Martha's Plum Crumble is a great summer picnic recipe and a great winter comfort recipe. It's also loaded with butter and heavy cream and served with ice cream or whipped cream. You can see why I love it right!?!?
Last week I was at the produce market and happened upon a haul of plums for $.99! My brain immediately started lusting after Plum Crumble and I raced home to my binders to create a dairy free version of this outstanding recipe.
MILK FREE PLUM CRUMBLE
Makes 1; 9 inch crumble
- 1 1/4 cups sugar divided (plus additional sanding sugar for sprinkling on top)
- 1/4 tsp salt
- 1 1/4 cups flour
- 1/2 cup vegan buttery spread, non hydrogenated shortening or coconut oil
- 3/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp baking powder
- 2 large eggs
- 1/2 cup coconut or almond milk
- 1/2 tsp vanilla extract
- 5-6 plums, pitted and cut into eighths
Preheat oven to 375 degrees F. Whisk together 1 cup of sugar, salt, and the flour. Using a pastry blender cut in the buttery spread until the mixture resembles coarse meal. Divide the mixture in half and separate into two bowls. Set aside half. In one bowl add the cinnamon, nutmeg, baking powder and 1 egg; mix until well blended and press into the bottom of a 9 inch shallow baking dish. Bake 15 minutes or until firm and golden brown.
While the crust is baking, in a small bowl, whisk together the remaining 1/4 cup of sugar, the remaining egg, the coconut/almond milk, and the almond and vanilla extracts and set aside.
Remove the crust from the oven, top with the plum slices and pour the cream mixture over the plums. Sprinkle the reserved half of the butter/flour mixture over top and sprinkle the sanding sugar over the top. Bake until the topping is golden brown, about 30-40 minutes.
Can be served with dairy free ice cream or coconut whipped "cream." Devour and enjoy!
I truly feel this adaptation does the original Plum Crumble justice! I hope you'll enjoy this recipe in your own collection for years to come!
Peace,
Laura
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