Plum and pistachio crumble
4 large, pitted, thinly sliced (see tip)
Fresh lemon rind
2 tsp, finely grated
¼ tsp, ground
Dry rolled oats
½ cup(s), (45g)
¼ cup(s), (55g)
Reduced fat oil spread
¼ cup(s), (35g), finely chopped
1 x 3 second spray(s)
- Preheat oven to 180°C. Lightly spray a 20cm (base measurement) square baking dish with oil.
- Combine plums, blackberries, flour, rind and cardamom in a large bowl and toss to evenly coat. Spoon fruit mixture into prepared dish.
- Combine oats, sugar, spread and a pinch of salt in a medium bowl. Using your fingertips, rub together until well combined. Stir in pistachios.
- Sprinkle crumble mixture evenly over fruit mixture. Bake for 30-35 minutes or until golden. Set aside to cool for 15 minutes before serving.