Nothing beats a hot fruity crumble on a cold day. With hints of cinnamon, vanilla, maple, and almond, this beautiful plum and blackberry crumble looks and tastes absolutely amazing. Makes enough for four.
What you'll need
For the fruity filling
- 6 plums, halved and cut into 1cm slices
- 300g blackberries
- ½ tsp vanilla bean paste
- 2 bay leaves
- ½ tsp ground cinnamon
- ½ tsp ground cinnamon
- 1-2 tbsp coconut sugar, to taste
- A pinch of salt
For the crumble
- 150g spelt flour, sifted
- 150g porridge oats
- 3 tbsp flaked almonds
- 4 tbsp maple syrup
- 4 tbsp olive oil
- A pinch of sea salt flakes
What to do
- Preheat the oven to 180°C/160°C fan.
- Toss together the plums, blackberries, vanilla, bay leaves, cinnamon, sugar, and a small pinch of salt (to balance the sweetness of the fruit). Tip into an ovenproof dish (roughly 25x30cm).
- To make the crumble, sift the flour into a bowl then toss together with the oats, almonds, and sea salt flakes. Pour in the maple syrup and olive oil and use your fingers to bring everything together until the mixture resembles wet breadcrumbs. A few larger lumps are great as these will create a lovely crunchy texture once cooked.
- Scatter the crumble over the fruit and cook for 30-35 minutes, until golden and bubbling. Serve with coconut yoghurt or vegan ice cream.