This recipe is a classic in the making. I’ve brought it to three events in the past month and every single time people rave about it – and no one can ever guess it’s gluten and dairy free! The recipe seems to be best with plums, especially now that they’re in season, though it’s delicious with crisp apples as well. Happy baking!
Note: The recipe below is for the 9×9 option, though the pictures show the 13×9 version I made for Easter.
This recipe is:
But first, some eye candy…
• 2 tablespoons brown sugar
• 1 tablespoon plus 1/2 cup gluten-free flour
• 1 tablespoon plus 1/2 cup blanched almond meal
• 1/4 teaspoon plus 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger, divided
• 2 heaping tablespoons of finely chopped candied ginger
• 6 plums, sliced and pits removed
• 3/4 cup granulated sugar or sucanat
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg, well-beaten
• 1/2 cup Earth Balance Natural Buttery Spread/sticks, melted (use the Soy-free Earth Balance to make the recipe soy-free)
1. Preheat oven to 375° F, with rack in center.
2. In a medium bowl, thoroughly mix 1 tablespoon brown sugar, 1 tablespoon each gluten-free flour and almond meal, 1/4 teaspoon cinnamon, and 1/4 teaspoon ground ginger. Add to sliced plums and mix until thoroughly coated. Arrange, skin side up, in an ungreased 9×9″ baking pan.
3. Combine remaining 1 tablespoon brown sugar, sugar/sucanat, baking powder, 1/2 cup GF flour, 1/2 cup almond meal, 1 teaspoon cinnamon, 1/4 teaspoon ground ginger, salt, and candied ginger. Mix well. Stir in egg. Then, using hands, mix thoroughly until only small, dry crumbs remain. If your batter is too wet, add an additional tablespoon of almond meal and/or gluten-free flour and mix. Sprinkle over plums.
4. Drizzle the melted Earth Balance spread evenly over crumb mixture and bake for 30 to 35 minutes. The crumble is done when the top is brown and crusty. 5. Remove from oven and let cool. Serve warm or refrigerate for up to two days, though if lasts that long, you’re a better person than I.