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Plum flapjack crumble

Plum flapjack crumble

By Olivia Banerjee
15’ Prep time
50’ Cook time
65’ Total time
441 Calories
6 Serving

Summary

British plums are just coming into season and make a wonderfully sticky crumble – ideal for using up any gluts of fruit.
Olivia Banerjee 0 Followers

Step by Step

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Step 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.
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Step 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.
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Step 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.

Ingredient

  • Ground cinnamon
    Ground cinnamon
    1 tsp
  • Orange
    Orange
    0.5
  • Light brown soft sugar
    Light brown soft sugar
    90 grams
  • Golden syrup
    Golden syrup
    2 tbsp
  • Toasted flaked almonds
    Toasted flaked almonds
    75 grams
  • Essential porridge oats
    Essential porridge oats
    125 grams
  • British plums
    British plums
    600 grams
  • Essential unsalted butter
    Essential unsalted butter
    110 grams
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