Healthy Fruit Crumble Recipe | Low Sugar Dessert for Summer & Fall

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while margarine is often less expensive.

mixed berries

🥗Healthier: fresh strawberries

💰Cheaper: canned fruit

Fresh strawberries provide a healthier option, while canned fruit can be more cost-effective.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is often cheaper.

almonds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds are a nutritious alternative, while sunflower seeds are often less expensive.

To make the Cashew Cream, soak the cashews in hot water for at least 15 minutes or up to 2 hours.

Preheat the oven to 350°F and place four standard baking ramekins on a rimmed baking sheet.

In a mixing bowl, combine the rolled oats, almond flour, oat flour, ground flax, cinnamon, cloves, and walnuts and pecans. Mix well.

In a small bowl, combine the water, date syrup, and vanilla extract. Whisk until frothy.

Pour the wet ingredients into the dry ingredients and stir well until thoroughly combined.

Transfer about ½ cup of diced plums to a small blender. Add the maple syrup and water, then blend until juiced. Add the arrowroot and blend until smooth.

Divide the remaining diced plums among the four baking ramekins. Divide the plum juice mixture equally among the ramekins and stir the plums in the juice.

Fluff the topping mixture and divide it evenly among the ramekins, placing it gently on top of the plums.

Bake for 30 minutes, or until golden on top and the filling is bubbling.

While the Crumble bakes, blend the Cashew Cream ingredients until smooth and transfer to an airtight container to store in the fridge.

Allow the Plum Crumble to cool until safe to eat. Top each dish with a dollop of Sweet Vanilla Cashew Cream and a dash of cinnamon or pumpkin spice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens