Stovetop plum crumble recipe
A warming fruit crumble that’s ready to go in 15 minutes? Yes, please! This super-easy pud really delivers the goods, and you don’t even need to switch the oven on to make it. Juicy vanilla-infused plums are topped with a crunchy, oaty hazelnut layer for a speedy but very satisfying weeknight treat.
This recipe features in Feel Good in 15, the latest cookbook from fitness and healthy eating guru Joe Wicks. The book is packed with meal ideas, life hacks, recipes and tricks to help you feel your best every day, so it’s not surprising that this dessert is more wholesome than most.
“This speedy crumble has a few healthy shortcuts, but the end result is bang on,” Joe explains. “It tastes just as good when it hits the lips. Swap the plums for any in-season fruit and follow the same method – you may just need to lengthen the cooking times for harder fruits like apples and pears.”
Things to note:
You could mix things up by adding extra nuts, seeds or even granola to the crumble to give it even more flavour and crunch.
Serve with Greek yogurt, warm custard or vanilla ice cream for an extra treat.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 300 g plums, stones removed
- 1 tbsp demerara sugar (plus 20g)
- 0.5 tsp vanilla extract
- 30 g salted butter
- 30 g hazelnuts, roughly chopped
- 40 g porridge oats
- 20 g plain flour
- 1 tsp ground cinnamon
- 10.6 oz plums, stones removed
- 1 tbsp demerara sugar (plus 20g)
- 0.5 tsp vanilla extract
- 1.1 oz salted butter
- 1.1 oz hazelnuts, roughly chopped
- 1.4 oz porridge oats
- 0.7 oz plain flour
- 1 tsp ground cinnamon
- 10.6 oz plums, stones removed
- 1 tbsp demerara sugar (plus 20g)
- 0.5 tsp vanilla extract
- 1.1 oz salted butter
- 1.1 oz hazelnuts, roughly chopped
- 1.4 oz rolled oats
- 0.7 oz all-purpose flour
- 1 tsp ground cinnamon
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 10 mins
- Serves: 2
Step-by-step
- Add the plums, 1 tbsp demerara sugar and the vanilla extract to a small saucepan along with 2 tbsp water. Cook over a high heat with the lid on for 5 minutes.
- Remove the lid, reduce the heat and cook for a further 2-3 minutes, until the fruit is soft and tender.
- Meanwhile, set a frying pan (skillet) with the remaining sugar, the butter, hazelnuts, oats, flour and cinnamon over a medium-high heat. Cook, stirring regularly, until golden and crisp – this will take about 10 minutes.
- Divide the fruit between two bowls and sprinkle with the crumble mixture to serve.
Recipe adapted from Feel Good in 15 by Joe Wicks (HQ, £22). Photography by David Loftus.
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