Plum and Blackberry Crisp
A spiced plum and blackberry crisp to keep you warm on these autumnal nights. Using sweet plums and bitter blackberries with a gingery oat crumble streusel topping for a delicious, and more importantly, super simple dessert.
Servings: 6
Ingredients
For the baked fruit
- 6 plums
- 300 g blackberries
- 35 g soft brown sugar
- 2 tbsp flour
- 1/4 tsp cinnamon
For the crisp topping
- 175 g plain flour
- 75 g quick oats
- 150 g margarine
- 75 g old fashioned / jumbo oats
- 50 g soft brown sugar
- 50 g demerara sugar
- 50 g roughly chopped pecans
- 1 tsp ginger
- Pinch of salt
Instructions
- Preheat the oven to 200C / 180C fan.
- Grease a 21cm x 26cm rectangular baking dish with margarine.
- Slice the plums into wedges. Mix the plums, berries, sugar, flour and cinnamon and pour into the dish.
- Using your fingers, rub margarine into the flour and quick oats.
- Mix in the jumbo oats, both types of sugar, pecans, ginger and salt. Clusters will naturally form, although you can always add a few more by squeezing the mixture together.
- Scatter on top of the fruit mixture. Sprinkle over the pecans.
- Place the baking tin in the oven and bake for 40 minutes.
- Remove from the oven and leave to cool for 5 minutes. Serve with dairy free ice cream.