With a crispy cookie crust, a sweet-tart plum filling, and an incredibly tasty crumble on top. It’s an INSANELY delicious pie that you won’t be able to get enough of! 😍🙌🏻
Now that plums are in full season, I couldn’t resist creating a scrumptious recipe with them. And I must say, this pie scored a perfect 10! It’s even better with a scoop of vanilla ice cream. 🤤
Save the recipe and let’s get baking! 🔥💃🏼 It’s gluten-free, lactose-free, and vegan!
INGREDIENTS / For a pie or baking dish 18-20 cm in diameter:
- 150g gluten-free oat flour
- 100g hazelnut flour or almond flour
- 50g maple syrup or agave syrup
- 50g applesauce
- 60g (plant-based) butter or coconut oil
- Pinch of salt
- Zest of 1/3 lemon
- 2 tsp vanilla extract
FOR THE FILLING:
- 500g plums, pitted
- 1.5 tbsp arrowroot
- 3 tbsp coconut sugar
FOR THE TOPPING:
- 1/3 of the dough
- 30g sliced almonds
HERE’S HOW! 💫
- Preheat the oven to 170°C (340°F) and grease the baking dish.
- Place all the ingredients for the crust in a mixing bowl and knead them into a uniform dough.
- Spread 2/3 of the dough over the bottom and up the sides of the dish, pressing it firmly with the rounded side of a cold, wet spoon.
- Start preparing the filling. Pit the plums (you can also peel them for a more vibrant color), cut them into pieces, and mix them with the other filling ingredients.
- Distribute the filling over the crust. Mix the ingredients for the crumble and sprinkle it over the plums.
- Bake the pie in the oven for about 35 to 45 minutes. Let it cool completely, and then, refrigerate it for another two hours. ENJOY! 😍
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