Try one of these fruity crumbles-which come in at around 200 calories each-served warm or cold. Either way you eat them, they are delicious!
- Yield: 6
- Preparation Time: 25 Minutes
- 8 ripe sweet plums, such as Victoria, halved and stoned
- 5½ oz (150 g) rhubarb (trimmed weight), cut into 2.5-cm/1-inch lengths
- 2 tbsp stevia granules
- 1 tsp ground cinnamon
- 2 tbsp water
- ¾ oz (20 g) flaked almonds
- 2¾ oz (75 g) plain wholemeal flour
- 1¾ oz (50 g) baking margarine (from a block), chilled and cut into small pieces
- 1 oz (30 g) ground almonds
- 2 tbsp chopped mixed nuts
- 1 oz (25 g) demerara sugar
- 1 oz (25 g) rolled oats
- 1 oz (25 g) wholemeal breadcrumbs
How to Make It
- Preheat the oven to 190°C/375°F/Gas Mark 5. Cut each plum half into two pieces. Mix the plums and rhubarb with the stevia granules and cinnamon and put into a microwaveable dish with the water. Microwave for 3 minutes at 850 watts, or until the fruit has softened but not disintegrated. Alternatively, simmer the fruit mixture gently in a saucepan on the hob for a few minutes.
- Arrange the fruit in six 175-ml/6-fl oz ramekins and stir the flaked almonds evenly into each dish.
- Sift the flour into a mixing bowl, tipping in any bran left in the sieve. Add the margarine and rub it in with your fingertips until the mixture resembles coarse breadcrumbs. Stir in the ground almonds, chopped nuts, sugar, rolled oats and breadcrumbs and mix thoroughly to combine.
- Divide the mixture evenly between the ramekins, spreading it completely over the top of the fruit. Put the dishes on a baking tray and bake in the preheated oven for 20–25 minutes, or until the topping is golden and the fruit is bubbling. Leave to cool for 10 minutes before serving.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.