Two favourites combine in this coconut and plum crumble slice – a slice and a crumble! This recipes freezes well for a make ahead treat.
Ingredients
Method
Preheat oven to 180C (160C fan forced). Lightly grease and line a 20cm x 30cm slice pan lined with baking paper, leaving 2cm overhang on the long side.
Combine the flour, desiccated coconut and sugars in a large bowl. Stir in the butter and mix until just combined. Press two thirds of the mixture into the base of the prepared pan. Freeze for 10 minutes or until firm.  Reserving remaining mixture.
Cook the base on the lower shelf of the oven for 30 minutes or until golden brown and cooked through. Set aside.
PLUM FILLING Meanwhile, combine the butter, plums, honey, lemon rind, juice and arrowroot in a medium saucepan over medium heat, cook, stirring, until plums have broken down and mixture is thick and sticky. Spoon plum mixture over the base.
Meanwhile, using fingertips, mix vanilla through the reserved crumble mixture. Add the flaked coconut and mix to combine. Sprinkle over the plum filling. Return the slice to the oven and bake for 30 minutes or until crumble is golden brown. Â
Set aside to cool completely in the pan and refrigerate until cold. Cut into slices and serve.
How long does this plum crumble slice keep?
Store the slice in an airtight container in the refrigerator during hot weather for up to 4 days. The plum filling can be made a day ahead.
Can this plum recipe be frozen?
The slice freezes well. For best eating, refresh the slice in a 160C fan forced oven for 15 minutes or until hot and fragrant avoiding any excess browning. Cool and cut as directed in the recipe.
What is arrowroot flour used for?
It’s used in this recipe as a thickening agent. Cornflour can be used in place of arrowroot to thicken the plum filling if you like.