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Plum and apple quinoa crumble

Plum and apple quinoa crumble

Total Time
1 hr
20 min
40 min



¼ cup(s), (50g), rinsed, drained


4 large, halved, thickly sliced


2 medium, halved, thickly sliced

Granulated stevia sweetener

2 tbs

Mixed spice

½ tsp

Corn flakes cereal

¼ cup(s), (10g)

Shredded or desiccated coconut

1 tbs

Dried cranberries

14 g, (craisins)

Pumpkin seeds (pepitas)

1 tbs

Reduced fat oil spread

1 tbs


  1. Preheat oven to 180°C. Place four 1-cup (250ml) capacity ovenproof dishes on a baking tray.
  2. Place quinoa and ½ cup (125ml) cold water in a small saucepan and bring to the boil. Reduce heat and simmer, covered, for 10–12 minutes or until liquid has absorbed and quinoa is tender. Set aside to cool and fluff with a fork before using (see note).
  3. Meanwhile, place plum, apple, stevia and 2 tablespoons water in a medium saucepan over medium heat. Cook, covered, stirring occasionally, for 7–8 minutes or until fruit has softened. Spoon into prepared dishes.
  4. Combine cooled quinoa, mixed spice, cornflakes, coconut, cranberries and pepitas in a bowl. Using fingertips, rub spread into quinoa mixture until it resembles coarse breadcrumbs. Sprinkle quinoa mixture over fruit in dishes. Bake for 20 minutes or until topping is golden and fruit mixture is bubbling. Serve.


ADD IT: Serve with 2 tbs light thickened cream • In place of plums, you can use nectarines, pears or peaches. • Quinoa can be cooked ahead and stored in an airtight container in the fridge for up to 2 days.