Wholewheat plum crisp

Serves: 4
Preparation time: 20 minutes
Cooking time: 20 minutes



4 slices wholemeal bread, crusts removed
4 slices white bread, crusts removed
60g (2½oz) light muscovado or light brown sugar
½ tsp ground cinnamon
Pinch salt
50g (2oz) unsalted butter, melted


10 plums, halved, pitted and roughly chopped
3 tbsp granulated sugar
1 tsp cornflour
Pinch salt
1 tsp lemon juice
½ tsp vanilla extract


1. Preheat the oven to 200°C/R6.

2. Make the topping: In a food processor, add the bread and pulse until fine crumbs form. Transfer the breadcrumbs to a medium bowl and stir in the muscovado or light brown sugar, cinnamon and salt. Add the melted butter, stir well to combine, then set aside.

3. To make the filling combine the plums, sugar, cornflour, salt, lemon juice and vanilla extract in a medium bowl.

4. Spoon the plum filling into a deep rectangular or square baking dish and cover with an even layer of the topping. Bake until the plums are tender and look juicy around the edges of the baking dish, and the topping is golden-brown – about 20 minutes. Serve warm or at room temperature.

Recipe and image courtesy of www.beautifulcountrybeautifulfruit.co.uk

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