Plum and Prune Crisp
By OcadoLife
Published on 25 September 2023
You’ve tried plum crumble – now give Plum and Prune Crisp a whirl. A ‘crisp’ has extra looseness, which comes from replacing some of the flour with cereals or nuts. Niki Segnit, author of The Flavour Thesaurus series and Lateral Cooking, has used almonds in the topping here to complement the marzipan-like flavour of the stones in plums and prunes. For an extra fragrant note, try mixing ¼ tsp ground fennel seed in with the fruit and sugar in step 1. Serve with a scoop of your favourite vanilla ice cream. Looking for more dessert recipes? Look no further.Time and servings
55 minsTotal time
Serves 6306 kcal/serving
20 minsPrep time
35 minsCooking time
Ingredients
- 12 ripe plums, halved, stoned and each half cut into 3 slices
- 4 soft prunes, each cut into 4 pieces
- 40g granulated or caster sugar
- 65g gluten-free plain flour or regular plain flour 4 tbsp ground almonds
- 3 tbsp gluten-free rolled oats or regular rolled oats (not instant)
- 50g light brown sugar, plus 1 tbsp
- ¼ tsp fine sea salt
- 35g odourless coconut oil or unsalted butter, melted
- 6 scoops vegan vanilla ice cream, to serve (optional)
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Put the plums, prunes and granulated or caster sugar in a deep ovenproof dish (approx. 22 cm). Toss to coat in the sugar, then pat down gently to make a flattish, even surface.Step 2
For the crisp, stir the flour, almonds, oats, 50g brown sugar and salt together in a bowl. Drizzle over the coconut oil or melted butter and mix well.Step 3
Sprinkle the crisp mix, then the 1 tbsp brown sugar, evenly over the plums.Step 4
Bake in the centre of the oven for 35 mins, until golden. Serve warm, with ice cream, if you like. Leftovers will keep well, covered, somewhere cool for up to 3 days.