HEALTHY PLUM CRUMBLE PIE WITH OATS
Delicious and healthy plum crumble pie with oat crust. This delicious plum recipe is great for a healthy meal prep breakfast or as a sweet snack! The recipe is vegan, flourless and refined sugar-free.
Time 45m
Number Of Ingredients 8
Steps:
- If you haven't yet - soak the dates for 20-30 minutes while you're making the filling.
- Making the filling Wash, remove pits and chop the plums. In a pan add about 1 tsp coconut oil and sauté the plums, cover with a lid for 5-10 minutes and cook until soft. Turn off, let cool off.
- Making the crust While the plums are cooking grind the oats into flour and start making the crust in your food processor. Add all ingredients, including soaked and blended dates and process until you get a firm dough that is crumbly, but sticks together. Set 1/4 of the dough aside for the crumble on top.
- Assemble Line a small to medium baking tray (I recommend a springform pan) with parchment paper and start pressing the crust mixture spreading it evenly. I used my hands for this, but you can also use the bottom of a glass or any other tool you have. On top of the crust spread the plum filling. Then form the crumbles using the dough you set aside and put on top of the plum filling.
- Baking In the lower rack of the oven place the spring form and bake at 350 F/ 180 C. The pie is done when the crumble turns golden brown.
- Take out, let the plum crumble pie cool off, release from the springform pan and slice into 8 pieces.
- Enjoy like this or with a topping of your choice - whipped coconut cream or a little bit of naturally sweetened yogurt would go well!
PLUM PIE WITH CRUMB TOPPING
This beautiful plum pie is topped with a buttery crumble that goes perfectly with the sweet and tart filling. A perfect summer fruit pie!
Provided by Kara
Categories Dessert: Pies and Crisps
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- For filling: Wash plums, cut them into bite sized pieces, and place them in a large bowl.
- Add sugar, flour, salt, and cinnamon. Stir gently till plums are well coated. Spread into the unbaked pie shell.
- For topping: In a small bowl, combine sugar, flour, cinnamon, nutmeg, and butter. Use a pastry blender, fork, or your hands to mix the ingredients together till crumbly. Sprinkle evenly over the filling.
- Bake at 375 for about 50 minutes or until topping is golden brown and filling is bubbly.
Nutrition Facts : Calories 326 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 245 milligrams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
GLUTEN-FREE PLUM CRISP WITH PISTACHIO, OAT AND ALMOND MEAL TOPPING
This simple plum crisp recipe features honey-sweetened summer plums and a gluten-free oat and almond meal topping! Ginger and pistachios send it over the top (but feel free to substitute another nut for the pistachios).
Provided by Cookie and Kate
Categories Dessert
Time 1h15m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees Fahrenheit. In a 9 by 9-inch baking dish, mix together the sliced plums, honey, arrowroot or cornstarch and cinnamon.
- In a medium mixing bowl, stir together the oats, almond meal or flour, pistachios, brown sugar, ginger and salt. Mix in the melted butter and yogurt. Stir until the mixture is moistened throughout.
- Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down). Bake for 55 minutes, or until the filling is bubbling around the edges and the top is lightly golden. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream or plain yogurt, I insist.
Nutrition Facts : Calories 332 calories, Sugar 21.4 g, Sodium 112.2 mg, Fat 15.4 g, SaturatedFat 6 g, TransFat 0 g, Carbohydrate 41.1 g, Fiber 5.1 g, Protein 9.7 g, Cholesterol 26.3 mg
CRUMB TOPPING FOR PLUM CRUMB PIE
Use this crumb topping our our Plum Crumb Pie, and use leftover topping to make impromptu fruit crisps.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 3 cups
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Spread almonds on a baking pan. Bake until fragrant and golden, about 8 minutes. Set aside to cool.
- Place almonds and granulated sugar in the bowl of a food processor; process until finely ground. Transfer to the bowl of an electric mixer fitted with paddle attachment.
- Add flour, light-brown sugar, cinnamon, and salt; mix on low speed until combined. Add butter, and mix just until small clumps begin to form, about 1 1/2 minutes. Store in an airtight container, refrigerated, up to 1 week, or frozen, up to 1 month.
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