Tart and sweet, this plum crumble is rich in colour, vitamin C, magnesium and calcium.
A chewy crumble on top complements the soft plums – and is so easy to whip up! Just stew your fruit, mix your crumble and bake for a delicious dessert or indulgent breakfast.
Why we love this upgrade on a classic? Instead of adding sugar to stew the fruit, flavour the crumble and possibly serve with ice cream, we’ve kept the sugars to a minimum in this low calorie sweet treat by using whole fruits and serving with full fat Greek yogurt.
Preheat the oven to 180°C/350°F/Gas mark 4.
In a pot on the stove, stew plums and blueberries for approximately 10 minutes.
Mix oats, butter, almonds and cinnamon together in a bowl - until it sticks together.
Scoop the plum mixture into a baking dish and top with the oats. Bake in the oven for 5-10 minutes or until golden brown.
Serve with a scoop of greek yoghurt.
Tips:
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat and serve.
- Freeze for up to 2 months. Defrost and reheat before serving.
- Batch cook and freeze in portions for a convenient meal.
Ingredients
Directions
Preheat the oven to 180°C/350°F/Gas mark 4.
In a pot on the stove, stew plums and blueberries for approximately 10 minutes.
Mix oats, butter, almonds and cinnamon together in a bowl - until it sticks together.
Scoop the plum mixture into a baking dish and top with the oats. Bake in the oven for 5-10 minutes or until golden brown.
Serve with a scoop of greek yoghurt.
Notes
Gabrielle Newman, BHSc (Nutritional Medicine), is the Nutritionist and Recipe Developer for The Fast 800. For more healthy lifestyle tips and recipes, head to https://thefast800.com
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