I do love a good crumble! If made properly it doesn't have to be a calorific disaster. This recipe takes advantage of seasonal figs and plums and pairs them with a vegan oat and coconut oil crumble that is divine. And this dish is full of fibre, antioxidants, vitamins and minerals. No guilt!
Fig and Plum Crumble
(serves 4)
3 large / 4 medium figs, stemmed and cut into quarters
450g / 1 lb red plums
1 Tbls coconut sugar
1/2 tsp cinnamon
1 tsp cornflour or arrowroot
100g / 1/2c jumbo oats
100g / 1/2c ground oats or oat flour
3 Tbls melted coconut oil
50ml / 1/4c maple syrup
1 tsp vanilla powder
1/4c chopped hazelnuts (optional)
coconut yogurt or ice cream to serve (optional)
In a large bowl mix together plums, figs, coconut sugar and cinnamon. Cover and let macerate for an hour or so.
Preheat oven to 350f/175c. Grease a baking dish with coconut oil. When fruit is ready whisk cornflour / arrowroot through the juices and stir fruit round. Pour into baking dish and bake 20-25 minutes until fruit is bubbling.
To make crumble topping add oats, ground oats, coconut oil, maple syrup and vanilla powder (and chopped nuts if using) and mix thoroughly. Spread an even layer on top of fruit. Bake 20 minutes or so or until topping starts to brown. Let cool 10 minutes, then serve with a dollop of coconut yogurt or ice cream. Yummy!
