I recently bought plums with a label that said: ‘tree ripened’ and ‘naturally ripened for extra sweetness’. And there was me thinking (naively as it turns out) that fruit which grows on trees also ripens on trees. Where else? Well, I’d rather not know actually. I suppose as long as the label doesn’t say ‘tree grown’ it’s all ok:)
This ‘tree ripening’ method seems to work well as these plums were sweet and delicious indeed. Which is great for this breakfast crumble recipe as it didn’t require much sugar. I used coconut oil instead of traditional butter and wholemeal flour instead of plain white flour, so it’s nutritious and vegan. I also added a selection of seeds for extra goodness and flavour. The seeds complement the mild coconut flavour of the crumble fantastically!
Serve with a dollop of Greek yogurt (if you don’t need it to be vegan) or simply on its own with a cup of coffee. It’s best eaten hot or at least warm. I hope you enjoy this simple, easy to make healthy breakfast idea!
750 g plums, halved, pitted
1cup wholemeal flour
5 tablespoons coconut oil
2 tablespoons flaxseed
2 tablespoons sesame seeds
2 tablespoons chia seeds
2 tablespoons sugar
Preheat the oven to 400 F/ 200 C/ gas mark 6. Place the plum halves in a pie dish or a medium square baking dish, slightly overlapping one another.
In a large bowl combine the remaining ingredients and using a knife cut the coconut oil into the flour until it is in small pieces. Use your fingertips to combine all the ingredients well until a crumbly mixture is formed. Crumble the mixture over the plums without pressing it down.
Bake for 25-30 minutes. Remove from the oven and let cool a little before serving.