Rosemary Plum Oat Crumble
What is it about the humble crumble that just screams warm cosy comforting deliciousness? For me, it is the absolute ultimate dessert. I love how versatile it is — the fruit can be changed up seasonally so you never get bored. This crunchy topping consists of wholegrain oats, a ton of nuts and seeds, and no refined sugar. I also added some protein powder too — I mainly did that for my kids, because having the same school lunch everyday of pasta, potatoes and rice isn’t exactly full of protein, but it is a little extra boost for us all! One serving provides 8g of protein, 4g of fibre and over a third of my daily Vitamin C requirements. Not bad for an indulgent dessert!
Best enjoyed with a spoonful of oat cream on top.
For the Middle:
· 800g Plums
· 1 tbsp Coconut Sugar
For the Crust:
· 75g Oat flour
· 75g Gluten Free Oats
· 80g Organic Coconut Sugar
· 40g Pumpkin Seeds
· 40g Sunflower Seeds
· 40g Flaked Almonds
· Optional — 25g Unflavoured Protein Powder (I used Neat Nutrition)
· 2 tsp Dried Rosemary
· 150g Butter — Softened (can be substituted for coconut oil if Vegan)
· Preheat the oven to 180 degrees
For the middle:
· Wash and dice the plums.
· Either distribute the plums evenly between 8 separate ramekins or spread out in one whole crumble dish.
· Sprinkle with the 1 tbsp sugar.
For the crust:
· Add all of the ingredients apart from the flaked almonds, sunflower and pumpkin seeds to a blender and mix well.
· Place that mixture into a bowl and add the nuts and seeds.
· Mix by hand so that the seeds stay chunky and textured.
· Crumble the mixture evenly over the fruit and bake in the oven for 45 minutes.
Cheats Tip — Since it is relatively rare that I cook for 10 people at one time, I tend to make mine into individual ramekins because if I’m going to the trouble of making these, I want a freezer stocked full of them! If you are doing this, then only cook for 20mins and set aside to cool. Then pop them in a Ziploc bag and lay flat in the freezer. Once defrosted, just heat up in the oven for 30 mins.
Calories — 402
Carbohydrates — 57g
Fat — 19g
Protein — 8g
Fibre — 4g
Vitamin A — 9%
Vitamin C — 37%
Iron — 14%