Balsamic Plum Crumble with Vanilla Bean Ice Cream
Balsamic and plum make a perfect pair, a sweet-tart flavour & colours of romance. What better way to enjoy it than in a scrumptious crumble paired with a creamy vanilla bean ice cream. Dark, juicy plums are ideal of a dessert, and this one is super simple. Plums roasted in balsamic vinegar and maple syrup topped with oat & almond crumble.
Prep Time15 minutes
Cooking Time15 minutes
For the Plum Base:
- 5-6 plums
- 60ml (1/4 cup) balsamic vinegar
- 45ml (3 Tbsp) red wine
- 125ml (1/2 cup) maple syrup or honey
- 5ml (1 tsp) cinnamon
- 30ml (1 Tbsp) almond flour
- 30ml (2 Tbsp) chia seeds
- Pinch of salt
For the Oat Crumble:
- 125ml (1/2 cup) oats
- 125ml (1/2 cup) almond flour
- 45ml (3 Tbsp) maple syrup or honey
- 45ml (3 Tbsp) butter
- 125ml (1/2 cup) mixed nuts, chopped
- Vanilla bean ice cream
- Pre-heat the oven to 160°C.
- Halve the plums and remove the pips. Place the plums, balsamic vinegar, red wine and maple syrup in a small saucepan and cook on a low heat for about 10-15 minutes. The sauce should be slightly reduced and the plums cooked down.
- Once cooked, turn off the heat and mix through the cinnamon, almond flour and chia seeds, then add a pinch of salt.
- Place the plum mixture into a baking dish of your choice and allow to cool slightly.
- Now for the oat crumble: combine all ingredients and mix through.
- Scatter the crumble topping over the plum base – it can be a thick layer – you will thank us later! Bake for about 10-12 minutes or until bubbling and golden on top.
- Serve with your favourite vanilla ice cream.
Do I have to use Plums?
No, you don’t, plums make a beautiful, deep purple colour and have a delicious tartness, but you can replace the plums with any other stone fruit like peaches, nectarines or apricots.
Is this Plum Crumble Gluten-Free?
Yes, it is. Just be sure to grab some Food Lover’s You First Gluten-Free oats for the crumble.
Is this Plum Crumble Recipe Vegan?
No, it uses butter but you can easily make this vegan. Simple be sure to use maple syrup instead of honey, and vegan-friendly margarine to substitute the butter.