Succulent tart tangy plums layered between crisp golden buckwheat oat crust topped with lemon zest; Plum Crumble.
Pucker your lips and dive into something sweet and lush.
This dish will burst your belief that vegan food can’t be simple to put together.
Make this:
- When you’re laden with plums freshly foraged from your local park or country walk
- When you need a quick pick me up that’ll get you gearing up to tie up loose ends at work
- When the kids are running round in a frenzy, all flustered. And, nothing but an easy dish that’ll enjoy making and eating will do. And, perhaps, will give you a little respite
I was inspired to make Plum Crumble when I’d been foraging in some marshes. It was a long summer’s day and I had been on my bike cycling. Fortunately, my basket was empty as I scooped to find these lush plums dropping from the trees. And, what is great is freshly harvested plums, make a humble crumble that feels really invigorating.
Equally, you can find Plums in hedgerows, wood borders and scrub places. And, you will find foraged ones will vary in colour from the dark purple skin to green and yellow. Luckily plums are native to the United Kingdom; introduced by Europe and the Middle East eons ago.
This Crumble is vegan and gluten-free.
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- Base
- 500g plum
- 150g raw unrefined cane sugar
- ½ lemon, juice
- Topping
- 100g buckwheat groats
- 100g oats
- 30g coconut oil
- 25g raw unrefined cane sugar
- Garnishing
- ½ lemon, zest
Instructions
- Preheat the oven to gas mark 180 degrees Celsius or if convection oven to 160 degrees Celsius.
- Destone the plums and place in large bowl with the lemon juice and sugar. Place half of the plums on the base of a baking dish.
- In a large mixing bowl, mix together the buckwheat, oats, and sugar. Add the coconut oil. Using your fingers gently mix the ingredients until the oil has melted in.
- Place half of the gluten-free topping over the plum. Add the remaining plum and then add the rest of the topping. Bake in the oven for about 20 minutes.
- Garnish with lemon zest before serving.
- Serve hot with or without custard or leave to cool and tuck in with some ice-cream.
