The Best Spiced Plum & Gin Crumble (Gluten Free, Vegan)

Prep: 5 minutesCook: 50 minutesTotal: 55 minutes
Yield: serves 2 to 3Category: Desserts
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This delicious Plum & Gin Crumble is the ultimate comforting dessert when the weather drops cooler! Alhough it is spiked and spiced you can easily make this alcohol free if you are not a drinker!

The sweetness of the plums in this recipe work perfectly with the warmth of the ginger and cinnamon making this such a lovely dessert. The addition of the gin adds a little kick and gives this boozy dessert a little festive nod making it the perfect recipe to cosy up with on cold nights in the run up to Christmas!

Crumbles are my ultimate comfort dessert so it was only a matter of time before I put a healthy, gluten free and vegan spin on one! This recipe is based on my Apple & Rhubarb Crumble which I created earlier in the year using a healthier topping made with gluten free oats and coconut oil. I have used the same ingredients for the crumble topping in this recipe meaning that it is a much healthier alternative to other versions yet it does not compromise on flavour.

I love this dessert as it is, however, if you are not overly keen on ginger and cinnamon you could omit these ingredients and keep this recipe spiked, not spiced. I use fresh plums in this recipe and have never used the tinned kind, however, I do not see why it wouldn’t work – they just might not need as long in the oven or any water adding.

I do not drink alcohol that often but I do love to use it in my recipes, I use one of my favourite craft gins in this and it is important to remember that the quality of the gin will have a direct impact on the quality of the dessert. If you use a gin that doesn’t taste that great then, the chances are, the crumble won’t taste that great either. I have not included the time needed to marinate the plums in the total time needed for the recipe, however, I tend to just place the covered gin soaked plums in the fridge the day before I make this crumble and let them sit overnight.

If you like the sound of this dessert but don’t drink, you can completely omit the step where you marinate the plums in gin and make this alcohol free.

I have noted the serving size to be two to three as I usually use the amounts listed below to make two large single serve portions of my crumble. If you had a smaller appetite you could make one larger dish of this and have the perfect dessert for three, or maybe even four, people when served with custard or ice cream.

This is best made fresh, however, it does reheat well in the oven when covered. If needed you could always bake the fruit earlier in the day to save time and then add the crumble topping and bake right before serving.

If you like this Plum & Gin Crumble you may also like Peach & Ginger Crumble recipe which you can find here. If you are interested in more dessert recipes incorporating alcohol, you might like my Prosecco & Raspberry Loaf which you can find here or my Coconut & Amaretto Truffles.

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for the filling

  • 6 ripe plums
  • 100ml 1/4 cup + 3 tbsp gin
  • 6 tbsp water
  • 3 tbsp coconut sugar
  • 1 tsp cinnamon
  • 1 tsp dried ginger

for the crumble topping

  • 80g 1 cup gluten free oats
  • 2 tbsp maple syrup
  • 1 tbsp coconut oil (melted)
  • 1/2 tsp cinnamon
  • 1/2 tsp dried ginger


  1. Cut the plums into slices, discarding the stones, and place in a bowl
  2. Add the gin to the bowl and stir to ensure each slice is coated. Cover and place in the fridge to marinate overnight
  3. When the time comes to make this dessert, tip the plums and any remaining gin into an oveproof dish
  4. Top the plums with the water, cinnamon, ginger and coconut sugar
  5. Place the dish in the oven and bake at 200 degrees Celsius for thirty minutes in a preheated oven
  6. While the fruit bakes prepare the crumble topping. Add the oats, ginger and cinnamon to a bowl and pour in the melted coconut oil and maple syrup. Mix well until the ingredients come together
  7. After the thirty minutes is up sprinkle the crumble evenly over the top of the baked fruit
  8. Return to the oven. Bake for another 20 minutes or until gold and crisp on top


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