There’s only a short seasonal window of opportunity for Baked Pear and Plum Crumble, but when the dates align, my goodness is it worth it. The sweetness of the pear, with the tartness of the plum makes this dessert one of a kind.
When preparing this dessert, I recommend always using black plums over red plums as the flavours work better with the pear.
Serve hot as the weather cools or, or serve chilled to accomodate the very last of the summer nights.
- 3 ripe pears cored and cut into thin wedges
- 6 just ripe black plums pitted, cut into wedges
- 1 tsp. vanilla powder
- 4 tbsp. maple syrup
- 1 cup almond meal
- 1 cup steel cut oats
- 100 g butter softened at room temperature
- ½ cup desiccated coconut
Preheat oven to 180C.
In a large frying pan, add 1tbsp. water, pear, plums, vanilla and 1 tbsp. maple syrup. Cook for approximately 5 minutes or until slightly tender. Remove from heat. Drain any excess liquid. Transfer to a large ceramic baking dish.
Meanwhile, combine the almond meal, oats, coconut and remaining maple syrup in a large bowl. Toss to combine.
If butter is not softened, quickly heat in a saucepan over low heat. Pour butter into oat mixture and stir to combine. Sprinkle evenly of fruit mixture.
Bake in the oven for 20 minutes or until the crumble topping is golden. Serve with full fat Greek yoghurt or Co-Yo.
Using black plums for this recipe is essential. Black plums have a red flesh and are much sweeter than the red varieties – they also contain more antioxidants, important for good health.