Autumnal Fig & Plum Whole Wheat Oat Crumble Tart

The season of autumn and rainy weather equals baking.

Although sweaty summer days do not stop me from turning on the oven either, I now especially feel the urge to bake something cosy and yummy with warm spices.

In case you share my views, here is a truly autumnal treat for you that is absolutely delicious, but so simple to make.

a rustic plate of plums, figs and spices to make a crumble tart
spicy fig and plum crumble tart with extra powdered erythritol sprinkled on top
crumble tart in the making and pouring hot cinnamon plums over the dough

Do not let yourself be limited to figs & plums only, though. It can be made with any fruit, really. I have made it with blackberries and peaches as well. So yum!

May I also say that there are actually only a few things in life that can compete with the smell of hot cinnamon plums. Heavenly!

If you make this recipe, be sure to show me your beautiful creations on Facebook or Instagram via the hashtag #allwithzest. 😉

With love,

signature

sugarfree fig and plum crumble tart with whole wheat flour

Autumnal Fig & Plum Whole Wheat Crumble Tart

Prep time: 15 min
Baking: 30 min
Total: 45 min
Yield: 12 slices

Ingredients:

For the filling:

  • 400 g / 14 ounces plums, washed & halved, pits removed
  • 2 figs, sliced
  • 1/4 cup agave nectar or maple syrup
  • 1/2 tsp cinnamon

For the crust & crumble:

  • 1 whole egg
  • 1/4 cup erythritol
  • 1/4 cup agave nectar or maple syrup
  • 1/2 cup coconut oil, melted
  • 1 1/2 cup whole wheat flour
  • 1 cup oats
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • pinch of pink Himalayan salt

Instructions:

  1. Preheat oven to 180 ℃ / 350 F and lightly grease a tart pan with solid coconut oil.
  2. In a medium pot, bring plums and your sweetener of choice to a simmer, add cinnamon and smell the wonder that is the combination of this spice and the warm, mashed fruit. 🙂 Cook for about 10 minutes over medium heat, stirring with a wooden spoon.
  3. For the crust & crumble, beat together egg, erythritol and agave/maple syrup with an electric mixer, until white and fluffy. Add in melted coconut oil that has cooled to room temperature. Beat again, until combined.
  4. In a bowl, stir together dry ingredients: whole wheat flour, the oats, cinnamon & baking powder and salt.
  5. Mix dry ingredients with wet ingredients, it should be a rather thick batter.
  6. Place two thirds of the batter into the tart pan and press it down firmly with your fingers to form the bottom crust.
  7. Pour over plum mixture from your pot and place sliced figs on top. Crumble the remaining one third of the batter on top.
  8. Bake for 30 minutes and let it cool to room temperature before slicing. Enjoy!

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