Make the most of plum season with this Plum Crumble with Vanilla Cashew Cream
- The Honest Project
- Aug 17, 2016
- 2 min read
It's plum season and this weekend we had a massive bowl of plums hanging around the kitchen looking to be eaten quick smart. I'm not a big fan of jam, so crumble was the next obvious choice. This crumble is so easy to make and tastes pretty yummy. I made a vanilla cashew cream to serve with the crumble, but you could also serve regular cream or even ice cream.
I love the crumble part of this dish so much. I wanted to make the crumble a little sticky and caramel like so I made a quick caramel sauce to mix through the ground almonds and oats. By gently heating honey, almond butter and coconut oil in a saucepan over a low heat, you get a beautiful honey caramel sauce. Add a generous pinch of sea salt to give it that salted caramel flavour and then mix the caramel through the oats and ground almonds for a caramel crumble topping. If you like, make extra caramel and keep some of it aside to pour over the finished crumble just before eating.
Serves 6.
Ingredients
For the filling:
800g plums
2 tbsp honey
1 tsp vanilla extract
3 sprigs of thyme
For the crumble:
1 cup almonds
1 1/2 cups oats
5 tbsp honey
5 tbsp almond butter
5 tbsp coconut oil
Pinch sea salt
For the vanilla cashew cream:
1 cup cashew nuts, soaked in water for four hours
1/4 cup water
1 tbsp maple syrup
1 tsp vanilla extract
Method:
Preheat the oven to 190C/gas 5. De-stone the plums and cut them in half. Place in a large saucepan and add the honey and vanilla extract. Add just enough boiling water to cover the base of the saucepan, not more than ½ cm in depth and three sprigs of thyme. Cover and cook on a low heat for 10-15 minutes until the apples are tender. Once cooked, remove from the heat and remove and discard the thyme sprigs.
To make the crumble element, blend the almonds into ground almonds and add the ground almonds and oats to a large bowl. In a small saucepan, heat the almond butter, honey and coconut oil over a low heat until melted. Remove from the heat and add a pinch of sea salt and whisk well. Add to the almond and oat mixture and mix well.
Spoon the plum mixture into a medium size oven proof dish and spoon the crumble on top. Place in the oven for 25 minutes until the top of the crumble is golden and crunchy. Remove from the oven.
To make the cashew cream, drain and rinse the cashew nuts. Add to a blender along with the remaining ingredients and blend well.
To serve, spoon the crumble into six bowls and top with the vanilla cashew cream.
