A ripe plum is one of summer's greatest gifts and even better when it's turned into a deliciously simple and flavoursome dessert like this plum and berry flapjack crumble.
It only requires 15 mins of prep time and uses in season plums, maple syrup, frozen mixed berries and plenty of spices to give a decadent taste (without too much sugar) and with plenty of jammy fruits.
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Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Cal/Serv:
373
Ingredients
450g
ripe plums, halved and destoned
6Tbsp.
maple syrup
21/2tsp.
ground cinnamon
3tsp.
vanilla extract
300g
frozen mixed berries, defrosted
1Tbsp.
cornflour
100g
rolled oats
75g
wholemeal flour
50g
flaked almonds
75g
coconut oil
Directions
Step 1
Preheat the oven to 200°C (180°C fan) mark 6. Put the plums into a frying pan with
a lid with 2tbsp water, 3tbsp of the maple syrup, 1tsp each of the cinnamon and vanilla. Cover and simmer gently for about 5min, until tender. Add the berries, with their juice, and the cornflour, and mix well. Tip the mixture into an 1.1 litre (2 pint) ovenproof dish.
Step 2
In a large bowl, mix together the remaining maple syrup, cinnamon and vanilla with the oats, flour, flaked almonds and coconut oil. Spoon over the fruit, and then bake for 20-30min until the fruit is bubbling and soft and the topping is golden.
GH TIP: To make this gluten free, replace the wholemeal flour with an equal amount of gluten- free oats, whizzed to a fine crumb in a food processor.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
