December is upon us and I am really ramping up the hygge factor in my kitchen. Being a die-hard crumble fan, I tend to make one a week during these crisp, cold winter months – nothing beats a warming bowl of this doused in soya cream, custard or in this instance a dollop of zingy coconut yoghurt. This is a bit of a sweet ‘n’ savoury affair … not too sweet with just the right amount of herb and vinegar action to make you raise an eyebrow. I adore the granola topping so much I think I might be reluctant to go back to the traditional variety – the nutty crunch is seriously moreish and would make a terrific granola in of itself. In you are so inclined, simply lay the mixture flat on a baking sheet and bake in a pre-heated oven (150c) for 20mins before giving it a gentle mix – return it to the oven for a further 10-15mins. Bingo, you have a wondrous breakfast at the ready. Truth be told, I would happily chow down on this crumble first thing without so much as a single guilt pang – hence my coconut yoghurt suggestion.
I have a lot of cooking lined up this season. I’m determined to perfect my mince pie recipe (happy with my filling but my pastry needs work) and am having a strange cracker obsession presently … so sick of buying of buying shop bought ones that are almost always ‘meh’. A bad cracker lets down a great ‘cheese board’ and now that I’ve nailed my ultimate cashew cheese recipe (all in good time) pairing it with a sub-par ‘gary’ vehicle would be a travesty. Even though this Christmas is going to be lacking in festive cheer, I’m using food as a much welcome distraction. Luckily I’ll have many willing mouths on hand to hoover up whatever I put in front of them. This crumble will most likely make a number of appearances too.
What you’ll need
for the filling
9 plums, stoned and sliced
handful of dried cherries
1 tsp. ground cinnamon
1/4 tsp. freshly ground nutmeg
pinch freshly ground black pepper
1 tsp. balsamic vinegar
50ml maple syrup, agave or other liquid sweeneter
for the oaty topping
30g ground almonds
30g flaked almonds
sprig of lemon thyme
pinch of salt
2 heaped tbsp. light tahini
30ml maple syrup or agave
1 tsp. almond extract
juice 1/2 clementine
30ml olive oil
What you’ll do
Pre-heat the oven to 175c.
Toss the sliced plums with the dried cherries, cinnamon, nutmeg, black pepper, balsamic and sweetener. Set aside while you make the topping.
Whisk the tahini, maple syrup, almond extract, clementine juice and oil together until smooth.
Transfer the plums to an ovenproof dish.
In a separate bowl, lightly mix the oats, ground almonds, flaked almonds, thyme leaves and salt together before adding the tahini mixture. Stir to combine, ensuring everything is coated.
Spoon the granola mixture over the plums, ensuring it is pressed reasonably flat to avoid it charring too much on top before the fruit is cooked through.
Bake for 20mins. Remove from oven and lightly fork through the topping to ensure the granola topping is evenly cooked. Return to the oven for a further 10-15mins or until the plum juice begins to bubble and the top is golden and crisp.
Let it cool briefly before serving. Adorn with lemon thyme and add a dollop of fresh coconut yoghurt to each bowl.