Blueberry and almond plum crumble

Blueberry almond and plum crumble Easy Food
Serves 4
350g blueberries
6 ripe plums, stoned and sliced
1-2 tbsp brown sugar
1 tbsp cornflour
1 lemon, juiced

For the crumble:
100g plain flour
90g cold butter, cubed
90g oats
60g brown sugar
80g flaked almonds
1 tsp vanilla extract
1 tsp cinnamon
½ tsp ground ginger

To serve:
Custard, or ice cream

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Combine the blueberries, plums, brown sugar, cornflour and lemon juice in a large mixing bowl. Transfer into a 23cm baking dish.
  2. Rub the flour and butter together in a mixing bowl until incorporated. Stir in the remaining ingredients until a crumble forms. Sprinkle over the fruit filling.
  3. Bake for 30-35 minutes until the top is crisp and golden and the filling is bubbling at the edges. Leave to cool slightly, then serve with custard or ice cream.

Per serving: 614kcals, 30.7g fat (12.8g saturated), 78.1g carbs, 33.5g sugars, 11.4g protein, 9g fibre, 0.14g sodium