In this healthy, gluten-free twist on a traditional fruit crumble, fresh plums are topped with a crunchy mixture of almonds and buckwheat.
- 6 firm ripe plums (about 500 g/ 1 lb 2 oz), halved (see tips)
- 2 tbsp almond meal
- 1 tbsp chilled butter or coconut oil
- 25 g (1 oz/1/4 cup) flaked almonds
- 2 tbsp buckwheat kernels
- 1 tbsp coconut sugar or brown sugar
- 1 tsp ground cinnamon
Preheat the oven to 180°C (350°F).
Place the plums in a large roasting tin, cut side up (see tips).
Place the almond meal in a bowl. Using your fingertips, rub in the butter until the mixture resembles breadcrumbs.
Add the remaining ingredients and stir until well combined. Sprinkle the crumble over the plums. Bake for 15–20 minutes or until the plums are soft and the crumble is golden brown.
TIPS: You can replace the plums with another type of stone fruit – nectarines, peaches and apricots all work well.
Lining the tin with baking paper makes washing up easier, but it’s not essential.
Recipes and images from The Autoimmune Paleo Cookbook by Mickey Trescott (Murdoch Books) $39.99 available now in all good bookstores and online.