PLUM AND MUESLI CRUMBLE

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Published on Thursday, 31 May 2012 10:03

Last Updated on 27 May 2012

Monica Costa

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The muesli gives a slight twist to a traditional crumble topping and served with delicious vanilla ice Cream is a family favourite.

Servings: 4

Prep Time: 1hr

INGREDIENTS:

4 scoops of Vanilla Ice Cream (100g/200ml) – we used Carte D’Or Vanilla Ice Cream for this recipe

400g fresh ripe plums, halved and stone removed

3 tbsp fresh orange juice

25g light brown sugar
½ tsp mixed spice

100g plain flour, sifted

50g muesli with fruit and nuts

75g butter, cut into cubes

50g light brown sugar

15g flaked almonds

PRE-HEAT the oven 180°C/160°C fan assisted/ Gas Mark 4.

POACH the fresh plums in a pan with the orange juice, 25g light brown sugar and mixed spice over a gentle heat for 5 minutes. Cover and let the flavours develop while preparing the topping.

RUB together the flour, muesli and butter with finger tips until it resembles breadcrumbs, stir in the sugar.

PLACE the part cooked plums into a 1 ½ litre oven proof dish, top with the crumble mixture and sprinkle with the flaked almonds.

COOK in the pre-heated oven on a baking tray for 35 minutes or until golden in colour and the plums are cooked. Allow to cool slightly before serving.

SERVE portions of the crumble into dessert bowls.

SCOOP balls of Carte D’Or Vanilla Ice Cream and place just to one side of the crumble.