Plum & fresh raspberry crumble

Just add Greek yoghurt for instant dessert satisfaction.

Nutritional info: Per serving 1185 kJ (238 cal), 5g protein, 33g carbs, 5g fibre, 10g fat (4g sat fat), 44mg sodium

Ingredients

1.25kg plums (about 8), pitted and cut into 1cm pieces

350g raspberries (about 2 1/2 cups)

1/4 cup pure maple syrup, plus 6 tbs for the topping

3 tbs plain flour

1 1/2 cups rolled oats

1/2 cup wheatgerm

1/4 cup plain flour

3/4 tsp cinnamon

1/4 tsp salt

6 tbs melted unsalted butter

1/2 cup chopped walnuts

Method

Heat the oven to 190°C. Coat a 33cm × 23cm baking pan or 12 ramekins with cooking spray.
To make the filling, combine the plums, raspberries and pure maple syrup along with the plain flour in a large bowl and toss to coat. Transfer to the pan and set aside.
For the topping, put the rolled oats, wheatgerm, flour, cinnamon and salt in a medium bowl and stir to combine. Stir in the remaining pure maple syrup and melted butter until the mixture is crumbly. Fold in the chopped walnuts and distribute over the top of the fruit mixture.
Bake 20 to 30 minutes, until the topping is browned and crisp and the filling is bubbly. Let sit 5 to 10 minutes then serve with ice-cream or plain low-fat yoghurt (optional).