Prune Crumble

I can never get enough of holiday baking. My favourite part about baking recipes myself is that I can watch how much sugar goes into what I make, and still create the perfect treat. This week’s recipe is a California Prune crumble made in partnership with @CApruneCAN! #AD It’s so easy to incorporate prunes into this recipe because they add great flavour, natural sugars and also have so many health benefits, especially for active people like me (and probably most people within this community!). 

Prunes are great to bake or cook with, but they are also on their own as a snack for anyone, at any age. I personally use them in prune crumble or smoothie as a pre or post workout! Did you know California Prunes have so many health benefits, like helping to maintain bone health and improving digestion? Prunes also help with energy levels.  A Serving of California Prunes (40g) provides 26 g of natural carbohydrate to help fuel your day. Prunes also contain many vitamins helps to that help maintain blood sugar levels. This is especially because you can replace much of the added sugars in sweet dishes with prunes. 

Check out the @CApruneCAN website for more prune recipes and info about their TEAM UP campaign with various professional Canadian athletes and how they incorporate prunes into their diet. 

Prune Crumble

Makes 12

Type Vegan, Gluten Free

Ingredients

• 18 Prunes

• 3 Tbsps Coconut oil

• 1 Tbsp Vanilla

• 2 Cups Boiling water

• 1-2 Tbsp Brown sugar

• 1/4 Cup Dark chocolate chips

• 2 Cups Rolled oats

• 2 Tbsps Baking powder

• 1 Cup Unsweetened coconut

• 2 Cups Almond flour

• 1 Cup Coconut Sugar

• 1 Tbsp Cinnamon

• 1-2 Cups Coconut oil (lightly softened)
  
  

Instructions

1. Preheat oven to 350

2. Add prunes, coconut oil, vanilla, and boiling water to a sauce pan and stir on simmer until thickened (probably about 15 minutes). Add the brown sugar and dark chocolate chips ( add more to ensure thickness).

3. Set the filling aside and let it cool and prepare the crumble.

4. Mix together rolled oats, baking powder, unsweetened coconut, almond flour, coconut sugar and cinnamon.

5. Add coconut oil, lighting softened in microwave beforehand so you can mix it.

6. Lay out half the crumble onto a baking pan with parchment paper or greased with coconut oil.

7. Top the first half with the prune filling.

8. Top the filling with the remainder of the crumble and press it together.

9. Bake for about 40 minutes. Let cool.

Hope you love this recipe and can’t wait to hear how it turns out! 

For more recipes using California Prunes check out www.californiaprunes.ca!

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