Gluten Free Nutty Crumble Plum Pie
Stop by to celebrate the end of summer with me. Today I am serving a seasonal Polish pie. Flavorful cinnamon dessert with juicy plums and a crispy nut-oat crumble topping.
It is a GF must try, especially since it is simple to make, delicious to eat and pairs great with afternoon tea. What else is to ask for?!? Another slice😋
Gluten Free Nutty Crumble Plum Pie
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Ingredients
All ingredients should be at room temperature.
- 40 g teff flour
- 90 g almond meal
- 70 g tapioca
- 60 g gluten free oat flour
- ¾ tbsp psyllium husk
- 70 g Arenga Forest Sugar (you can use coconut sugar or date sugar)
- 70 g lactose free butter
- 110 g coconut yogurt
- 2 eggs
- 1 tsp cinnamon
- 1 ½ tsp baking powder
- 35 g gluten free oatmeal
- 60 g chopped nuts (mix of walnuts and hazelnuts)
- 1 big tbsp of honey
- 16-18 soft fresh plums (clean and cut in half)
Instructions
- Preheat the oven to 175°C. Grease 28 cm tart mold and sprinkle with almond meal.
- Make a crumb topping: In a medium bowl, mix together 20 g of butter, honey, oatmeal and nuts. Form crumbs with a fork or your fingers.
- Mix almond meal with teff, tapioca, oat flour, psyllium husk, cinnamon and baking powder.
- Whisk 50 g butter with sugar until light and fluffy. Then mix in eggs (one by one) and yogurt. Add dry ingredients and whisk until well combined. *
- Transfer batter to the tart mold and smooth top. Then arrange prunes tightly over the top. Sprinkle with the crumble.
- Bake for 35 - 40 minutes. Remove the cake from the oven and let it cool a bit before serving.
Notes:
- * If you notice eggs separating from butter don't worry, it won't affect the final result. Just continue with the remaining ingredients.
- There are plenty of types of plums but the best for this cake will be juicy and soft Prune plums (European plum).
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