Plum and blackberry crumble with spiced yoghurt
This delicious plum and blackberry crumble is one to put at the top of your must-try list - especially if it's paired with a dollop of homemade spice yoghurt. One helping will never be enough!
- 10 mins preparation
- 50 mins cooking
- Serves 6
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Ingredients
- 1.5 kg plums
- 250 g blackberries
- 1/3 cup honey, warmed
- 1 tsp vanilla extract
- 1 tsp cornflour
- 150 g Greek-style yoghurt
- 250 g mascarpone
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
Crumble topping
- 1 cup self-raising flour, sifted
- 1/2 cup demerara sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 125 g cold unsalted butter, finely chopped
- 1 cup coarsely chopped pecans
Method
- 1Preheat oven to 170°C. Grease a 20cm x 30cm oval, 2.5-litre baking dish. Line an oven tray with baking paper.
- 2Meanwhile, cut plums in half and twist to separate the halves. Remove and discard the stones. Chop into large pieces and place with blackberries in baking dish.
- 3Stir honey, vanilla and cornflour in a jug until well combined; pour over fruit. Stir fruit to coat well in honey mixture.
- 4Bake fruit for 35 minutes or until tender.
- 5Meanwhile, to make crumble topping, combine flour, sugar and spices in a bowl; rub in butter until mixture is crumbly. Stir in pecans. Spoon mixture in a thin layer onto lined tray. Bake crumble topping for 15 minutes or until golden. Cool the mixture for 10 minutes before coarsely crumbling.
- 6Combine the yoghurt, mascarpone, cinnamon and ginger in a small bowl.
- 7Top warm fruit mixture with crumble mixture. Serve with spiced yoghurt.
Notes
You can use any combination of stone fruit instead of plums if you prefer.
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