Not sure I've ever had prune crumble before in my life. Have you? I'm also not sure why it's not a thing, because truthfully it's so darn delicious.
This prune crumble combines a sweet and slightly tart prune filling with a chewy and slightly nutty crumb. Serve it with a bit of ice cream or enjoy it on its own -- it's wonderfully homey either way.
It's definitely not your typical crumble. Sort of a crumb square, meets crumble, meets streussel topped muffin. It's got a bit of all these things going and more.
It was a rather spontaneous creation on my part amidst moving houses, but it worked out so well I've been asked to make it again and again. I normally do try to refine recipes more before sharing, but I feel like this one, not being a show-stopper but more of a homey type of treat, is good to go in all its current glory :) - pre-mixed gluten-free baking mix, vegan butter, and all...
If I had to improve it in any way, I'd make it in a different baking dish. In the photos you see it as it was made in a 6" springform pan (because that's what I had access to amidst packing). It works, but it's best made in a baking dish like a bread loaf tin or a 4-ish cup volume oven-safe container.
Maybe even a pie plate (though might be a bit more challenging to spread the filling nice and thin as a pie plate is so wide). It's not a fussy recipe, so go with whatever works and is closest to 4-5 cups in volume.
In a pinch though, it can be made in a 6" springform pan -- I just transferred it to a round oven safe container afterwards and served from there (it's easier to scoop out of a dish with sides).
P.S. If you love prune desserts, you might enjoy this prune cookies recipe as well.Print
This prune crumble features a delicious combination of sweet and slightly tart prune filling and a chewy and slightly nutty crumble.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6-8 servings
- Category: Pies & Tarts
- Method: Baked
- Cuisine: Vegan
- Diet: Gluten Free
- 1 cup prunes, soaked in warm water for 15 mins
- 1 cup water
3 tablespoon maple syrup
- 1 tablespoon vegan butter
1/16 teaspoon salt
- 1 cup almond flour
- 2 tbsp maple syrup
- 1 tbsp vegan butter
For Serving (Optional)
- vegan vanilla ice cream
1. Process all prune filling ingredients in a mini food processor to combine into a uniform jammy paste consistency. Set aside.
2. Pre-heat the oven to 350F. Grease a small baking pan that holds about 4 cups in volume (I used a 6" springform pan here, but a baking dish, such as a standard loaf tin or an oven safe tupperware container, etc. would work great here. Just keep in mind the shape and height of the crumble layers will vary depending on the shape of the dish). Set aside.
3. Stir together all crumble base ingredients in a medium size mixing bowl. Transfer ⅔ of this mixture into the prepared baking pan and press down lightly into an even layer. Carefully spoon and spread the prune mixture on top. Then spread the remaining ⅓ of the base mixture on tip and press down lightly to smooth it out.
4. Stir the crumble topping together in a mixing bowl to combine. Spread it over the top of the crumble, pressing it down very lightly.
5. Bake in a pre-heated oven for approximately 35 minutes until the top looks nice and golden. Remove from oven and cool completely on a wire rack. When ready to enjoy, spoon some onto a plate and serve with some vanilla ice cream.
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