Plum flapjack crumble

Name: Plum flapjack crumble
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 110 g Essential Unsalted Butter, plus extra for greasing; 2 tbsp golden syrup; 90 g light brown soft sugar, plus 1 tbsp; 125 g Essential Porridge Oats; 75 g toasted flaked almonds; 600 g British Plums (about 7); ½ orange or 1 easy peeler (scrubbed), zest and juice; 1 tsp ground cinnamon; Vanilla ice cream, crème fraîche or single cream, to serve (optional)

British plums are just coming into season and make a wonderfully sticky crumble – ideal for using up any gluts of fruit.

5 out of 5 stars(3) Rate this recipe

Vegetarian

Serves6
CourseDessert
Prepare15 mins
Cook50 mins
Total time1 hr 5 mins
Pluscooling

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110g Essential Unsalted Butter, plus extra for greasing
2 tbsp golden syrup
90g light brown soft sugar, plus 1 tbsp
125g Essential Porridge Oats
75g toasted flaked almonds
600g British Plums (about 7)
½ orange or 1 easy peeler (scrubbed), zest and juice
1 tsp ground cinnamon
Vanilla ice cream, crème fraîche or single cream, to serve (optional)

Preheat the oven to 180°C, gas mark 4; lightly grease a 1.5-litre baking dish. Put the butter and golden syrup in a small saucepan and heat until melted. Take off the heat and stir in 90g sugar, the oats and almonds with a pinch of salt; set aside to cool while you prepare the filling.
Cut each plum into 6-8 wedges (removing the stones). Place in the baking dish with 1 tbsp sugar, the orange zest and juice, plus the cinnamon; toss together. Spread out into an even layer.
Spoon the flapjack topping evenly over the top of the fruit and bake for 40-45 minutes, checking and rotating the dish after 30 minutes if necessary. Cool for 10 minutes before serving with ice cream, crème fraîche or cream, if liked.

Cook’s tip

Leftover toasted almond flakes bring a nutty crunch to both sweet and savoury dishes. Try them scattered over pastas or grain salads, or sprinkle over cakes.

Typical values per serving when made using specific products in recipe