My son loves to eat this version of sticky plums topped with semi-crisped oats for breakfast, swimming in a pool of cream (cold, straight from the fridge and not whipped). I feel the same and will eat it at any time of the day!
It’s not quite a crumble as I like the oats to be crunchy on top but still soft and almost porridge-like underneath. It can be eaten with cream, yoghurt or just by itself and at any time of day. I like to have a batch of it in the fridge to satisfy cravings whenever necessary! I find it best heated up, not too hot but warm enough to add a welcome contrast to the cold cream or yoghurt.
It’s important to stick to the recommended baking temperatures and times to ensure the plums don’t turn into mush but have more of a poached consistency about them 😊
Ingredients for a normal sized casserole dish
1.2 Kg plums (this is the weight you should be left with after the seeds have been taken out. Quarter plums)
5 Tbsp. maple syrup
1 tsp. ground cinnamon
Juice of 1/2 a lemon
300g rolled oats
Pinch of salt
120g butter, chopped into cubes
80g maple syrup
• Mix the quartered plums with 4 Tbsp. maple syrup and the cinnamon plus lemon juice. Stir and put aside to marinate for 10 minutes
• Mix the rolled oats with salt, butter and maple syrup. Use your hands to really rub everything in together so that you aren’t left with any chunks of butter!
• Place the plums into a casserole dish, cover completely with the oat mix (in an even layer)
• Bake at 165 degrees Celsius for 20 minutes, turn down heat to 150 degrees Celsius and bake for another 55 minutes.
Enjoy!! ❤️
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