The other day I was itching to bake something. But what?! Something with plums, maybe. Something kinda gooey and a bit sweet. Then I remembered seeing a delicious blackberry crumble bar recipe a couple weeks back. That was it! I was gonna make a plum crumble. This was gonna hit the spot!
With a little help from my daughter, we whipped up the batter in no time. While the plums were cooking and filling the house with this fantastic smell, my daughter was busy spreading the batter in the glass pan. I love taking a step back to watch her when she's helping me out in the kitchen. It doesn't happen very often, but when it does, it makes me very happy.
After letting the crumble cool down, I began cutting up some squares (and admiring the outcome). Then it dawned on me that it would be a shame if I didn't get some pics of this yummy looking crumble. But before setting up all of my photo equipment and props, someone would have to taste this crumble and give it the seal of approval. No better guinea pigs than my daughter and her friend from next door, to get an honest yay or nay. Within minutes, both had devoured their piece of the crumble and were asking for seconds. It was picture time!
You can have this crumble for breakfast or as a snack. I like to eat the crumble when it's still a little warm. And you could also totally add a scoop of vanilla ice cream to it and turn this yummy treat into a dessert. Enjoy!
Summer Plum Crumble Squares
for the plum jam
1 lb black plums, ripe
1/4 cup coconut sugar
2 tablespoons of water
1 teaspoon of vanilla extract
for the the crumble
1/2 cup coconut oil, melted
1/2 cup to 3/4 cup coconut sugar (depending on how sweet you want it)
1 large egg
1 teaspoon vanilla extract
1 1/2 cup white whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 cup old-fashioned rolled oats
1/4 cup chopped walnuts
make it :
In a large non-stick pan over medium heat, cook the plums and add the water and vanilla extract. Cook and stir occasionally until a bit mushy, about 20 minutes. Let it cool a few minutes.
Preheat oven to 350° F, get yourself a 8" x 8" glass pan and line it with parchment paper.
In a standing mixer fitted with paddle attachment, beat the coconut oil and sugar for about 1-2 minutes. Add the egg and vanilla extract and beat for another minute.
In another bowl mix the flour, baking soda, nutmeg, cinnamon and salt. Add the oats and walnuts. Finally, combine the dry mixture with the wet one.
Spread half the batter into the pan, spreading all the way to the edges. Add the plum jam on top and spread again. Place pieces of the remaining batter on top of the plum jam. Bake for 30 minutes or until a knife inserted comes out clean.