How many of you reading this post have felt a tad bit confused with this Autumnal weather in August? Have you suddenly switched from cold desserts to delicious and warming ?hot desserts? ?OK hands up I admit to both of these questions and receiving a bag full of home-grown plums at a time like this was welcomed warm heartedly. Initially it was lets make jam then galette then claufoutis and eventually settled with this crunchy coconut and oat topped?plum, apple and red currant crumble baked in fragrant cinnamon and nutmeg spice. Our home was perfumed with sweet juices of plum, red currants and apples cooking in sweet cinnamon spice with gentle notes of nutmeg oh and not to forget fragrant coconut absolute heaven, staring at the oven wasn’t helping at all ;).

It’s got to be said that this crumble dish is quite healthy as butter was replaced by coconut oil and majority of the sugar used was coconut sugar. Coconut sugar doesn’t taste like coconut at all as it derives from the sap of the flowers. In terms of taste it’s not far off brown sugar I’d say caramel kind of taste. It’s claimed that coconut sugar has essential amino acids, vitamins, minerals and considered to be a low GI sugar so having had done some research on this sugar I was intrigued how it would taste in a dessert and so here it is. This crumble has an equal balance of spice, sweetness and sharpness with a crunchy oat and coconut topping…serve it on its own, with custard or with ice cream you’ll be sure to bake it again 🙂




Cinnamon and nutmeg spiced apple, plum, red currant and coconut oat crumble (Gluten free, Dairy free)

Preparation time:20-25 minutes
Baking time:35 minutes


400g plums weighed with stones
70g Red currants
150g Pink lady apple or alternative
50g Coconut sugar
30g Caster sugar
1 1/4 Tsp ground cinnamon
1/4 Tsp ground nutmeg

Crumble topping

90g Gluten free rolled oats
20g?Desiccated coconut
1/2 Tsp ground cinnamon
80g coconut oil- melt after weighing
40g Coconut sugar


1. First prepare all the fruit, de-stone the plums and cut them in quarters. Remove the red currants from stalks and wash. Peel the apple and cut into small chunks.
2. Place all the fruit into a bowl and mix in the sugars and spices. Set aside.
3. Pre heat the oven at 200 degree C or 180 for fan assisted.
4. To make the crumble topping mix all of the crumble ingredients together.
5. In an oven proof dish spread your fruit mix and top it with crumble mix.
6. Place in oven to bake for 30-35 minutes, you should see the fruit mix bubbling and rising, the crumble should be golden brown. If you find your topping is browning too quickly, cover the dish with foil and bake.





Grab a spoon and dig in, the best way to enjoy this crumble is straight out of the oven 🙂

"Eating these nankhatai took us straight back to our childhood. Amazing!"
Pervin and Cyrus Todiwala - Cafe Spice Namaste.

?I ordered the cardamom, rose and pistachio cake. It was delicious. So light and tasted just like gulabjaman. It was so fresh and presented and decorated beautifully. Highly recommend.?
Yasmin Ibrahim

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Indulgence in a bite with a hint of spice!

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