Baked plum and coconut crisp recipe
The perfect warming dessert for a cosy evening, this deliciously fruity crumble is surprisingly quick to create and a great way to enjoy the season’s juiciest plums.
See method- Serves 4
- 5 mins to prepare and 40 mins to cook
- 391 calories / serving
Ingredients
- 8 plums, de-stoned and sliced into eighths
- 1 tsp vanilla paste or extract
- 2 tsp cornflour
- 3 tbsp caster sugar
For the coconut crisp:
- 4 tbsp plain flour
- 2 tbsp soft brown sugar
- 50g (2oz) cold butter, cubed
- 2 tbsp chopped pecans
- 5 tbsp desiccated coconut
Each serving contains
- Energy
- 1635kJ 391.0kcal
- Fat
- 25g
- Saturates
- 15g
- Salt
- 0.0g
- Sugars
- 28g
of the Reference intake
Carbohydrate 39.9gProtein 3.5gFibre 6.3g
Method
- Preheat oven to gas 6, 200°C, fan 180°C. Put the sliced plumsin a shallow baking dish (about 20x30cm). Add thevanilla, cornflour and sugar, then gently toss to coat.
- For the coconut crisp, combine the flour, sugar, butter, pecans and coconut in a bowl. Using your fingers, rub the butter into the dry ingredients, until it resembles chunky breadcrumbs. Scatter it over the fruit and bake for 40 minutes, or until golden. Serve warm.
- See more Seasonal recipes
- As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
