Cardamom Stone Fruit Crumble

  • Prep: 15 Mins / Cook: 15 Mins
  • Serves 4
  • easy

What could be better than a bubbling Cardamom Stone Fruit Crumble, fresh out of the oven? Quick to prepare, crunchy and treacly, this gluten free crumble with a plum and raspberry center will sweeten any vegan meal plan!

Gluten Free Dairy Free


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  • Plum Plum 750g 4 & 1/3 cups
  • Raspberries Raspberries 250g 2 cups
  • Caster Sugar Caster Sugar 70g 5 tbsp
  • Cornstarch Cornflour 15g 1 tbsp
  • Ground Cinnamon Ground Cinnamon 1 tsp 1 tsp
  • Orange Orange zest of 1 zest of 1
  • Caster Sugar Caster Sugar 70g 5 tbsp
  • Molasses Molasses 50g 2.5 tbsp
  • Buckwheat Flour Buckwheat Flour 250g 2 cups
  • Ground Cinnamon Ground Cinnamon 1 tsp 1 tsp
  • Cardamom Powder Cardamom Powder 1/2 tsp 1/2 tsp
  • Himalayan Salt Himalayan Salt 1/2 tsp 1/2 tsp
  • Coconut Oil Coconut Oil 95ml 6 tbsp
  • Coconut Oil Coconut Oil 1/3 tsp 1/3 tsp
  • Powdered Sugar Icing Sugar 2 tsp 2 tsp


  1. 1.Wash and chop the plums, transfer to a mixing bowl. Add the rinsed raspberries, cornstarch, cinnamon, sugar and zest of an orange. Mix well and set aside.
  2. 2.Now prepare the crumble. In a mixing bowl add the sugar and molasses.
  3. 3.Then add the flour, salt, cinnamon, cardamom and coconut oil. Mix well with your hands, until clumps appear in the mixture but not a dough.
  4. 4.Grease the baking tray way a little coconut oil, and pour in the fruits.
  5. 5.Then sprinkle the crumble on top of the fruits and place in the oven at 175C for 10 mins. Then rotate the baking tray and cook for a further 5-7 minutes until the crumble browns nicely.
  6. 6.Once cooked, remove from the oven add a little powdered sugar and enjoy!

Nutritional Information

  • Calories:
  • Fat:
  • Sodium:
  • Carbs:
  • Sugar:
  • Protein:

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