Plum Crumble

RatingDifficultyBeginner
Prep Time10 minsCook Time20 minsTotal Time30 mins
 4 large plums, destoned and diced
 60 g frozen blueberries
 40 g whole rolled oats
 30 g butter, diced and softened
 20 g almonds, chopped
 1 tsp cinnamon
 120 g full fat Greek yogurt
1

Preheat the oven to 180°C/350°F/Gas mark 4.

2

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.

3

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.

4

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.
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Ingredients

 4 large plums, destoned and diced
 60 g frozen blueberries
 40 g whole rolled oats
 30 g butter, diced and softened
 20 g almonds, chopped
 1 tsp cinnamon
 120 g full fat Greek yogurt

Directions

1

Preheat the oven to 180°C/350°F/Gas mark 4.

2

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.

3

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.

4

Serve with a scoop of greek yoghurt.

Plum Crumble
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