Whole Wheat Plum Pecan Oat Crumble Tart + Video
A whole wheat plum pecan oat crumble. In tart form. Meaning you get both a crispy, crunchy, oaty crust as well as a crispy, crunchy, oaty crumble. So not just a crumble on top of the fruit. Which is what you’d get with a regular crumble. But also a crust on bottom of the fruit.
I am SO THERE FOR THAT. Because the crumble is always my favorite part of any fruit crisp. And now I get doubles!! Fruit encased in crumble. Crumble all around. Crumble everywhere. Crumble crumble crumble.
And not only that. You get double crumble for exactly the same amount of work. Because the same mixture is used for both the crust and the crumble in this plum crumble tart. Do May fruit desserts get any better? NA, ladies and gents.
And you know what else you get? A video tutorial for this whole wheat plum pecan oat crumble tart. Voilà:
Or, watch it on YouTube.
The crust/crumble of this plum tart is crunchier and heartier than most. Because:
It’s full of rolled oats. There are more oats than flour in this crumble. And the oats lend a crunchy, chewy, wonderful texture to the crumble, along with a heartiness and earthiness that is much appreciated.
It’s made with all whole wheat flour. Which, obvs, is heavier than white flour. But the heaviness is lovely here. The denseness is a nice complement to the hearty oats and the tart, tender, lighter plum mixture. And you get that extra nutrition from the whole grains as a plus.
And along with the rolled oats and whole wheat flour in the crumble, there’s some sugar for sweetening (just half a cup - not too much), baking powder and salt and vanilla extract (the essentials), ground nutmeg (because nutmeg in fruit crumbles is the BEST), and coconut oil.
Which means this plum pecan oat tart is dairy-free. Now, you definitely can use butter in place of the coconut oil if you’re after that buttery flavor. But the coconut oil is just as great. If you’re cool with a rich and tasty crumble that’s also butter-less.
And last: the pecans. The pecans aren’t included in the crust but are added to the crumble that’s reserved for the top of the tart. The chopped pecans offer nutty, crunchy bits of bliss to the crumble and, yes, can be omitted if desired.
As for the plum filling.
It’s a 4-ingredient one. Slice up your plums thinly, toss them with some freshly squeezed lemon juice, a wee bit of brown sugar, and a splash of vanilla extract, and your filling is complete.
The filling is juicy and tangy and tender and a teeny bit sweet but mostly tart and bright and fresh and the best contrast to the heavier and sweeter oat crust and crumble.
This whole wheat plum tart is the type of the dessert that looks like it takes effort and time to whip up. But 1- there’s no whipping involved, and 2- it’s not, it’s so quick and simple!!!
Because, as mentioned, the crust and crumble are the same mixture and it takes minutes to stir that together. And the filling is mixed together in a minute after the plums are sliced up as well.
But since it’s in a tart pan, this fruit dessert automatically looks super fancy and intricate and special. Which it is. Special. But not intricate.
Not to impose, but may I, in the strongest of terms, suggest pairing this plum pecan oat tart with a generous scoop of creamy vanilla ice cream when you serve it?
Whole wheat and hearty. Oaty and nutty. Crunchy and crispy. Juicy and tender. Sweet and tart. Easy and shmancy-pants. Whole wheat plum pecan oat crumble tart - I’ll take 7 of you. Not slices. Full tarts. Thank you.
Whole Wheat Plum Pecan Oat Crumble Tart
Yield: 9” tart/8 servings
Crust and Crumble:
1 cup rolled oats
3/4 cup whole wheat flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup melted coconut oil* or butter
1 teaspoon vanilla extract
-1/2 cup pecans, chopped
2 tablespoons brown sugar
Juice of 1/2 a lemon
1 teaspoon vanilla extract
2. In a medium bowl, stir together the oats, whole wheat flour, sugar, baking powder, salt, and nutmeg. Pour in the melted coconut oil/butter and vanilla extract and stir till moistened and mixture sticks together when pressed between fingers.
3. Remove 2/3 cup of oat mixture to use for the crumble. Stir the pecans into the reserved 2/3 cup crumble and set aside.
4. Press crust mixture firmly into the bottom and up the sides of the greased pan.
5. Prepare filling: Slice plums thinly and add to a large bowl. Stir with the brown sugar, lemon juice, and vanilla extract until slices are evenly coated. Pour plums over the crust. Sprinkle reserved crumble over the plums.
6. Bake tart on lower oven rack for 35-45 minutes, until crust and crumble are browned. Let tart firm and cool before releasing from tart pan and slicing.
*Note: use refined coconut oil if you don’t want any coconut flavor in the tart.