Dairy Free Plum, Blackberry and Blueberry Crumble

Allergy Information; Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian

Ingredients

• 4 plums
• 200g blackberries
• 2oog blueberries
• 1 tsp. cinnamon powder
• 3 tbsp. Coconut Sugar
• 240g gluten free oats
• 5 tbsp. almond flour
• A pinch of Himalayan Salt
• Seeds from 1 vanilla pod
• 5 tbsp. Lucy Bee Coconut Oil (room temperature)

Method

1. Preheat the oven to 180°C, 350°F, gas mark 4.
2. Start off by chopping your plums into rough squares, place in a saucepan along with the blackberries and blueberries. Over a low heat, add cinnamon powder and one tablespoon of Coconut Sugar, then cook for a few minutes until the fruit starts to become a little softer.
3. Once the fruit is done set aside and prepare the crumble. In a bowl combine the oats, almond flour, Himalayan Salt and vanilla. Then add the remaining 2 Tbsp. of Coconut Sugar and Lucy Bee Coconut Oil. Use your hands to mix until combined.
4. In a large baking dish, spread your fruit along the bottom then top evenly with the crumble. Bake in the oven for 35-40 minutes until the fruit juices are bubbling around the edges and the crumble is firm and golden brown.

Enjoy!