600g ripe but firm plums
1/3 cup caster sugar
¼ cup oats
½ cup nutty wheat flour
¼ cup cake flour
½ tsp baking powder
1 tbsp NOMU Sweet Rub
1 tbsp brown sugar
60g unsalted butter
50g flaked almonds
Crème fraiche or yoghurt, to serve
Preheat the oven to 190°C and grease six ramekins or a pie dish.
Cut the plums off the pips and roughly dice. In a saucepan, heat the plums with sugar so that they release some of their juices and the sugar melts into a syrup.
In a food processor, pulse the oats, flours, baking powder, NOMU Sweet Rub, brown sugar and butter until the mixture resembles breadcrumbs. To get the right consistency, when you squeeze the crumble together, it should clump. Finally, stir in the flaked almonds.
Fill each ramekin or the pie dish with the plums, top with crumble and bake for 30 minutes or until golden brown and bubbling.
Serve as is or with crème fraiche or yoghurt.
600g ripe but firm plums
1/3 cup caster sugar
¼ cup oats
½ cup nutty wheat flour
¼ cup cake flour
½ tsp baking powder
1 tbsp NOMU Sweet Rub
1 tbsp brown sugar
60g unsalted butter
50g flaked almonds
Crème fraiche or yoghurt, to serve
Preheat the oven to 190°C and grease six ramekins or a pie dish.
Cut the plums off the pips and roughly dice. In a saucepan, heat the plums with sugar so that they release some of their juices and the sugar melts into a syrup.
In a food processor, pulse the oats, flours, baking powder, NOMU Sweet Rub, brown sugar and butter until the mixture resembles breadcrumbs. To get the right consistency, when you squeeze the crumble together, it should clump. Finally, stir in the flaked almonds.
Fill each ramekin or the pie dish with the plums, top with crumble and bake for 30 minutes or until golden brown and bubbling.
Serve as is or with crème fraiche or yoghurt.
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