Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Baked plum and coconut crisp recipe

Baked plum and coconut crisp recipe

15 ratings

The perfect warming dessert for a cosy evening, this deliciously fruity crumble is surprisingly quick to create and a great way to enjoy the season’s juiciest plums. See method

  • Serves 4
  • 5 mins to prepare and 40 mins to cook
  • 391 calories / serving
  • Vegetarian

Ingredients

  • 8 plums, de-stoned and sliced into eighths
  • 1 tsp vanilla paste or extract
  • 2 tsp cornflour
  • 3 tbsp caster sugar

For the coconut crisp:

  • 4 tbsp plain flour
  • 2 tbsp soft brown sugar
  • 50g (2oz) cold butter, cubed
  • 2 tbsp chopped pecans
  • 5 tbsp desiccated coconut

Each serving contains

  • Energy

    1635kj
    391kcal     20%

  • Fat

    25g 36%

  • Saturates

    15g 77%

  • Sugars

    28g 31%

  • Salt

    0g 0%

of the reference intake
Carbohydrate 39.9g Protein 3.5g Fibre 6.3g

Method

  1. Preheat oven to gas 6, 200°C, fan 180°C. Put the sliced plums in a shallow baking dish (about 20x30cm). Add the vanilla, cornflour and sugar, then gently toss to coat.
  2. For the coconut crisp, combine the flour, sugar, butter, pecans and coconut in a bowl. Using your fingers, rub the butter into the dry ingredients, until it resembles chunky breadcrumbs. Scatter it over the fruit and bake for 40 minutes, or until golden. Serve warm.

See more Seasonal recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

You may also like

Be the first to comment

Before you comment please read our community guidelines.