Sweet, tart and no oven needed for this beautiful No Bake Blueberry Plum Crumble.
Hello “This Silly Girl’s Kitchen” readers, it’s me Celeste from The Whole Serving, back with a quick and simple no-bake crumble recipe.
Can you believe summer is almost over, at least according to the calendar. I for one am looking forward to the cooler temps that are coming in the Fall, but until then I’m enjoying the last of the summer fruits, and this no-bake recipe is just what’s needed to help keep your cool while the thermometer still say it’s summer.
Plums have been a staple in my house lately, plump, juicy and sweet. But sometimes they ripen faster than I can eat them, so when this happens I make smoothies, freeze or cook them. For this recipe I paired ripe plums with ripe blueberries. Together they’re delicious and can be used as a fruit topping over cereal, toast, pancakes, yogurt or ice cream.
I made this blueberry sauce a few days before I got the idea to add it to the plum sauce and I used it over ice cream. So, so delicious.
I decided to do something a bit different this go round. I made this date, almond and oat crumble, which I eat alone or over a big bowl of fruit and non-dairy yogurt. Warning, it’s hard to not eat a bowl full off this stuff.
Crumbled over some blueberry plum sauce it makes a perfect no-bake breakfast, dessert or topping over whatever you choose.
I like to have mine over non-dairy yogurt.
Or just enjoy with a dollop of whipped coconut cream. However you choose to enjoy it this stuff is deliciously good and a great way to enjoy some end of season fruits.
- 3 cups fresh cups of blueberries (you can use frozen)
- juice and zest from one medium lemon
- ¼ cup maple syrup
- 1 cup filtered water
- 8 to 10 plums sliced, skin on
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 tablespoons maple syrup
- pinch of sea salt
- ⅔ to 1 cup filtered water
- 1 teaspoon vanilla extract
- 1 cup sliced almonds
- dash of sea salt
- 1 cup pitted soft Medjool dates
- 1 teaspoon vanilla extract
- 1 cup oats
- Place blueberries, lemon juice, zest, maple syrup and water in a medium saucepan over medium high heat, simmer until sauce thickens, stirring occasionally.
- In a large skillet over medium high heat, place the sliced plums, sprinkle the cinnamon and nutmeg over the plums, add in the maple syrup and ½ cup of water. Allow to simmer, stirring occasionally adding in more of the water as needed to prevent the plums from sticking.
- When plums have formed a sauce and starts to thicken add in the blueberry sauce and vanilla, reduce to a low simmer and allow to cook an additional 5 to 7 minutes.
- While the sauce is simmering, place almonds and sea salt in bowl of food processor, pulse into course pieces.
- Add in the dates and vanilla and pulse until combined.
- Add the oats to the mixture and pulse until coarse crumbs are formed.
- Transfer sauce to a serving dish and sprinkle crumble over sauce using your fingers.
- Serve, have Fun and Enjoy!!!