Paleo Plum Crumble with Maple-Ginger Coconut Cream
This recipe is Paleo, dairy-free, gluten-free, soy-free, vegan and made without refined sugar. This is not, however, a low-calorie or low-fat recipe. NOTE: I didn't think of this until after I made and photographed the recipe but orange zest added into the crumble topping and the coconut cream would have been a great complement. You could even add some zest as a topping. Next time...
Ingredients
- Filling:
- 4 fresh plums sliced
- 1/4 cup pure maple syrup
- 1 teaspoon almond extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon coarse salt
- Crumble Topping:
- 3/4 cup almonds
- 1/4 cup shredded unsweetened coconut
- 2 tablespoons pure maple syrup
- 2 tablespoons coconut oil
- 1/4 teaspoon coarse salt
- 1/4 teaspoon almond extract
- Coconut Cream:
- 1 can chilled full-fat coconut milk
- 2 tablespoons pure maple syrup
- 1-2 teaspoons ground ginger add a second teaspoon if you want an extra kick of ginger
Instructions
- Filling:
- Add all the filling ingredients to a medium pot set over medium-high heat. Bring to a boil and then lower the heat to medium low and allow the ingredients to simmer, stirring occasionally, for 10 minutes or until the plums are tender.
- Crumble Topping:
- Add the almonds and coconut to the food process and pulse 10 times or until the almonds are broken up into little pieces. Add the maple syrup, salt and almond extract and pulse another 5 times until a sticky, crumbly mixture is formed.
- Coconut Cream:
- Add the coconut cream ingredients to a medium bowl. Use an electric mixer to whip the coconut cream and other ingredients for 5-7 minutes or until stiff peaks form. Keep cold until ready to use.
- To Assemble:
- Heat the oven to 350 degrees F. Divide the cooked plums among four ramekins. Top each ramekin with the almond and coconut mixture. Cook for 15-18 minutes or until the almond mixture is toasty and brown. Serve the crumbles with coconut cream.