Plum Jam Crumble (Gluten and Dairy Free, Vegan)

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Living the dusty life. It’s been weeks now, it’s hard for me to differentiate between some of the days and places we have been. I wish I was more diligent and had written it all down. Sometimes I am struck with utter amazement at some of the situations we have found ourselves in. We have driven from North East Queensland across to the Northern Territory via the Savannah Way; a mostly unsealed and sometimes very hectic road full of corrugations, knee deep pot holes, bull dust, croc infested river crossings, wild pigs and huge bulls. We have spent some very hot nights out in the middle of nowhere, for me only made bearable by the oasis we came across in one of the National Parks, where I could finally go for a swim without the risk of being eaten by a big hungry salty. We visited some sacred Aboriginal sites, where we could see rock paintings tens of thousands of years old. We climbed to the top of a gorge and saw beautiful emerald green water, filled with turtles and beautiful parrots flying overhead and then canoed through that same water to jump off some waterfalls and swim with the barramundi. It was paradise!

We have just arrived in Katherine and for the first time in a month I have reception on my mobile. It feels quite weird to be in a largish town again, having to drive through traffic again is stressful! It’s also the first time in weeks that we will be able to buy some fresh produce and maybe I’ll even wash my hair!

This is a very simple desert, delicious served warm with some cream or yoghurt, or coconut yoghurt to keep it dairy free. I cooked it in the hot coals of our fire where we were camped next to a river for a few days. But of course it would work in the oven. You could use any jam you like, or even some fresh or tinned fruit.

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300g Plum Jam

300g Gluten Free Plain Flour

1/2 tsp baking powder

110g brown sugar

100g coconut oil

zest of 1 orange

50g rolled oats

30g desiccated coconut

1/2 tsp cinnamon

Cream, yoghurt, ice cream, coconut yoghurt, or coconut ice cream, to serve


Pre-heat oven to 180 degrees celcius. Grease and line a cake tin or tart tin.

In a bowl combine the gluten free plain flour, baking powder, sugar, coconut oil and orange zest. Mix with a wooden spoon until it comes together into a smooth dough. Remove one third of this mixture and place into another bowl along with the oats, coconut and cinnamon. Mix until a crumble mixture is formed.

Press the smooth dough mixture into the prepared pan. Top with the jam, smoothing out into an even layer. Top with the crumble mixture to form an even layer.

Bake for about 30mins or until golden and firm.

Allow to cool for about 15mins before cutting up to serve.

Serve warm with cream, yoghurt, ice-cream or a coconut yoghurt or ice cream.




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