Print

Sugar-Free Vegan Plum Crumble Pie with Vanilla Sauce

Slice of vegan plum crumble pie made with cashew butter and date sugar, whole pie in the background
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Vegan crumble pie with juicy plums, a tender spelt crust, cinnamon streusel and warm vanilla sauce. A sugar-free fruit pie without eggs, butter or oil.

Ingredients

Plums

  • 1 ½ lb (700 g) Italian prune plums

Sugar-Free Shortcrust

  • 1 cup (120 g) spelt flour (German Type 1050)
  • ½ cup + 1 tbsp (60 g) almond flour
  • ⅓ cup + 2 tbsp (60 g) date sugar
  • ½ tsp baking powder
  • ⅛ tsp salt
  • 5 tbsp (75 g) cashew butter
  • 1 tsp vanilla extract (or seeds of ½ vanilla bean)
  • 60-70 ml (1/4 cup or more) cold water

Cinnamon Streusel

  • 1 cup (120 g) spelt flour (German Type 1050)
  • ¼ cup (30 g) almond flour
  • ⅓ cup + 2 tbsp (60 g) date sugar
  • 5 tbsp (75 g) cashew butter
  • 1 ½ tsp ground cinnamon
  • 1 pinch salt
  • 3–6 tbsp cold water

Vanilla Sauce

  • 1 cup (250 ml) soy milk
  • 1 small piece of carrot (optional, for color)
  • 1 heaping tbsp (10 g) cornstarch
  • 2 tbsp maple or date syrup
  • 1 tsp vanilla extract (or seeds of ½ vanilla bean)

Instructions

Prepare the Shortcrust

  1. For the shortcrust, mix the spelt flour, almond flour, date sugar, baking powder and salt in a bowl.
  2. Add the cashew butter, vanilla and water and work everything into a smooth dough. If it’s too dry, add water a spoonful at a time; if it’s sticky, knead in a little more flour. Shape the dough into a ball, cover and refrigerate.

Prepare the Plums and Streusel

  1. Wash, halve and pit the plums, then cut each half in half again.
  2. Preheat the oven to 350 °F (180 °C), conventional/top and bottom heat.
  3. For the cinnamon streusel, stir together the dry ingredients. Work in the cashew butter and gradually add a little water. Use your fingers to form crumbly streusel.

Bake the Pie

  1. Roll out the chilled dough thinly on a lightly floured surface and transfer it to a lightly greased 10-inch (26 cm) tart pan or springform pan, lining the bottom and sides.
  2. Arrange the quartered plums tightly over the crust, overlapping them like roof tiles.
  3. Scatter the streusel evenly over the top.
  4. Bake on the middle rack for about 45 minutes. If the streusel browns too quickly, cover the pie with parchment paper or foil halfway through.

Make the Vanilla Sauce

  1. In a small bowl, whisk 2–3 tbsp of the soy milk with the cornstarch until smooth.
  2. Cut the carrot into small pieces. Add them to a small saucepan with the remaining soy milk and bring to a boil.
  3. Briefly remove the pan from the heat and take out the carrot pieces.
  4. Stir in the cornstarch slurry, syrup and vanilla. Bring back to a boil and simmer for about 1 minute, whisking constantly.

Notes

Storage: Let the pie cool completely, then store it in the fridge for up to 3 days. Note: the streusel softens over time as it absorbs moisture from the plums.

Vanilla sauce: The sauce thickens as it cools. To reheat, stir in a splash of soy milk. The vanilla sauce keeps in the fridge for up to 5 days.

Use a scale: For best results I recommend measuring the ingredients with a kitchen scale.

Find it online: https://www.veggiejam.com/english/sugar-free-vegan-plum-crumble-pie-with-vanilla-sauce/