Warm plum balsamic crumble with golden oat topping and melting vanilla ice cream in a rustic baking dish

Plum Balsamic Crumble

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.

 

N U T R I T I O N A L  I N F O :

Estimated per serving: 360 calories • 4g protein • 42g carbs • 20g fat • 150mg sodium

Estimated values may vary based on plum sweetness, oat mixture, and ingredient brands.

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