Apple, Plum and Blackberry Crumble with Vanilla Cashew Cream

Crumble is a beautiful thing.

Breaking through the crunchy golden layer and reaching the bubbling stewed fruit below is the thing dreams are made of. It can turn a gloomy day into a bright one, and make even the simplest of days into a special occasion.

I didn’t grow up on crumble, as some of you already know (and those that didn’t will know now) I grew up in Brasil. You see, hot, scorch-y weather doesn’t exactly invite bubbling breakfasts. As soon as I moved to London though, and these beauties came into my life, it all made sense as to how people endure the cold and grey winters.

Staying indoors with a bowl of this apple, plum, and blackberry crumble makes me one happy lady! You get a velvety smoothness from the cream with a caramel-like crunch from the topping and a bubbling sweetness from the fruit, all in one bite. Pure magic!

Apple Plum Blackberry Crumble

The topping of the crumble is just so divine. You get an amazing nuttiness from the coconut sugar, which browns and caramelises so beautifully with the oats and almonds.

Oh and don’t even get me started on the fruits! I love the bubbling and oozing as they bake, while the whole house becomes intoxicated with the smell of vanilla and cinnamon, making even the coldest days feel a bit warmer.

It’s a dish that tastes down right naughty, even though it isn’t at all. Happy happy times!

Apple Plum Blackberry Crumble

This recipe is vegan, gluten free, and refined sugar free, though you’d never know it!

We use coconut sugar and maple syrup for amazing sweetness, and the crumble layer is a beautiful mixture of oats and ground almonds, so that you would never guess that it’s full of goodness for your body to love! It definitely tastes like the kind of treat that would normally weigh you down, but it really isn’t.

It’s super filling and oh so delicious, so much so that there was not even an oat or fruit left to tell the story. They were devoured up to the last oat!

Apple Plum Blackberry Crumble

If you’ve never cooked or heard of coconut sugar, don’t fret. It’s quite similar to brown sugar, and the two can often be used interchangeably.

I do love and prefer coconut sugar though, as it’s a low-GI alternative that won’t spike your blood sugar levels and it also has a high mineral content, being a rich source of potassium, magnesium, zinc, and iron. It’s also more sustainably harvested than sugar, so it’s better for your body and the earth!

The only downside is the cost, as it is pricier than brown sugar. I find though that one bag lasts me quite a while, so I find it worth the investment.

Other options would also be rapadura or raw cane sugar, but I personally do not have much experience with either.

Apple Plum Blackberry Crumble

Apple, Plum and Blackberry Crumble with Vanilla Cashew Cream
A crispy, almost buttery crunch from the oats and ground almonds, with an amazing smoothness and creaminess from the vanilla cashew cream, and a beautiful sweet and tangy taste from the fruits. It's the queen of crumbles!
Recipe type: Breakfast, Dessert, Gluten Free, Vegan
Serves: 2
Fruit Filling
  • 1 large red apple
  • 4 plums
  • 135g / 250ml blackberries
  • ½ teaspoon ground cinnamon
  • 1 tsp vanilla bean powder
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
Crumble Topping
  • 50g / 125 ml rolled oats
  • 50g / 125 ml ground almonds
  • 3 tablespoons coconut oil
  • 1 tablespoon coconut sugar
  • Pinch of pink himalayan or sea salt
Vanilla Cashew Cream
  • 250ml cashews, soaked for 4 hours or overnight
  • 2 medjool dates, pitted and soaked in hot water for 15 minutes
  • 1 teaspoon vanilla bean powder
  • 1½ teaspoons maple syrup
  1. Start by chopping your apples and plums. I leave the skins on and chop them into squares. Add your chopped fruit, blackberries, and the rest of the fruit filling ingredients into a medium saucepan and simmer on low-medium for 10 minutes, stirring occasionally until the fruit has softened.
  2. In the meantime, pre-heat your oven to 175ºC/350ºF and lightly grease two ramekins of one tray with coconut oil.
  3. Prepare your crumble by adding your rolled oats, coconut sugar and ground almonds to a large bowl and mixing together. Add in your coconut oil and mix again, until everything is well coated.
  4. Take your fruit out of the heat and add into your ramekins/tray. Top evenly with the crumble mixture and put in the oven for 20-25 minutes, until the crumble topping is nicely fragrant and brown.
  5. While your crumble bakes make your vanilla cashew cream by draining the dates and adding to a small blender or food processor with the rest of the cashew cream ingredients. Blend until fully combined and smooth. Set aside in the fridge until the crumble is ready.
  6. When the crumble is nice and bubbly on the sides and the top is a lovely golden brown remove from the oven and serve with the vanilla a cashew cream on the side for drizzling!
Apple Plum Blackberry Crumble