Plum flapjack crumble
Make this warming, sweet pud with seasonal plums in autumn. The flapjack topping is a great way to top a crumble as it has such a satisfying chewy texture
- Prep:20 mins
Cook:40 mins
plus cooling - Serves 6
- Easy
Nutrition per serving
- kcal 557
- fat 27g
- saturates 16g
- carbs 72g
- sugars 0g
- fibre 5g
- protein 5g
- salt 0.64g
Ingredients
- 800g plums , stoned and roughly chopped (see tips below)
- 50g-75g light brown soft sugar
- 1 tbsp vanilla bean paste
- cream, custard or ice cream, to serve
- 175g Kerrygold Pure Irish Butter
- 100g light brown soft sugar
- 75g golden syrup
- 175g rolled oats
- 50g plain flour
Method
Heat the oven to 180C/160C fan/gas 4. Mix the plums, 50g sugar (see tip below) and the vanilla in a shallow ovenproof dish. Bake for 15 mins until the plums have started to break down.
For the topping, melt the Kerrygold Pure Irish Butter in a pan over a medium heat and, once melted, cook, swirling the pan occasionally, until the butter has brown flecks and smells nutty. Remove from the heat and stir in the brown sugar and golden syrup until the sugar has dissolved. Stir in the oats and flour until just combined.
Dollop spoonfuls of the flapjack mixture over the plum filling and gently level the surface. Bake for 25 mins until golden. Serve with custard, cream or ice cream.
