Perfect Sweet: Plum Crumble
1 March 2008Add to My Folder
Nothing beats a bit of good old-fashioned pudding
Old-fashioned puddings are always a favourite
A delicious recipe that’s every bit as delicious as a standard wheat, butter and sugar-based crumble, but it is low GI and wheat-free. Instead of sugar the recipe uses Perfect Sweet xylitol, which has much fewer calories and carbohydrates than sugar, promotes healthy teeth, and has a GI value of just 7, meaning it’ll help keep you going for longer without the need to snack. Serve on its own or with custard (made with Perfect Sweet instead of sugar), live natural yoghurt or a little vanilla ice cream.
For the crumble
- 150g (5½ oz) whole oatflakes
- 65g (2¼ oz) coconut oil or butter, at room temperature
- 75g (3oz) Perfect Sweet xylitol
- 75g (3oz) ground almonds
For the filling
- 900g (2lbs) plums, halved and stoned
- 1 tsp ground cinnamon
- 100g (3½ oz) Perfect Sweet xylitol
1 – Preheat the oven to 180oC/350oF/Gas 4. Whiz the oats in a food processor, nut mill or coffee grinder to grind into flour. Add the coconut oil or butter and whiz again to form crumbs. Mix in the Perfect Sweet and ground almonds.
2 – Place the plum halves in the base of a large, shallow ovenproof dish, sprinkle with the cinnamon and Perfect Sweet then add the crumble mixture. Even out the top, then bake for 30-40 minutes, or until the top starts to turn golden brown and the plum juice is bubbling.