As always we are celebrating the season of abundance and at this time of the year it is the plum trees that are flourishing! We are harvesting as many as we can (and sharing a few with the birds and pigs) making jams, sauces, and desserts aplenty. This little recipe is a twist on a traditional crumble. Substituting ingredients to make this a gluten-free and vegan indulgence, this recipe calls for warming spices, coconutty flavours and of course the delectable sweetness of fresh plums.
Instead of tossing the plums straight onto the crumble base we have adapted this recipe to make a spiced plum jam which is remarkably good and worth the effort. It adds to a caramelised, chewy texture that is absolutely scrumptious. Our mouths are watering just thinking about it, so let’s get baking…
Ingredients: (makes approx 16 bars)
For the crust and crumble
- 1Ā¾Ā cups (168g)Ā blanched almond flour
- 1Ā cupĀ gluten-free rolled oats
- Ā¼Ā cupĀ coconut flour
- Ā¼Ā teaspoonĀ cinnamon
- ā Ā cupĀ maple syrup
- ā Ā cupĀ coconut oilĀ softened, texture similar to softened butter, use refined for no coconut flavour
- Ā¼Ā cupĀ almond butter or olive butter (like Nuttlex)
For the plum filling
- 3Ā cupsĀ fresh plums that have been pitted and chopped into small chunks weĀ used 5 plums
- 2Ā tablespoonsĀ maple syrup
- 1Ā tablespoonĀ tapioca flour
- Ā¼Ā teaspoonĀ vanilla bean powder
- Ā¼Ā teaspoonĀ cinnamon
Ā
Method:
Greece a square tray roughly 20x20cm and preheat your oven to 170 Ā°C.
In a mixing bowl combine the dry ingredients for making the crust and mix through. Add the maple syrup, oil and butter and mix until it sticks together. It will be a little crumbly, naturally. Use approx 2/3 of the mixture to press into the bottom of the square baking tray. Place the remaining in the fridge.
Bake the base for approx 10 mins and then set aside to cool.
Add the plums to a pan, mix in the other ingredients for the plum filling. Cook over medium heat until the plums have broken down, around 20 minutes. When ready put into a food processor or blender to break down the skin.
Take the pureed mixture and put it back in the pan, cook for a further 15 minutes until it thickens into a paste. You can test to see if it is done by dropping a small dollop on the bench and running the back of a spoon through it to see if it gathers, much the same as when making jam. When the consistency is right, pour the mixture over the cooled base.
Sprinkle the remaining crumble mix (from the fridge) over the plum.
Bake for 25-30 minutes until the topping is golden in colour – let it cool before cutting and serving.
Will store in the fridge for 3-4 days.
Makes an ideal treat for lunch boxes or a dessert with whipped coconut cream.
Enjoy!
