Pudding

Plum, Blackberry & Pistachio Crumble

Nothing is as inviting as the aroma of a fruit-filled crumble wafting from the kitchen. This crumble makes the most of ripe, plump plums and juicy blackberries

15 minutes, plus cooling time prep, 35 minutes cook

Serves 8

Ingredients

Calorie controlled cooking spray

4 large plums, halved, stones removed and thinly sliced

600g blackberries

1 1⁄2 tbsps plain flour

1 tsp finely grated lemon zest

1⁄4 tsp ground cardamom

100g porridge oats

55g light brown soft sugar

50g butter

35g pistachio

Method

Preheat the oven to 180°C/ Fan 160°C/ Gas 4. Mist a medium baking dish with cooking spray.

Put the plums, blackberries, flour, lemon zest and cardamom in a large mixing bowl and toss gently to evenly coat the fruit. Spoon the mixture into the prepared baking dish.

Combine the oats, sugar, butter and a pinch of salt in a medium bowl. Using your fingertips, rub everything together until the mixture clumps, then stir in the pistachios.

Scatter the crumble mixture evenly over the fruit, then bake for 30-35 minutes, until the crumble is golden and the fruit filling is bubbling. Set aside to cool for 15 minutes before serving with cream, ice cream or yoghurt on the side.