October 02, 2015

Plum & Fig Crumble Slice

A crumble dish and plated slice on a dark wooden background

Quickly before the season for figs and plums ends, I wanted to share the recipe for these no-fuss and very yummy crumble slices. I went on a bit of a crumble frenzy last month and made several variations of these, which definitely were a winner in our home! There is something a bit rustic about it, perfect for the early autumn days. It is also very customizable – the plums and figs can easily be exchanged for apples and pears or juicy berries, though the cooking time might change slightly depending on the fruits used.  If you’d rather opt for a vegan alternative, simply replace the butter by coconut oil. I hope you’ll enjoy making these and I wish you a very good weekend x

A crumble dish on a dark wooden background

A crumble dish on a dark wooden background

Plum & Fig Crumble Slice – serves 6 to 8
•Coconut oil
•150g whole rice flour
•80g quinoa flakes
•80g sunflower seeds
•50g whole cane sugar
•A pinch of salt
•90g butter, cut into small cubes
•4tbsp maple syrup
•6 figs, quartered
•10-12 plums, stoned and quartered
•1tbsp corn flour

1.Preheat the oven to 180°C. Grease a square/rectangular oven dish with coconut oil.
2.In a large bowl, mix the rice flour with the quinoa flakes, sunflower seeds, sugar and salt. Add the cubed butter and 2tbsp maple syrup and mix with the fingertips in order to obtain rough crumbs.
3.In a small bowl, mix the fruits with 2tbsp maple syrup and the corn flour.
4.Spread half of the dry mixture across the bottom of the dish, pressing it with the back of a spoon to flatten it. Cover it with the sliced fruits. Finally, add the rest of the crumbs, in order to cover the fruits.
5.Place in the oven and cook for about 40min, until the fruits are tender and cooked through. Cut into squares and serve warm or cold.

Barre de Crumble Prunes & Figues – pour 6 à 8
•Huile de coco
•150g de farine de riz complète
•80g de flocons de quinoa
•80g de graines de tournesol
•50g de sucre de canne complet
•Une pincée de sel
•90g de beurre, coupé en petits cubes
•4cs de sirop d’érable
•6 figues, coupées en quartiers
•10-12 prunes, dénoyautées et coupées en quartiers
•1cs de fécule de maïs

1.Préchauffer le four sur 180°C. Graisser un plat à four rectangulaire/carré avec l’huile de coco.
2.Dans un saladier, mélanger la farine de riz avec les flocons de quinoa, les graines de tournesol, le sucre et le sel. Ajouter le beurre et 2cs de sirop d’érable et frotter du bout des doigts pour obtenir des miettes grossières.
3.Dans un bol, mélanger les figues et les prunes avec 2cs de sirop d’érable et la fécule de maïs.
4.Parsemer la moitié du mélange sec dans le plat et appuyer avec le dos d’une cuillère pour l’aplatir. Parsemer les fruits. Enfin, terminer avec une autre couche des miettes, de façon à bien couvrir les fruits.
5.Mettre au four environ 40min, jusqu'à ce que les fruits soient tendres et cuits. Couper en barres et servir chaud ou froid.

A crumble dish and plated slice on a dark wooden background

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