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Hey!

I'm Michelle, and I'm the photographer and recipe developer behind Plant and Sprout. I'm a full time literature student, and big lover of healthy foods, simple living, and peanut butter. Come say hi!

Berry + Plum Crumble (vegan & gluten-free)

Berry + Plum Crumble (vegan & gluten-free)

Summer berries, fresh plums, and vegan ice cream. Does that not sound perfect?

Here in NC, Summer doesn't seem to be coming to an end any time soon. The mornings are still humid, and by the time early afternoon hits, it seems like the air is as thick as pudding. Five minutes outside, and I am guaranteed a burnt limb, or two. So the other week when I was craving something sweet, but still refreshing, this crumble seemed to just get stuck in my mind for days, until I finally caved, and dove head first into baking. 

I stuck my head into my fridge and freezer, seeking some fruit that would just melt and caramelize in the oven. I had some overripe plums sitting on my counter, and a bag of frozen berries in the freezer (ding!) and I realized, this would work perfectly. Berry desserts always remind me of visiting my Czech grandparents in the Summers, and always having an abundance of freshly picked berries in the kitchen. There would usually be an entire sheet pan of berry cake sitting warm on the kitchen counter, with the crumble on top being perfectly bronze - no better way to spend a Summer afternoon, take my word for it.

Like all of my recipes, this one is super easy to whip up, and won't take up much of your day, either. Naturally sweetened, gluten free, and oil free, this crumble is suitable for breakfast, in my opinion. Then, just slap on some of your favorite vanilla ice cream, and BAM, you have a killer dessert to munch on by the poolside. 

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Berry + Plum Crumble

FILLING:

3 plums

2 cups frozen or fresh berries

1/4 cup coconut sugar

1 Tbsp coconut flour

CRUMBLE TOPPING:

1 cup oats

1/4 cup ground nuts

1/4 cup maple syrup

1/2 tsp salt

INSTRUCTIONS:

Preheat your oven to 350*F. In a medium bowl, mix together your filling, and pour it into an 8x8 baking pan. In another bowl, whisk together your oats, ground nuts, and salt. Add in the maple syrup, and mix together until evenly coating. Top your filling mixture with the crumble, making sure that there is an even layer. Pop your dish into the oven, and let it bake for around 30 minutes. Check it at around the 20 minute mark, to make sure you don't burn the crumble. Once your crumble is done baking, take it out and let it cool for 10 minutes, before serving with some ice cream.

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Cinnamon Swirl Bundt Cake (vegan)

Cinnamon Swirl Bundt Cake (vegan)