Plum Balsamic Crumble
Let's get baking! Roll up your sleeves for this dessert where plums meet their perfect match in a tangy Umeboshi Plum Balsamic glaze, sweetened with maple syrup and a dash of cinnamon. Topped with a buttery oat and nut crumble, this treat bakes up into a bubbly, golden delight that’s begging for a scoop of vanilla ice cream. It’s the ultimate harmony of sweet, tart, and crunch!
I N G R E D I E N T S :
For the Plum Base:
For the Oat Crumble:
- 1/2 cup oats
- 1/2 cup almond flour
- 3 Tbsp maple syrup or honey
- 3 Tbsp butter
- 1/2 cup mixed nuts, chopped
I N S T R U C T I O N S :
- Pre-heat the oven to 325°F.
- Halve the plums and remove the pips. Place the plums, Umeboshi Plum Balsamic, red wine and maple syrup in a small saucepan and cook on a low heat for about 10-15 minutes. The sauce should be slightly reduced and the plums cooked down.
- Once cooked, turn off the heat and mix through the cinnamon, almond flour and chia seeds, then add a pinch of salt.
- Place the plum mixture into a baking dish of your choice and allow to cool slightly.
- Combine all ingredients and mix through.
- Scatter the crumble topping over the plum base - it will be a thick layer. Bake for about 10-12 minutes or until bubbling and golden on top.
- Serve with your favorite vanilla ice cream.
