Get excited for sweet, juicy, sun-ripened summer fruit with my Blackberry Plum Crumble — a delightfully simple dessert from my cookbook, Eat Your Heart Out!
Even better, this recipe is 7-10 points per generous serving on WW (get the full listing of @WW points for the recipes in my book at ww.com/daphneoz!) and is totally customizable so you can always enjoy the foods you love and still keep track of your goals.
Sink a spoon into warm, molten, jammy fruit and a nutty, crispy golden brown crumble topping, and savor pleasure and wellness in every bite!!
¾ cup almond flour
1 cup gluten-free rolled oats
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
½ teaspoon sea salt
1 tablespoon Date Syrup
3 tablespoons coconut oil, melted
½ teaspoon pure vanilla extract
¼ cup full-fat goat or sheep milk yogurt, to serve (optional)
Blackberry and Plum Filling:
5 cups fresh blackberries
2 fresh ripe plums, pitted and sliced
1-inch fresh ginger, peeled and grated (optional)
Zest and juice from 1 lemon (about 1 teaspoon zest and 2 tablespoons juice)
2 tablespoons Date Syrup
1 tablespoon tapioca flour
•Preheat the oven to 350˚F.
•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).