My kids were flipping through cookbooks the other day, talking about which recipes they can and cannot have. My middle child, M, is very gluten intolerant and so she goes through saying, “glue-ten,” “glue-ten,” “no glue-ten.”
They stumbled upon a fruit crumble that looked delish, but fell squarely in the “glue-ten” category. So, my oldest child, W, said, “Mommy, we can make this without gluten, right?”
I asked him what he would include in the topping.
“Marcona almonds,” was his reply.
Hmmm, not a bad idea.
So, we cut open the plums we had and sliced them up. We pulsed some Marconas, coconut flakes and butter in the Vitamix. Popped it all in the oven and enjoyed a delicious, salty-but-sweet treat after dinner.
It was so good, I had to make it again, “bigger this time,” as per Ms instructions.
And this time, we’re going to share.
- 8-10 medium sized plums, pitted and sliced (no need to peel)
- ½ TBSP honey
- 1 tsp vanilla
- 1 TBSP orange juice
- ¾ cup Marcona almonds, salted
- 1 cup coconut flakes (unsweetened)
- 1 TBSP cold butter, cut into pieces
- Preheat oven to 350 degrees F.
- Place plum slices in bowl.
- Add honey, vanilla and orange juice. Stir to combine.
- Pour into 8x8 baking dish. Pat down to even the plums out.
- In a food processor or the nut container of a Vitamix, add almonds and coconut flakes. Process quickly to a rough meal.
- Add butter in small pieces, pulsing between additions.
- Crumble nut mixture over fruit. It will not cover the entire dish. You just want to spread it evenly.
- Bake uncovered for 30 minutes or until bubbly and golden.
Here’s a closeup on the topping, so you can get a sense of the consistency:
Find this and other joyful living posts at Thank Goodness It’s Monday for October 7, 2013 here.