cooking with nothing

Hypoallergenic blackberry and plum crumble

Here’s this week’s seasonal recipe using blackberries and local plums. I used avocado - yes, that’s right - instead of butter in the crumble topping and there’s no refined sugar, just a bit of honey to offset the tartness of the fruit.

Serves 4-6

• 150g x blackberries
• 8-10 x plums, depending on size
• 1 cup x rolled oats, plus a bit extra
• 1/4 cup x sunflower seeds
• 2 tsp x cinnamon
• 1 tsp x ground ginger
• 1/2 x avocado
• 2 TBSP x olive oil
• 1 tsp x fresh lemon juice
• about 2 TBSP x unpasteurized honey (or maple syrup/brown rice syrup for vegans)
• 2 TBSP x grated coconut (optional)

Pre-heat the oven to 160C. De-stone the plums and cut into quarters. Arrange the fruit in the bottom of a medium-sized baking dish. Drizzle with 1 TBSP of the honey then sprinkle over a fine layer of rolled oats.

In a bowl, pour the olive oil and lemon juice over the avocado and whisk together. Add 1 cup of rolled oats, plus the spices, seeds and remaining honey. Mix until the oats are well covered. Spread a think layer evenly over the fruit, then sprinkle the coconut on top and pop in the oven to bake. It’s ready when the top is golden brown and the fruit is bubbling away at the edges (about 30-40 minutes). Leave to cool slightly, then serve.

1. housefed liked this
2. cookingwithnothing posted this