Plum crumble slice

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.

Plum crumble slice

Plum crumble slice

Plum crumble sliceThis recipe is flour and gluten free, refined sugar free, jammy, buttery, tart, slightly sweet and perfect for breakfast or a snack.

Ingredients list

  • 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.

Plum crumble slice

Plum crumble sliceLooking for more easy snack recipes? You might like:

We would love your feedback or reviews below if you made this Plum crumble slice, which also helps others find this recipe too.

Plum crumble slice

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Plum crumble slice

Plum crumble slice

  • Author: Jade Woodd
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12-16 1x
  • Method: Baking
  • Diet: Vegan

Description

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.


Ingredients

Scale

Plum topping

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

Crumble base

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)


Instructions

Make the plum topping

  1. 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.
  2. 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.
  3. 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 

  1. 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).


Notes

For butter I recommend using a block style butter rather than anything spreadable. Cows butter or vegan block butter (like this one) is perfect.

14 Comments
  1. Hi! Can I substitute arrowroot flour for tapioca flour? Also, can I use almond flour instead of almond meal? Thank you!

    1. Thanks for your comment lovely- I adore feijoas, absolutely want to try your version.

  2. Your recipe looks amazing and while reading your post my mouth is watering. I have already asked my wife to prepare this for a weekend party. I will share my guest reviews 🙂

  3. I still can’t believe that it was so easy, quick and so delicious! After the pie cooled down, I stored it in the fridge and oh my… Eating it cold was so refreshing and delicious! Loved it

    1. Thanks for the gorgeous review and tip on the fridge- I’ll have to make another batch just so I can try it 🙂

  4. I made this today and it was absolutely delicious!! I had some leftover rhubarb and chia seeds so i added that in! Turned out amazing! Thank you!!

    1. Hi Caroline, I am so happy to hear you enjoyed this recipe- its a favourite of mine too. Have a great day. xx Jade

  5. Can this be frozen? It would be awesome to make a double batch and be able to freeze some of it.

    1. It can be frozen, but needs to be defrosted slowly in the fridge 🙂