Plum Crumble

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Plum Crumble

Plum Crumble

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Butternut squash soup: beautiful blend of sweet roasted squash, savory onions, and aromatic spices. Creamy and comforting.

Cooking Time: 15min + 30min oven

Serving: 4 servings

INGREDIENTS:

  • 6-8 ripe plums, pitted and sliced
  • 1 tablespoon brown sugar
  • 1/4 tamarind juice (or orange juice)
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup all-purpose flour
  • 1/4 cup old-fashioned rolled oats
  • 1/4 cup brown sugar, packed
  • 1/4 cup unsalted butter, cold and cut into small cubes
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 1 tablespoon of coconut yoghurt (or of your choice)

INSTRUCTIONS:

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine the sliced plums, granulated sugar, tamarind juice and ground cinnamon,  Toss the mixture gently to coat the plums evenly. Set aside while you prepare the crumble topping.
  3. In another bowl, combine the all-purpose flour, rolled oats, brown sugar, cold cubed butter, ground cinnamon, and a pinch of salt. Use your fingers or a pastry cutter to mix the ingredients together until the mixture resembles coarse crumbs. The butter should be evenly distributed throughout the mixture.
  4. Pour the plum filling into a baking dish or divide it among individual ramekins. Spread the crumble topping evenly over the plums, covering them completely.

  5. Place the baking dish in the preheated oven for 30-35 minutes, or until the topping is golden brown and the plum filling is bubbling around the edges.