Plum Crumble


An alternative, tasty, light, quick cake….

… gluten-free.

500 gr of plums (self production)
3 tablespoons of agave syrup
100 gr of rice and corn cous cous
2 tablespoons of chopped almonds
grape juice (or any other flavor to taste), as needed
2 tablespoons of brown sugar

In a graduated jug measure the volume of cous cous. Prepare an equal volume of juice and boil it. In a bowl, combine cous cous, chopped almonds and two tablespoons of agave syrup. Cover with the boiling fruit juice and let it swell for at least 5 minutes. Meanwhile, wash the plums thoroughly, pitted and cut into slices. Arrange the plums in a single layer in a lightly oiled baking dish. Sweeten with a tablespoon of agave juice, mix and level the surface of the plums. With a spoon, mix well the couscous; if needed, use your hands, kneading gently. Cover the plums with the mixture, compacting it gently and sprinkle the top with sugar cane. Bake in preheated oven at 180 Celsius degrees for about 15 minutes. It must form a crisp crust on the surface. Eat warm, delicious cold as well.

I found the recipe in the latest issue of  “Cucina Naturale”, I just adapted and customized it to my personal tastes. I used the rice and corn couscous: it gives an original taste to the preparation, avoiding gluten. Normally, the crumble is eaten immediately after baking, the surface tends to become wet and lose crispness. The cous cous is kept without problems. A cake perfect for a healthy and nutritious breakfast. You can use any kind of fruit.

Chef: Felicia from VeganBlog

  1. ken 23 August 2011 at 09:21

    this is a true delight! I like the idea of using gluten free cous cous, and crumble is definitely one of my favourite cakes. I’ll surely try this

  2. saffron 24 August 2011 at 14:06

    I HAVE to do it. Crumble is my fav cake and I want to avoid gluten as much as possible. This is cool!!

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