Plum Crumble
CarrotsKitchen,  Recipes

Oat & Buckwheat Plum Crumble

Why Gluten-free Crumble?

Using oats & buckwheat flour for my gluten-free crumble was an easy choice – first, oats are often used in “normal” crumble & second, buckwheat has a lovely nutty flavour. Long story short, my Oat & Buckwheat Plum Crumble was born. But why Crumble? Well, aside from having lived in the UK, where I ate it many many times, it’s easy to prepare ahead of time, it’s delicious even cold (great as a quick breakfast the next morning) & it’s simply delicious. There aren’t many things I enjoy as much as a good crumble. The soft, gooey & warm filling with the crunchy, yet buttery topping… it’s simply amazing. 

Plum Crumble

I, personally, am a big fan of plums, but you could use any combination of fruit really… A classic is apple crumble. Just make sure to either sauté the apple pieces in a saucepan before or cut them small enough to fully bake in the oven. You can mix apple & pear, apple & blueberries, make a berry crumble with loads of different berries – really, use your favourites. 

Oat & Buckwheat Plum Crumble

easy, gluten-free & vegan crumble - the perfect dessert for any kind of dinner
Prep Time15 mins
Cook Time30 mins
Total Time45 mins

Ingredients

Crumble Filling

  • 1 kg plums
  • 1 tbsp cinnamon
  • 1-2 tbsp brown sugar / coconut sugar or whatever sweetener you like

Crumble Topping

  • 100 g butter / organic vegan margarine
  • 200 g gluten-free oats quick or instant oats (they should be small)*
  • 100 g buckwheat flour or any other gf flour**
  • 50 g sugar
  • 1 tsp nutmeg
  • 2 tsp cinnamon
  • 2-3 tbsp almond slices

Instructions

  • First, pre-heat the oven to 180 degrees. Next, cut the plums into small pieces. Add them to a bowl, together with the cinnamon & sugar. Mix & fill into a casserole dish & set aside.
  • Finally, place the butter (it shouldn't come straight from the fridge, yet not too warm either), oats, buckwheat flower, spieces & sugar in the bowl & mix well until it starts to crumble. I find, it works best, simply using my hands. If you think it's still to wet, simly add a little more buckwheat flour or some more oats. If it's too dry, add a tablespoon of butter.
  • Add the crumble to the casserole, top with some fine almond slices & place it in the middle part of your oven. Cook roughly 20-30 minutes, until the crumble becomes a little brown.
  • Once finished baking, top with some puffed quinoa or millet if you like. Serve with vegan whipped cream (such as coconut cream) or some custard. I can also recomment vanilla or cinnamon ice cream.

Notes

* I like using half millet flakes & half oats. Gives them a lovely taste & millet flakes tend to be smaller, which makes a finer crumble. 
** You can use almost any gluten-free flour. Only corn flour & coconut flour will be difficult, as they need way more moisture than other flours, so you would need to adjust the butter amount accordingly. 
Plum Crumble

I do hope you’ll love this recipe as much as I do. If you do try my gluten-free oat & buckwheat plum crumble, let me know in the comments below or send me an email here. For more recipes click here. 

Happy Baking & Cooking. Until next week.

Love, 

Carolin 💕

2 Comments

Leave a Reply

%d bloggers like this: