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Plum and raspberry crumble
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Prep Time:
10 minutes
10 minutes
Cook Time:
25 minutes
25 minutes
Total Time:
35 minutes
35 minutes
Transform leftover stone fruit into a delightful plum and raspberry crumble.
Ingredients:
- 6 plums, stones removed, cut into wedges
- 125g punnet raspberries
- 54.00 gm maple syrup
- 75g plain flour
- 75g chilled butter, chopped
- 40g shredded coconut
- 110g brown sugar
- Coles Finest Madagascan Vanilla Bean Ice Cream, to serve
Instructions:
- Preheat the oven to 180C. Combine plums, raspberries, and maple syrup in an 8-cup (2L) ovenproof dish.
- In a large bowl, combine flour and butter, then use your fingertips to gently mix them until the mixture looks like coarse breadcrumbs. Add coconut and sugar, mix well. Sprinkle the crumble evenly over the fruit, then bake for 20-25 minutes until it turns golden and crispy. Serve with a scoop of ice cream.
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