Warm oat, nuts and plum crunch

plum crumble

Crunchier and healthier than the original crumble topping. I make double the amount of topping and store in a glass jar for a quick dessert in the middle of the week. Plums are in season between May – October.

Serves: 4

Total time: 45 minutes


  • 1 teaspoon cinnamon (ground)
  • 450g plums (ripe)
  • 6 tablespoon oatmeal, porridge oats
  • 60g brown sugar (approx)
  • 2 tablespoons brown Sugar
  • 2 tablespoons chopped nuts


  • Oven Temperature: 325ºF – 160ºC – Gas Mark 3 – Moderate
  • Cut plums in half, remove stones, cut into quarters.
  • Place plums in a saucepan with the 60 grms sugar and cinnamon. Add enough water to reach half way up the plums.
  • Gently simmer for 10 – 15 minutes
  • Mix the oats, sugar and nuts.
  • Divide plums into 4 ramekin dishes. Top with oat mixture.
  • Place the dishes on a baking tray. Bake for 15 minutes or until golden brown
  • Serve warm as a dessert or cold for breakfast. Greek yoghurt or custard works well with this dish.