This recipe came to me as I was trying to use up a few apples and plums sitting in the fruit bowl – and on one eating them. The apples were a little sour, they were not the sweetest at all but in this recipe it worked out well as the little sourness of the apples went hand in hand with the sugar and the maple syrup.
Of course as with most crumbles apples and plums are the best, but you can throw in other fresh fruit with hard skin too, like pears. Or the mixture of them, depending on what you have at home.
I used oats instead of plain flour, a little more nutritious and crunchier too. As it’s a vegan recipe, there is no butter added, but the maple syrup doubles up as binding agent as well. So all in all, there’s not much needed for this recipe, quite simple, yet delicious and warm, perfect autumn and winter treat. (And helps using up going old fruit!)
A vegan twist and using 2 different fruits, also adding Scottish oats.
- 5-6 plums stone removed and chopped
- 6-7 small apples cored and chopped
- 50 g brown sugar
- 1/2 tsp salt
- 130 g oats
- 4 tsp maple syrup
Wash and chop the fruits.
Preheat oven to 180 Celsius.
Mix the pieces of fruits with the sugar. You can add a splash of orange or lemon juice too, but that's optional.
Mix the oats with the maple syrup.
Grease the bottom of a roasting dish with a little olive oil and evenly spread the fruit mixture. Then, evenly spread the oat mixture on the top.
Place it in the oven and bake it for 35 minutes or until the fruit is soft and the oats turned golden.
Serve it immediately, add some ice cream on the side if you wish.