Jamie Oliver

Plum crumble with rolled oats

With kiwi fruit, apple and ginger

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Plum crumble with rolled oats

Serves 8
Cooks In1 hour
DifficultySuper easy
Nutrition per serving
  • Calories
    381
    19%
  • Fat
    11.8g
    17%
  • Saturates
    6.7g
    34%
  • Protein
    6.0g
    13%
  • Carbs
    60.2g
    23%
  • Sugar
    35.8g
    40%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    381
    19%
  • Fat
    11.8g
    17%
  • Saturates
    6.7g
    34%
  • Protein
    6.0g
    13%
  • Carbs
    60.2g
    23%
  • Sugar
    35.8g
    40%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 200 g plain flour
  • 100 g butter
  • 175 g unrefined golden caster sugar
  • 100 g oats
  • 400 g kiwi fruits , peeled
  • 600 g plums , stoned
  • 1-2 pieces jarred stem ginger , finely chopped
  • 1 vanilla pod , seeds of
  • 1 apple , very finely sliced
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Method

This fruity little number is always a big hit in my house. Feel free to vary the fruit to match the season.

Preheat your oven to 180ºC/350ºF/gas 4. Whiz the flour, butter and 75g of the sugar together in a food processor and tip into a bowl. Rub the oats into the mix with your fingers and set aside.

Chop the kiwis and plums into chunks and toss in a bowl with the stem ginger, remaining sugar and vanilla seeds.

Spoon into a large ovenproof dish, cover with slices of apple and heap the crumble topping on top. Bake in the oven for about 45 minutes, until cooked through and golden brown on top. Serve with cream or crème fraîche, if you like.

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