Rhubarb and Plum Crumble

Rhubarb and Plum Crumble

We asked a few of our friend’s what they definitely DON’T WANT on Mother’s Day and let us know if you can relate to anything on this list:

To not have to do any laundry

To not have to referee any arguments

To not have to repeat a sentence

To not have to drive anywhere

To not have to share the bathroom with anyone else

To not have to miss their workout

To not have to make slime (or clean it up)

To not have to make any meals (planning, shopping and clean-up is included in this)

If you can relate to one or more of these, then you deserve to have someone make you this easy crumble recipe. It not entirely healthy for you, but we also definitely don’t want to worry about having dessert.

Photo by Maya Visnyei

Plum Crumble

Ingredients

  • 1 cup whole wheat flour
  • ¾ cup rolled oats
  • ½ cup + 2 Tbsps brown sugar
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 1/3 cup pecans, chopped
  • ½ cup butter, melted
  • 3 ½ cups of chopped, pitted plums
  • 2 cup chopped rhubarb
  • 1/3 cup + 2 Tbsps maple syrup
  • 1 Tbps lemon juice
  • 1 Tbsp flour

Method

Preheat the oven to 375 degrees.

Toss together the flour, oats, ½ cup of brown sugar, cinnamon, salt and nuts until everything is well combined.

In a small bowl, mix together melted butter and 2 Tbsp maple syrup. Pour over the oat mixture and stir until it becomes evenly moist. Set aside.

Place your chopped plums and rhubarb, lemon juice, 1/3 cup of maple syrup, 2 Tbsp of brown sugar and flour in a bowl and give it all a good toss. Pour the fruit into an 8” x 8” baking pan. Top with the crumble. Don’t worry if it doesn’t cover the fruit perfectly.

Bake for 30 to 35 minutes until the topping is golden brown and the fruit is bubbling. Allow to cool for a few minutes before serving.

You might also like

Chocolate

Candy Cane Cake

I let my kids run wild on Pinterest earlier this month, looking for inspiration on holiday baking. It may have permanently shifted the app’s algorithm so all I ever see

Summer

Roast Asparagus with Cherry Tomatoes and Bacon

Oh, how wonderful to see asparagus in my supermarket that isn’t from Peru. Finally, after a very wet and late Spring, it’s asparagus season in jolly ol’ England. So long

By Season

Sponsored Post: Weetabix Blueberry Parfait

You know how I know it’s Spring? By what I eat for breakfast. As soon as my kitchen starts filling with sunlight before 6:30 am (about a few weeks now),

0 Comments

No Comments Yet!

You can be first to comment this post!

Leave a Reply