This is not something I make often, because it takes around 10 years, but last week I made a healthy plum crumble pie. It’s a great meal prep breakfast, so the time will not be wasted. Plus this plum recipe is vegan, flourless, sugar-free and despite that description: delicious. So I want to share…
1 1/3 cup oats, ground
6 Tbsp coconut oil
4 Tbsp water
1/3 cup walnuts
1 tbsp cinnamon
1/3 cup dates, soaked & blended
1 1/2 cup chopped plums
1 tsp coconut oil
If you haven’t yet – soak the dates for 20-30 minutes while you’re making the filling.
Making the filling Wash, remove pits and chop the plums. In a pan add about 1 tsp coconut oil and sauté the plums, cover with a lid for 5-10 minutes and cook until soft. Turn off, let cool off.
Making the crust While the plums are cooking grind the oats into flour and start making the crust in your food processor. Add all ingredients, including soaked and blended dates and process until you get a firm dough that is crumbly, but sticks together. Set 1/4 of the dough aside for the crumble on top.
Assemble Line a small to medium baking tray (I recommend a springform pan) with parchment paper and start pressing the crust mixture spreading it evenly. I used my hands for this, but you can also use the bottom of a glass or any other tool you have. On top of the crust spread the plum filling. Then form the crumbles using the dough you set aside and put on top of the plum filling.
Baking In the lower rack of the oven place the spring form and bake at 350 F/ 180 C. The pie is done when the crumble turns golden brown.
Take out, let the plum crumble pie cool off, release from the springform pan and slice into 8 pieces.
Enjoy like this or with a topping of your choice – whipped coconut cream or a little bit of naturally sweetened yogurt would go well!