© 2014 Can Caramelo Plum Cream 'n Crumble featured

Plum Cream ‘n Crumble

When I went to Australia this summer, I was surprised with the quantity of raw and vegan food I could find, especially in Byron Bay which seems like a special place for organic food, crafts markets, music, and all kind of spiritual activities. I was also slightly shocked by the prices, but after living near Geneva for 3 months, I was starting to get used to it. One thing I ate for dessert inspired this plum cream ‘n crumble recipe. It was with rhubarb and strawberries instead of plums and absolutely delicious. Especially in summer it’s nice to have a cold crumble -as opposed to a classic crumble- but actually in Australia it was winter and I wouldn’t have wanted anything else. A big advantage is that you can make it ahead and just store it in the fridge. I took some for a picnic and one to work as a dessert (although it didn’t survive so long… I admit I had it as a second breakfast).

Plum cream n crumble collage

Because of the elevated prices I ate most of the beautiful raw cakes only with my eyes. Even if I don’t buy it at the end, I sometimes like choosing the one I like best, buying it imaginarily. I used to do this with a very good friend in Chile years ago. We didn’t have any money, so whenever we entered a nice shop (not so very often anyway), we would look at all the different items, clothes or whatever they were selling, disregarding the things we didn’t like and deciding which ones we would take. It was strangely satisfying.

Chia jar

I did 4 different types of creams with the fruit base and crumble, to keep it simpler I’ll only put 2 here, but if you’re interested in making a sesame or coconut whipped cream instead, I could put the instructions in the comments. The cashew cream is thick, soft and creamy, but you need a high speed blender to make it really smooth. For the chia pudding you don’t need any special equipment, the texture is gorgeous and it is a little lighter than cashew cream.

cashew cream jar side

Believe me, it’s great to open the fridge door and facing these jars waiting to be eaten!

chia pudding jar side

jars from top

Makes 8.

Notes: These can be made ahead and kept in the fridge for at least 3 days. In this recipe the cashew cream and chia pudding are for 4 jars, but you could double the recipe to make only one version. Of course you could also use half the plums and half the crumb layer recipe to make only 4 jars of plum cream ‘n crumble. I also did versions with coconut whipped cream and sesame cream instead of cashew cream and chia pudding and they came out very good too (although sesame cream is slightly bitter). You could also use raw sprouted granola instead of the crumb layer. Change the fruit if you want to – try apples for example (adding a little cinnamon and adjusting the baking time).


For the plum layer:

  • ca. 700g/25oz fresh plums
  • 1 vanilla bean/ 1 teaspoon of pure vanilla extract
  • 2 tablespoons maple syrup

For the cashew cream:

  • 1 cup cashews, soaked for at least a couple of hours or overnight
  • 1 cup water
  • 3 Medjoul dates, pitted

For the chia pudding:

  • 1 1/2 cups almond milk
  • 4 tablespoons chia seeds
  • 2 tablespoons maple syrup

For the crumb layer:

  • 1 cup almond meal/ ground almonds OR rolled oats
  • 1/4 cup buckwheat flower
  • 5 medjoul dates, pitted
  • 1/4 cup pistachios
  • 2 tablespoons coconut oil
  • 1 vanilla bean/ 1 teaspoon of pure vanilla extract
  • pinch of sea salt

Preheat the oven to 230ºC/450ºF. Cut the plums in quarters and pit them. Put on a baking tray. Scrape the vanilla bean and toss the plums with the vanilla and maple syrup. Bake for 15min until the plums are soft. Leave the oven on for the crumb layer.

For the cashew cream, put all ingredients into a high speed blender and blend until completely smooth.

For the chia pudding, add all the ingredients to a jar and stir until the maple syrup is dissolved. Put into the fridge. Stir again after a couple of minutes to avoid all the chia seeds sticking together. Repeat this a couple of times more. Leave until thick (best overnight).

For the crumb layer, coarsely chop the pistachios, then add all the ingredients to a mixing bowl and use your hands to bring everything together. Line a baking tray with parchment paper and cover it with the crumbs. Bake at 200ºC/ 400ºF for 5-10 minutes, until slightly browned. Let cool down.

Now equally distribute the plums into 8 jars. Top with cashew cream or chia pudding and crumbs.

plum cream n crumble side


  1. Posted 29 Sep ’14 at 10:13 am | #

    I am seriously obsessed with how delicious these crumbles look and sound! Your photography of them is great too…pinned!

    • Posted 29 Sep ’14 at 1:12 pm | #

      Thank you Thalia! One day noisette butter crepes, one day crumble for breakfast? 🙂

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