Cherry Plum Fruit Crumble
Cherry Plum Fruit Crumble (Crisp) is one delicious and super easy way to enjoy the fresh plum and cherry season with an irresistible buttery crumble and a dollop of coconut cream whipped topping.
Servings: 4
Calories: 419kcal
Ingredients
- 4 tablespoon Butter or coconut oil
and a little extra to coat your dish before baking (we used coconut oil due to dairy sensitivities and please exchange with coconut oil if you need to cook vegan, but even better with real butter) If using butter, keep it cold and cut into little pieces. - 1 cup Oatmeal
dry quick cook oats (we used gluten-free oats but you can use regular if you wish) - 1 cup Almond meal
or finely ground almonds - ⅛ cup Splenda brown sugar if using regular brown sugar increase amount to ¼ cup)
- ¼ teaspoon Salt
- 3 cups Plums
washed, pit removed and sliced - 1 cup Cherries
pit removed sliced in half - 1 tablespoon Cornstarch
- 4 tablespoon Sugar or sugar alternative
or to taste (depends on how sweet your fruit is so you will need to taste it and adjust to suit your needs) - 1 teaspoon Cinnamon
ground dried - ¼ teaspoon Ginger
ground dried - 1 tablespoon Lemon juice
- Coconut whipped topping optional
Instructions
- Preheat oven to 350 degrees F (175 degrees C)
- Grease your baking pan with a little butter on the bottom and sides of dish.
- Prepare your crumble topping. In a medium bowl add butter (coconut oil), oatmeal, almond meal, brown sugar, salt and mix until crumbly. You can use a fork or your hands. Set aside
- Dump your plums, cherries, cornstarch, sugar, cinnamon, ginger and lemon juice into the 9x 9 greased pan and stir just until mixed.
- Sprinkle your prepared crumble topping on top of your cherry and plum mixture.
- Bake uncovered for about 40-45 minutes or until the crumble topping is golden brown and the fruit is bubbling.
- Serve with a dollop of coconut whipped topping or vanilla ice cream on top and enjoy.
Notes
If you want to make more diabetic friendly exchange plums and cherries with berries instead. Use coconut oil instead of butter if you want to make vegan.
The amount of fruit and crumble ratio is about 2:1. For our 9 x 9 crockery dish, we used about 3 cups total of plums and 1 cup pitted cherries to 2 cups mixture of gluten-free oats and ground almonds for the crisp. We used Splenda Brown sugar blends to reduce the carbs but you can use regular dark brown sugar if you wish.
Nutrition
Serving: 1g | Calories: 419kcal | Carbohydrates: 38g | Protein: 9g | Fat: 29g | Saturated Fat: 13g | Sodium: 148mg | Potassium: 312mg | Fiber: 7g | Sugar: 20g | Vitamin A: 449IU | Vitamin C: 16mg | Calcium: 81mg | Iron: 2mg