Ingredients
- 3 medium plums, pip removed and diced.
- 1/2 cup blueberries, frozen.
- 1 teaspoon cardamom, ground.
- 1 teaspoon vanilla powder.
- 150 g full-fat natural or Greek yoghurt.
Topping
- 1/3 cup hazelnuts, roughly chopped.
- 1 tablespoon chia seeds.
- 1/4 cup rolled oats.
- 1/4 cup buckwheat groats.
- 1 tablespoon coconut oil, melted.
Directions
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and lightly grease a 20 cm pie dish.
2. Place plums, cardamom and vanilla bean into a medium-sized saucepan over low heat. Cook for 3 minutes until plum softens. Add in blueberries and stir through. Cook for another minute. Place the stewed fruit in the base of the greased pie dish.
3. Scatter over the hazelnuts, buckwheat, oats and chia seeds. Drizzle coconut oil over the lot. Place crumble into the oven and bake for 15 minutes until the top is browned and crispy.
4. Serve crumble among four bowls. Serve each with a dollop of yoghurt.
Note
Styling by Gemma Lush.
Generously seasoned with cardamom and vanilla and filled with juicy plums, this dessert is also completely added sugar-free and full of nutrient-dense ingredients. Winner!
Ingredients
- 3 medium plums, pip removed and diced.
- 1/2 cup blueberries, frozen.
- 1 teaspoon cardamom, ground.
- 1 teaspoon vanilla powder.
- 150 g full-fat natural or Greek yoghurt.
Topping
- 1/3 cup hazelnuts, roughly chopped.
- 1 tablespoon chia seeds.
- 1/4 cup rolled oats.
- 1/4 cup buckwheat groats.
- 1 tablespoon coconut oil, melted.
Directions
- 1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and lightly grease a 20 cm pie dish.
2. Place plums, cardamom and vanilla bean into a medium-sized saucepan over low heat. Cook for 3 minutes until plum softens. Add in blueberries and stir through. Cook for another minute. Place the stewed fruit in the base of the greased pie dish.
3. Scatter over the hazelnuts, buckwheat, oats and chia seeds. Drizzle coconut oil over the lot. Place crumble into the oven and bake for 15 minutes until the top is browned and crispy.
4. Serve crumble among four bowls. Serve each with a dollop of yoghurt.
Note
Styling by Gemma Lush.