy walnut and oat crumbs. 2 mins to mix. 20 mins to bake. And your plum crumble is ready!

Course Dessert

Cuisine American, British

Keyword Crumble, Oat, Plum, Walnut

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 433kcal

Author Emese Maczko

Ingredients

Simple Plum Crumble Filling

1 pound Plum 5-600g
1 Tbsp Coconut sugar
1 tsp Cinnamon

Crunchy Walnut Oat Crumble Topping

1 cup Walnut 110g
1 cup Rolled oats 90g
½ cup Coconut sugar 50g
½ cup Dairy-free butter 110g
½ cup Brown rice flour 70g

Instructions

Simple Plum Crumble Filling

Wash the plums. Cut them in half and take the seeds out. (You can cut them in quarters or smaller pieces to have them more tender and mushy after baking.)
Scatter the plum pieces in a shallow ovenproof dish and sprinkle them with cinnamon and coconut sugar.

Crunchy Walnut Oat Crumble Topping

Pre-heat oven for 350 F (180 degrees).
If you have whole walnuts, chop them finely in a food processor.
When walnuts are finely chopped, add all other ingredients to the food processor: rolled oats, coconut sugar, butter (should be fridge cold, not room temperature), and brown rice flour. Mix thoroughly to get a breadcrumb-like texture.
Scatter the crumble topping evenly over the plums.
Bake for 20 minutes or until the crumble topping turns golden brown. Serve it warm with vanilla ice cream that melts all over it.

Video

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