Somewhere, in the back of my mind, I had a vague recollection of seeing a recipe for a plum crumble, made in a skillet with nuts and seeds in the topping. Finding myself with a wonderful bowl of red plums I searched high and low for the recipe but failed to find the one I was looking for so I decided to create my own crumble and hope for the best.
It turned out much better than I expected, and so tasty that my husband asked me to make it again just a day or so later. The crumble is delicious, gluten-free and very quick to make. The quantities were guesswork; approximately 75g of each ingredient makes a good amount of topping.
10 -12 plums
Handful pumpkin seeds
Handful flaked almonds
Handful+ gluten-free oats
Handful+ almond flour
Butter or coconut oil
To make the crumble, put the pumpkin seeds, flaked almonds, oats and almond flour in a saucepan with a knob of butter or coconut oil. Heat slowly stirring continuously until butter melted and starting to ‘cook’ the mix. Pour in a glug of maple syrup and mix well, cooking for about a minute. Leave to cool, when the mix will go crumbly.
Halve the plums, removing the stones and place in a cast iron skillet with a knob of butter.
Gently heat and simmer for a minute or two, turning the plums over carefully. They will cook very quickly so don’t over-cook. At this stage, add a very tiny drizzle of maple syrup if you want to sweeten the plums.
Remove the skillet from the heat and sprinkle over the crumble. Place in a 160°C oven until the crumble is browned and the plums hot.
Serve with some delicious creamy live yoghurt.
NB: All photographs used in this blog have been taken by me, and are of food I have prepared myself.