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Plum and Apple Crumble


  • 260g plums, pitted and halved
  • 60g oats (gluten-free if required)
  • 3/4 tsp ground ginger or ground cinnamon
  • 1 tbsp whole chia seeds
  • 35g melted cacao butter buttons or coconut oil or butter if preferred
  • Optional: If you wish to use protein powder in this recipe, use 10g less oats & add 10g or protein powder instead. Soya, Pea & Organic Whey protein varieties work well


  • 1 large apple, peeled and cut into chunks
  • Pinch of salt
  • 2 tbsp ground flaxseed
  • 2 tbsp sunflower seeds
  • 2 tbsp of honey or vegan substitute, (like agave). If you have a sweeter tooth, use 3 tbsp

Mmm …fruit crumble. Who can resist hot tart fruit with a crunchy oat topping, perhaps served with a dollop of cream or custard? To me it is represents comfort food at it’s best, especially as the temperature drops. A warm hug in a bowl!

I have tinkered with the traditional crumble recipe to make it more healthy. There is no refined sugar in this recipe and the topping contains ground flaxseed, chia and sunflower seeds to provide a nutty crunch. The topping can be made gluten-free using gluten-free oats and for those wanting to keep to a plant-based diet, I have substituted dairy butter for cacao butter or coconut oil.

I have chosen plum and apple crumble to celebrate the fruits in season at the time of writing, but this topping works well with all kinds of fruit combinations (I  also love rhubarb and ginger, blackberry and apple or gooseberry crumble). I like to serve mine with cream (dairy-free coconut cream if preferred).


  1. Preheat oven to 200ºC
  2. Place the pitted & halved plums and apple chunks into a small pie dish (I use one measuring 7″ X 5″ and 2.5″ deep).
  3. Place the oats in a blender or food processor. Whizz briefly to form oat flour. Pour into a large bowl. If using protein powder, add to the oat flour. Mix together.
  4. Add a pinch of salt and the ground ginger or cinnamon, ground flaxseed, chia seeds and sunflower seeds. Combine.
  5. To this oat mix, add the melted cacao butter, or with your fingertips, rub in the coconut oil or butter. Add the honey or vegan substitute. The oaty mix will be quite tacky and will form little clusters which will crunch up nicely. Scatter over the fruit, without pressing down.
  6. Pop in the oven and bake for 25-30 mins until the top is golden brown.
  7. I like to serve mine with cream (dairy-free coconut cream if preferred).