Baked Plums & Boysenberries w/ Crispy Oat, Coconut & Almond Topping
A delicious way to jazz up stone fruits
Serve Baked Plums with a dollop of Greek Yoghurt
Ten days or so into lockdown and some of the fruit I’ve got at home is starting to look past its prime, like the two plums I had in the fridge, with skins that were just starting to want to shrivel. I then thought they’d be perfect baked, with some sort of crispy-nutty topping, and turned into a guilty-free speedy dessert, or fancy breakfast.
Having a look in the pantry, I came across some desiccated coconut and a few plain roasted almonds (which were easy enough to turn into slices), and after mixing these with some wholemeal oats, maple syrup and butter, my topping was ready to go.
I’ve also added a small handful of frozen boysenberries to the plums, but if don’t have any, just replace with another frozen berry or skip them altogether. The same goes for the almonds and maple syrup –replace with any nut you’ve got available and use honey or even just sugar if that’s what you have.
And if you’re feeling indulgent, or in need of a pick-me-up, the hot and caramelised baked fruit and crispy topping would also be awesome with some good vanilla ice-cream or custard.
BAKED PLUMS & BOYSENBERRIES w/ CRISPY OAT, COCONUT & ALMOND TOPPING
Serves 2
2 ripe but firm plums, cut in half and stoned (or any other stone fruit, or a mix)
8 – 10 boysenberries (or another frozen berry) - optional
1 ½ tsp sugar (I used raw, but any will do, or even a drizzle of honey or maple)
Pinch of ground cinnamon
½ orange, juice only (I didn’t have any, so used 2 tsp water)
Topping:
4 Tbsp wholemeal rolled oats
1 Tbsp desiccated coconut
1 Tbsp sliced or flaked almonds (or another nut of choice)
1 Tbsp maple syrup or honey
20 g butter
Greek yoghurt, vanilla ice cream or custard, to serve
Method:
1. Preheat oven to 180°C.
2. Place plums - cut side up, in an oven-proof dish or ramekin. Scatter boysenberries on top and around plums.
3. Sprinkle cinnamon and sugar evenly on the fruit. Repeat with the water.
4. Bake fruit for about 15 minutes, or until it begins to soften but it’s still holding its shape.
Meanwhile, make the topping:
5. Add oats, coconut and almonds to a bowl and stir to combine.
6. Melt the butter in the microwave (or stove). Add the maple syrup or honey to the butter, stir and add the mixture to the bowl with oats. Stir to combine evenly.
7. Carefully remove dish from the oven and place it on a tea towel or chopping board.
8. Spoon some of the topping onto each plum half. Return dish to the oven and bake it for an extra 8 – 10 minutes, until golden and crispy.