Plum + Berry Crumble From Daphne Oz’s New Cookbook ‘Eat Your Heart Out’

A best-selling cookbook author and Emmy Award-winning television co-host, Daphne Oz is also a mother of four who understands that recipes need to stay simple, clean and delicious if they're ever going to make it to the table.

We've been cooking along with the stylish mama for years. You can still grab recipes from our L.A. cooking class with Daphne here.

In her new cookbook, Eat Your Heart Out , Daphne once again shares her near-contagious love of cooking through recipes designed to keep us balanced and energized. If you struggle to join your love of cooking with your desire to feel truly well, Eat Your Heart Out  will help you bridge that gap. This recipe for a gluten- and refined-sugar free summer crumble is perfect proof...

Daphne Oz's Blackberry + Plum Crumble

Is there anything better than a warm berry crumble, bubbling with thick, garnet juices and scattered with a sweet, crunchy, nutty topping? I think not. This is just like all the ones you've had before, only without all that pesky refined sugar and flour and stuff.

Makes 6 servings

OAT TOPPING INGREDIENTS:
+ 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 (recipe on page 244 of the cookbook, sub in this organic version if need be!)
+ 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 INGREDIENTS:
+ 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 (recipe on page 244 of the cookbook, sub in this organic version if need be!)
+ 1 tablespoon tapioca flour

INSTRUCTIONS:
1. Preheat the oven to 3500F.
2. 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.
3. 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 8 × 8-inch baking dish.
4. Sprinkle the topping over the blackberry mixture. Cover with foil and bake for 25 minutes.
5. Uncover and bake for another 15 minutes, until the crumble is golden and the filling is bubbling.
6. Let cool for 10 minutes and serve with a dollop of sheep or goat milk yogurt (if using).

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