Monday, August 24, 2015

Plum and Pluot Crumble Gluten Free

August 1, 2012 by Jean Layton

Share this:Share on Google+Share on FacebookPin on PinterestTweet about this on TwitterShare on YummlyPrint this pageEmail this to someone
GlutenFree Vegan Plum Pluot Crumble
GlutenFree Vegan Plum Pluot Crumble
I love crumbles, slumps, crunches and such.

Combining fruit at the peak of ripeness with a bit of oats and a touch of sweetness makes for a great breakfast.

Plum and Pluot Crumble.
This crumble was created as a dessert option for my CleanThrive- Elimination Diet group.

When you are avoiding all processed sugars, all processed grains- the options for dessert are a bit tricky.

I love how the coconut sugar enhances the flavor of the oats, with a nuance of caramel added in.

What is a pluot, you ask?
Simple, it is a cross between a plum and an apricot, with the best of both fruits reflected in its tart and tangy flavor and tender flesh.

They are abundant in late summer, fresh from the trees of California.

Like all stone fruits, they are bet within a day or so off of the tree, when a light squeeze meets minimal resistance.

The crumble topping is wonderful on all sorts of fruits like pear and apple. So if you can’t get your hands on plums or pluots, feel free to mix it up under the crumb.

Plum and Pluot Crumble- Clean Thrive!


Prep time
10 mins
Cook time
18 mins
Total time
28 mins

This is the recipe for 4 individual crunches, after all, who doesn't love one all their own. Feel free to make in a larger pan for a scoopable Crunch.
Author: Jean Layton-GFDoctor
Recipe type: Gluten Free, vegan
Serves: 4
⅓ cup Coconut Oil
1⅓ cup Gluten-Free Rolled Oats
¼ cup Coconut Sugar or Honey
½ teaspoon cinnamon
pinch of ground nutmeg
1 teaspoon tapioca flour
1 teaspoon coconut sugar
4 plums
4 pluots or an additional 4 plums
Preheat the oven to 350 degrees
Melt the coconut oil over low heat.
Stir together the oil, oats, sugar and spices.
Stir together the tapioca flour and additional sugar.
Slice the fruit into 4 individual ceramic or glass bowls.
Sprinkle with the tapioca flour mixture
Top each with one fourth of the crunch mixture.
Bake for 15-18 minutes till the oats are browned and the fruit bubbling.

No comments:

Post a Comment

Popular Posts