I have a serious sweet tooth. Anyone who knows me also know this fact about me. We had this plum crumble for Sunday morning breakfast . . . yes, you heard it right . . . . it is breakfast. A cool morning with sudden downpour, when the weather department have almost written off this year’s monsoon is a perfect excuse to have this sort of breakfast. Well! It has oats, amaranth, plums, almonds and unrefined sugar in form of wild raw honey and brown sugar. Sounds good ha!!! The tart plums pair perfectly with honey, almonds add some crunch and oats are a perfect base. And an awesome aroma fills your kitchen when you take it out of the oven.
Crumble is a dish with British origin, popular during World War II as an economical alternative to pies. It can be made savory or sweet, but sweet is a popular version. In America, it is also known as crisp (maybe because they bake it a tad bit longer to get the crisper texture . . . well that’s my version)
A simple recipe, quick to make and enjoyed eaten warm. You can replace plums with any stone fruit of your choice like cherries or peaches. To keep it healthier have it with a dollop of chilled yogurt or if you are in an indulgent mood slather it with good old vanilla ice cream. We also liked it plain and warm . . . the choice is yours. Go ahead and try it yourself.
4 big plums, pitted and diced
1/4 cup honey
1.5 tbsp cornstarch
1/8 tsp cinnamon
1/2 cup quick cooking oats
1/8 cup powdered almonds
1/4 cup amaranth flour
1/8 cup brown sugar
1/4 tsp grated ginger
1/8 tsp salt
2 tbsp butter, melted
1.5 tbsp dahi (greek yogurt)
Preheat the oven to 170 degrees Celcius.
In a medium sized glass dish approximately 8” diameter, mix together the sliced plums, honey, cornstarch and cinnamon. Arrange the mixed plums in a single layer.
In another bowl, mix together the oats, amarnth flour, powdered almonds, brown sugar, ginger and salt.
Mix in the melted butter and yogurt. Stir until the mixture is moistened throughout.
Spread the oats mixture evenly over the plums to cover them almost completely.
Bake for 30 minutes or until the filling is bubbling around the edges and the top is golden. Let it rest for few minutes before digging in. Serve warm, as it is or with a scoop of vanilla ice-cream or yogurt.
Note: Keep the topping ready and then work with the plums, to keep the moisture from plums under check.