Plum crumble with natural sweetness from date puree
- Lactose-free - without table sugar
Preparation time: 60 minutes - Difficulty level: medium
Ingredients for 4 portions:
- 400 g pitted plums
- date purée
- 60 g rolled oats
- 180 g spelt flour type 630
- 2 tbsp coconut flakes
- 80 g cold butter in flakes
- 1 tsp Ceylon cinnamon
- 1/2 pod vanilla pod
- 1 pinch of salt
- some cardamom, freshly ground without capsule
- 400 g pitted plums
- date purée
- 60 g rolled oats
- 180 g spelt flour type 630
- 2 tbsp coconut flakes
- 80 g cold butter in flakes
- 1 tsp Ceylon cinnamon
- 1/2 pod vanilla pod
- 1 pinch of salt
- some cardamom, freshly ground without capsule
Preheat the oven to 180 degrees fan. Grease a small baking dish with coconut oil.
Wash, pit and halve the plums, then place in the greased baking dish, mix with date puree and 1/2 tsp cinnamon and leave to soak briefly.
In the meantime, prepare a crumbly crumble mixture with the remaining ingredients, either in a food processor or by hand.
Spread your crumble mixture evenly over the plums and bake the crumble in the middle of the oven for approx. 35-40 minutes until golden brown.
Serving tip:
Whether for an autumnal breakfast, for dessert or whenever you feel like it, plum crumble is a dream - preferably straight from the oven. Serve with yogurt, cream, vanilla sauce or ice cream.
