A delicious, warming crumble made healthier thanks to the addition of quinoa, you say? This plum quinoa crumble tart recipe is a firm WHL fave!
Makes one 9-inch pie
Ingredients:
Crust:
250g quinoa flour
60g wholewheat flour or tapioca flour (GF)
2tbsp caster sugar
½tsp ground cinnamon
125g butter, melted
1tbsp water
Fruit filling:
5-6 plums, stoned and cut into sixths
1-2tbsp caster sugar
1tbsp lemon juice
2tbsp water
Topping:
80g brown sugar
185g oats
60g quinoa flour
½ tsp cinnamon
100g butter, melted
Preheat oven to 180C fan/160 gas mark 4.
To make the pie crust combine the flours, sugar and cinnamon in a medium sized bowl. Blend in the melted butter. Add the water and use your hands to form a soft dough. Press evenly into a lightly greased 9-inch pie dish. Bake for 8 minutes.
To make the pie filling quarter the plums and place in a medium sized pan. Add the sugar, lemon juice and cook until the plums soften. Evenly spoon the fruit mix into the cooled pie crust.
Combine the brown sugar, oats, quinoa flour and cinnamon in a small bowl. Add the melted butter until well combined. Sprinkle evenly over the fruit filling.
Bake in the oven for 30 minutes then cover with foil (to prevent browning too much) for a further 25 to 30 minutes, until fruit is bubbling at the edges. Remove the pie from the oven and allow to cool completely.
Serve with crème fraiche or vanilla ice cream if desired.
