Wholewheat South African plum crisp

This tasty fruit pud has a juicy layer of cooked plums topped with a crispy cinnamon bread crumble.

Serves: 4

Preparation time:  20 minutes

Cooking time:  20 minutes

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You will need

  • For the topping:
  • 4 slices wholemeal bread, crusts removed
  • 4 slices white bread, crusts removed
  • 60g light muscovado sugar (or light brown sugar)
  • ½ teaspoon ground cinnamon
  • Pinch of salt (for both the topping and filling)
  • 50g unsalted butter, melted
  • For the filling:
  • 10 South African plums, halved, pitted and roughly chopped
  • 3 tablespoons granulated sugar
  • 1 teaspoon cornflour
  • 1 teaspoon lemon juice
  • ½ teaspoon vanilla extract
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Recipe Information

Step by step guide to making Wholewheat South African plum crisp

  1. Preheat the oven to 200°C, fan oven 180°C, gas mark 6.
  2. Make the topping: In a food processor, add the bread and pulse until fine crumbs form.
  3. Transfer the breadcrumbs to a medium bowl and stir in the muscovado or light brown sugar, cinnamon and salt. Add the melted butter, stir well to combine, then set aside.
  4. Make the filling: In a medium bowl, combine the plums, sugar, cornflour, a pinch of salt, lemon juice and vanilla extract.
  5. Spoon the plum filling into a deep rectangular or square baking dish and cover with an even layer of the topping.
  6. Bake until the plums are tender and look juicy around the edges of the baking dish, and the topping is golden-brown - about 20 minutes. Serve warm or at room temperature.

*All information included in this recipe has been provided by South African Stone Fruit. This recipe was created by Reuben Riffel, head chef at Reuben's Restaurant, Franschhoek, South Africa.

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Nutritional information for Wholewheat South African plum crisp

Nutritional information for Wholewheat South African plum crisp

Nutrition type per serving
Calories 411 kcal
Total Fat 11.9g
Saturated Fat 7.1g
Salt 1.1g
Sugar 44.7g

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