Autumn Oat & Plum Crumble Slice Recipe

Autumn Oat & Plum Crumble Slice Recipe
We found this recipe by  panaceas_pantry using amazing seasonal plums and wanted to share it with you all. This slice is best eaten on the day of baking because of it's high fruit content, however can be stored in airtight container for a few days and still soo delicious!

You’ll need:

Plum topping
450g / 3 cups destined, quartered plums
82g / 1/3 cup fresh orange juice
15g / 2 Tbsp corn flour
30g / 2 Tbsp real maple syrup
Splash water

Crumble base
180g / 2 cups rolled oats
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

1. A splash of water to a saucepan followed by the remaining plum topping ingredients. Bring to a simmer, then cook on low heat for around 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 cool.

2. Preheat oven to 180C. grease + line a tin 20cm square tin, or something around this size. Set aside.

3. Gently melt butter or 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 cool plum mixture, then crumble the remaining oat mixture on top. Bake for 30 minutes.

Allow to completely 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. 
Note: you can use coconut oil instead of butter, however the slice will be more crumbly and you might light to add a little vanilla and increase the amount of salt to 1/8 tsp.

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