Daphne's Blackberry & Plum Crumble

From her new cookbook "Eat Your Heart Out."

Daphne's Blackberry & Plum Crumble
Oat Topping:
3/4 cup Almond flour
1 cup Rolled oats, gluten-free
1/2 tsp Ground cinnamon
1/4 tsp Ground cardamom
1/2 tsp Sea salt
1 tbsp Date syrup
3 tbsp Coconut oil, melted
1/2 tsp Pure vanilla extract
1/4 cup Full-fat goat or sheep milk yogurt, to serve (optional)
Filling:
5 cups Fresh blackberries
2 Fresh ripe plums, pitted & sliced
1 inch Fresh ginger, peeled & grated (optional)
1 Lemon, zested & juiced
2 tbsp Date syrup
1 tbsp Tapioca flour

To make the oat topping, combine the almond flour, oats, cinnamon, cardamom, sea salt, date syrup, coconut oil and vanilla in a medium bowl until crumbly. Refrigerate for 10 minutes.

Meanwhile, make the blackberry filling. In a large bowl, mix the blackberries, plums, ginger (if using), lemon zest and juice, date syrup, and tapioca flour until combined. Place the filling into an 8x8-inch baking dish.

Sprinkle the topping over the blackberry mixture. Cover with foil and bake for 25 minutes. Uncover and bake for another 15 minutes, until the crumble is golden and the filling is bubbling. Let cool for 10 minutes and serve with a dollop of sheep or goat milk yogurt (if using).

6

Prep Time: 15 minutes

Cook Time: 40 minutes

From Eat Your Heart Out by Daphne Oz. Copyright © 2022 by Daphne Oz. Excerpted by permission of WILLIAM MORROW, an imprint of HarperCollins Publishers. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.