Plum crumble


A deliciously warming, spiced crumble for the winter months.

It’s well worth making the effort to use fruit sugar, or xylitol if you can get hold of it. Both have a much lower GI (refined sugar is usually at least 5x higher) making this a healthier version of crumble. Plums themselves are high in fibre so they’re a great fruit to eat – and this recipe makes them very moreish!

preparation time 5 minutes cooking 20-25 minutes serves 4

50g dairy-free margarine
1kg plums, halved and and pitted
6-8 tbsp runny honey
4 star anise

150g rice flour
25g buckwheat flour
25g gram flour
100g chilled dairy-free margarine, cut into small cubes
75g fruit sugar or xylitol

1 Preheat the oven to 180ºC/350ºF/Gas 4.
2 Heat the margarine in a large, heavy-based saucepan over a medium heat. Add the plums and cook, stirring occasionally, for 5 minutes. Add the honey, depending on the sweetness of the plums, and the star anise and cook for a further 10 minutes, stirring occasionally.
3 Meanwhile, make the crumble. Sift the flours into a large mixing bowl and add the sugar. Add the butter and, using cold fingertips, rub it into the flours and sugar until the mixture resembles fine breadcrumbs. You can also do this in a food processor: simply sift the flours into the bowl, add the sugar and the margarine and blend briefly until the mixture resembles fine breadcrumbs.
4 Spoon the plum mixture in a 2.5-litre ovenproof dish, removing the star anise as you find them. Crumble the topping mixture over the plums, making sure all the plums are covered.
5 Bake in the hot oven for 20-25 minutes until browned on top. Remove from the oven and serve immediately.

related ingredients: fruit sugar, goat’s milk, gram/chickpea flour, rice flour, xylitol

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