Prune Crumble

Vegan Gluten Free Prune Crumble

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This prune crumble features a delicious combination of sweet and slightly tart prune filling and a chewy and slightly nutty crumble.


Prune Filling

  • 1 cup prunes, soaked in warm water for 15 mins
  • 1 cup water
    3 tbsp maple syrup
  • 1 tbsp vegan butter
    1/16 tsp salt

Crumble Base

  • 1 cup Bob's Red Mill All Purpose Baking Flour
  • 1/2 cup almond flour
  • 8 tbsp maple syrup
  • 1/8 tsp salt

Crumble Topping

  • 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 2/3 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 1/3 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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