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Another of Shelagh's recipes that goes down a storm at our events. The basic recipe can be adapted to any fruit in season, or a mixture: plum and blackberry makes a lovely combination, for example.
For the crumble
250g coconut oil
300g wholemeal flour
150g porridge oats
1 tsp cinnamon
200g soft brown sugar - more or less to taste
pinch of salt
1 tsp vanilla essence
small handful of chopped nuts or seeds - sunflower seed, sliced almond, desiccated coconut etc
Fruit (quantities may vary with the type)
1 kg plums (or other fruit), stoned and chopped as appropriate
200g of sugar - to taste
Juice of a small orange
Melt the coconut oil and combine with the other crumble ingredients.
Cook the fruit, sugar and juice in a pan on a low heat until soft and pulpy.
Line a roasting tin or similar with baking paper.
Press half the crumble into the base and spread the fruit over the top.
Sprinkle the rest of the crumble on top. You could use less topping if you want the fruit to show through.
Top with more seed or nuts if you like.
Bake at 200C for around 20 minutess until lightly brown on top.
Leave to cool completely so it firms up enough to cut into squares.