To have a plum tree is to have a serious issue with what to do with all the plums come harvest season, right? We never want to waste our precious homegrown fruit and every year I spend (probably way too) much time figuring out how to use all our gorgeously homegrown produce. The last few years we have been enjoying this very wholesome plum crumble slice, a breeze to make and adored by all who eat it.
This recipe is flour and gluten free, refined sugar free, jammy, buttery, tart, slightly sweet and perfect for breakfast or a snack.
- Fresh plums, however this recipe would work with any stone fruit (we have made it with both nectarines and peaches- divine).
- Fresh orange juice provides some natural sweetness and zing.
- Arrowroot flour is used to thicken the plum jam topping. You may substitute for wither tapioca starch or corn flour.
- Real maple syrup, or your preferred liquid sweetener. We recommend real maple syrup to keep this recipe as wholesome as possible, however you can use whatever you have access to or can afford.
- Rolled oats make up the bulk of these healthy crumble bars, and give them a break-taste. Oats also add lots of fibre and make these a great option for long term energy snack option. These ones are certified gluten free if needed.
- Almond meal is great combined with rolled oats to balance out the texture and flavour, but you may substitute for extra rolled oats if needed.
- Baking powder, salt and cinnamon. Basically baking must haves.
- Block style butter or coconut oil. You can use cows butter, block style vegan butter or coconut oil if you prefer. Butter gives a better taste and feel.
Looking for more easy snack recipes? You might like:
- Banana peanut butter oat cookies
- Healthy fruit nut slice
- Goji and coconut bars
- Peanut butter oat banana bread
- 5 ingredient vegan chocolate ice cream bars
We would love your feedback or reviews below if you made this Plum crumble slice, which also helps others find this recipe too.
This easy + delicious and wholesome plum crumble slice is a family favourite during harvest season. Wholefood based, free from gluten, refined sugar and eggs, but loaded with flavour.
- 450g / 3 cups de-stoned, quartered plums
- 82g / 1/3 cup fresh orange juice
- 15g / 2 Tbsp arrowroot flour
- 30g / 2 Tbsp real maple syrup
- Splash water
- 180g / 2 cups rolled oats (certified gluten free if needed)
- 150g / 1 1/2 cups almond meal
- 1 tsp baking powder
- Pinch salt
- 1/2 tsp ground cinnamon, optional
- 100g / 1/3 cup real maple syrup
- 85g / 1/3 cup butter or coconut oil (see notes)
Make the plum topping
- Add a splash of water to a small, heavy-based saucepan followed by the remaining plum topping ingredients. Please ensure you have removed all stones from the fruit, and any bits of bruised fruit, and measure your fruit after doing so.
- Add saucepan to a medium heat and bring to a rolling boil before reducing heat to low. Simmer 7-10 mins, regularly mixing + mashing with a fork to help break up the plums. At the end you should have a thick jammy consistency, but with lots of fruit lumps. Turn off heat and set aside to cool.
- Preheat oven to 180C. Grease + line a tin 20cm square tin, or something around this size (but please do not use a tin that is much bigger/smaller), ideally with a removable base. Set aside.
Make oat base
- Gently melt butter or coconut oil in a saucepan over a low flame. Turn off the heat and pour into a large mixing bowl with remaining base ingredients. Mix well. Add 3/4 of this to the lined tray. Use a spoon to thin out, and create the base. It’ll be a thin layer, so don’t worry if it seems like a stretch. Top with cooled plum mixture, then crumble the remaining oat mixture on top. Bake for 30 minutes.
Note. If you use a larger or smaller tin than that recommended you will need to adjust your oven temperature and cooking times. A larger tin will require a lower cooking temperature, a smaller tin a slightly higher cooking temperature.
2. Allow to cool in the pan for 10+ mins before removing If you want to serve it warm (with yoghurt or ice cream). Otherwise, cool completely in tin (If you have not used a cake tin with a removable base you will need to allow the slice to completely cool before removing).
For butter I recommend using a block style butter rather than anything spreadable. Cows butter or vegan block butter (like this one) is perfect.