Plum flapjack crumble
Prep
15 mins
Cook
50 mins
Servings
6
Difficulty
Medium
This plum flapjack crumble is one of my favourite ways to use up the season's fresh fruit. It's wonderfully simple to throw together, needing just basic ingredients you probably have in your cupboard, and the whole thing comes together in just over an hour. The oats in the crumble topping are packed with fibre, which keeps you satisfied for longer, while the toasted almonds add a lovely crunch and richness. I love serving this warm with vanilla ice cream, and honestly, it tastes like you've spent far more effort than you actually have.
Ella x
Ingredients
- 110 gramsessential unsalted butter(plus extra for greasing)
- 2 tbspgolden syrup
- 90 gramslight brown soft sugar(plus 1 tbsp)
- 125 gramsessential porridge oats
- 75 gramstoasted flaked almonds
- 600 gramsbritish plums((about 7))
- ½orange(or 1 easy peeler (scrubbed), zest and juice)
- 1 tspground cinnamon
- 1vanilla ice cream(crème fraîche or single cream, to serve (optional))
Detail level
Instructions
- 1
Preheat the oven to 180°C, gas mark 4; lightly grease a 1.5-litre baking dish. Put the butter and golden syrup in a small saucepan and heat until melted. Take off the heat and stir in 90g sugar, the oats and almonds with a pinch of salt; set aside to cool while you prepare the filling.
- 2
Cut each plum into 6-8 wedges (removing the stones). Place in the baking dish with 1 tbsp sugar, the orange zest and juice, plus the cinnamon; toss together. Spread out into an even layer.
- 3
Spoon the flapjack topping evenly over the top of the fruit and bake for 40-45 minutes, checking and rotating the dish after 30 minutes if necessary. Cool for 10 minutes before serving with ice cream, crème fraîche or cream, if liked.
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