Black Peppered Plum and Almond Crumble

March 4, 2015

Black Peppered Plum and Almond Crumble - Homespun Capers
It really is Autumn here in Melbourne. Like clockwork, it cooled down over the weekend for our first day of March. Not that Melbourne weather is usually able to be relied upon to work entirely with the seasons, it’s worked well this time for this recipe at least! Baked fruit desserts not really what one would want to make in the middle of Summer, but, like my eggplant salad I made last week, this is that perfect time of year to make roasted and baked recipes with the last of your Summer produce.

This plum crumble, spiked with black pepper and topped with a delicious gluten free crumble laced with almonds, is what early Autumn cooking is all about! Toasty, warming, and a delicious dessert to have on the now cooler evenings. The black pepper in this recipe gives this tart and sweet dessert a warm, spicy kick. That said, you can omit it without much destruction, but I really recommend giving it a go! You’ll find that baking pepper takes a bit of the heat and bite out of it and what’s left is a light aromatic spicy note to your plums, more reminiscent of gingerbread.

The crumble topping leaves out the traditional oats and is instead made with puffed quinoa and flaked and slivered almonds (I use both for textural interest). The puffed quinoa can be substituted with a paleo-friendly puffed seed such as amaranth, or a more easily found puffed gluten free cereal. Alternatively, for a more oat-like crumble, replace with equal amounts of quinoa flakes.

Black Peppered Plum and Almond Crumble - Homespun Capers


Black Peppered Plum and Almond Crumble - Homespun Capers Black Peppered Plum and Almond Crumble - Homespun Capers Black Peppered Plum and Almond Crumble - Homespun Capers Black Peppered Plum and Almond Crumble - Homespun Capers Black Peppered Plum and Almond Crumble - Homespun Capers Black Peppered Plum and Almond Crumble - Homespun Capers

Black Peppered Plum and Almond Crumble

  • Servings: 6
  • Time: 45min
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The black pepper in this recipe gives this tart and sweet dessert a warm, spicy kick, but can be omitted. The puffed quinoa can be substituted with a paleo-friendly puffed seed such as amaranth, or a more easily found puffed gluten free cereal. Alternatively, for a more oat-like crumble, replace with equal amounts of quinoa flakes. I use coconut sugar in this crumble, but it would work just as well with panela, honey or maple syrup. The filling is quite tart, which is how I like it, but if you are concerned, feel free to leave out the lemon juice. Serving with something sweet will also help to counteract the tartness. To melt coconut oil to liquid, stand the jar in a bowl of boiling water for 5 minutes.

Serves 6.

Black Peppered Plum and Almond Crumble

850g | 12-14 plums, quartered and destoned
1/4-1/2 tsp freshly ground black pepper (+ more to taste)
1 tsp coconut or panela sugar (rapadura, or honey/maple syrup)
1 tsp lemon juice
1 tbls orange juice
1 tsp orange zest (optional)

60g | 3/4 cup flaked or slivered almonds (or mix of both)
35g | 1 cuppuffed quinoa (or flakes, other puffed gluten free grain or seed)
2 tbls sesame seeds
2 tbls coconut or panela sugar (rapadura, or honey/maple syrup)
1/4 tsp sea salt flakes
1/4 cup coconut oil, melted

Set your oven to 180C.

Arrange your plums in a 23cm pie dish, sprinkle with pepper and sugar, and pour over the lemon and orange juice. Roast in your oven, covered with foil or a plate, for 30 min.

In a medium bowl, add the almonds, puffed quinoa, sesame seeds, sugar, and salt. Add the coconut oil and mix with a spoon till evenly covered.

Remove the dish from the oven and remove cover (be careful of hot steam). Pour over and evenly distribute the crumble mix, lightly patting down but being careful not to touch the hot dish or fruit. Return to your oven for another 10-15 min, checking intermittently in case the crumble browns too quickly. Rotate the crumble halfway for even browning if needed.

Cool for at least 10 min before serving, it can be eaten cold or hot. Serve with your favourite dairy free icecream, cream or yoghurt (the latter making it totally acceptable for breakfast!).

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3 Comments

  • Reply aspoonfulofnature March 4, 2015 at 9:17 am

    omg this looks super delicious :)

    https://aspoonfulofnature.wordpress.com/

  • Reply Arielle July 23, 2015 at 12:01 pm

    I love your blog, your posts are beautiful! I just followed you, it would be great if we can support each other :) I am so glad I got to discover you <3

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