Healthy Vegan Plum Crumble with Oats
This vegan plum crumble is made with oats and contains a moderate amount of sugar. Easy to make, perfect as a delicious autumnal breakfast, brunch or dessert.
Servings 5 servings
Calories 318kcal
Equipment
- 20/30cm-8/12" oval dish or 23cm/9" square or round
- Food processor not essential but recommended
Ingredients
Plum filling
- 1½ pounds plums
- 1-2 tablespoons light brown sugar or demerara
- ½ teaspoon cinnamon or pumpkin spice/mixed spice
- 1½ teaspoons cornstarch/cornflour
- 2 tablespoons cold water
- 1 teaspoon lemon juice plus zest of 1 lemon
Crumble topping
- ½ cup white whole wheat or all-purpose/plain flour
- 1 cup old-fashioned rolled oats jumbo oats
- 6 tablespoons vegan spread plus 1 teaspoon for greasing the pan
- 2 tablespoons flaxseed
- 4 tablespoons light brown sugar or demerara
Instructions
- Preheat the oven to 375F/190C/170 fan/gas mark 5. Grease your crumble dish using about 1 teaspoon of vegan butter and set aside.
- Prepare plums: Rinse and wipe the plums thoroughly then cut into bite-size pieces (for example, quarters) and discard the stones.
- Prepare plum crumble filling: To a large mixing bowl add the plums, lemon juice and zest, water, cornstarch, cinnamon and sugar. Stir until thoroughly combined. Place the mixture (including the juices) in your crumble dish and set aside.
- Make crumble topping: Place the crumble topping ingredients in a food processor and blend until the dry ingredients are no longer visible and the mixture becomes sticky.TIP: Using a food processor is quick and easy but you can mix the ingredients by hand instead if you prefer.
- Assemble and bake: Take handfuls of the mixture and crumble over the plums. Bake in the centre of the oven for about 35-40 minutes until lightly browned and the plums are soft (check with a fork).
- Cool: Remove from the oven and set aside for 10 minutes (or cool completely) before serving.
Notes
- If your plums are quite sweet you can use 1 tablespoon of sugar instead of 2.
- You can add a handful of chopped nuts to the crumble topping mixture for extra crunch.
- You can prepare the entire dish ahead, refrigerate overnight and bake the following morning.
- Serve warm or cold. Leftover vegan plum crumble can be refrigerated, covered, for up to 3 days. See post for serving suggestions.
- Freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 318kcal | Carbohydrates: 48g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 114mg | Potassium: 326mg | Fiber: 6g | Sugar: 24g | Vitamin A: 1080IU | Vitamin C: 12mg | Calcium: 46mg | Iron: 2mg