I must admit at the very start that I did not set out to make something healthyish. What I intended to do was fuse a perfectly amazing oat cookie recipe with jammy plums. Hot bubbling plum compote peeping out of the shabbily strewn cookie top sounded like such a delight, I just had to make it. The way I intended for it to be eaten was spooned still hot from the pan with a dollop of vanilla ice cream. Since it’s such a doddle to make, the testing for this recipe was fairly brief. Two tries in, I had realised that I could adapt any seasonal fruit compote to the cinnamon-y cookie crumble and produce an instant dessert that’s also perfectly good for breakfast, if you’re into sweet breakfasts that is (minus the ice cream, of course).
Plum and Oat Cookie Crisp
Yield 6-8 servings
When making the cinnamon sugar for your oat cookie if you’re using powder that’s been in the packet for a very long time and may have lost its potency, it’s best to add a little more than the recipe demands, so increase by 1/2 tsp.
For The Plum Filling
Plums 1 kilo, seeded and chopped roughly
Lime juice 1 tbsp
Sugar 1 cup
Salt 1/2 tsp
Corn flour 1/3 cup, plus 1 tsp or 42g
For The Oat Cookie Topping
Caster Sugar 1/4 cup
Cinnamon powder 1 tsp
Freshly grated cinnamon 1 tsp
Salt a pinch
All-purpose flour 1/4 cup or 28g
Rolled oats 1/2 cup
Salted butter 3 tbsp or 42g, at room temperature
Chopped almonds 1/2 cup
Vanilla ice cream to serve (use store-bought or make one of mine here)
Preheat the oven to 200 degrees celsius.
Start by adding the chopped plums to a bowl with the lime juice, sugar, salt and cornflour and toss to evenly coat the plums.
Transfer the plums to a glass ceramic dish that’s either 7x11 inches or an 8x10 inch roasting tin. Bake this in an oven for 20-25 minutes until it looks broken down into juice.
Meanwhile in another bowl, and with the help of a hand mixer, start by combining the sugar, both cinnamons, salt and flour. Add the oats and butter and continue to mix on low until everything comes together.
Add the chopped almonds and fold with a spatula.
Once the plums have broken down after 20-25 minutes of cooking, take it out and cover the top with the cookie mixture and continue cooking for another 20-25 minutes until the top is crisp and golden with bits of the plum peeping out.
Take it out of the oven and cool for a few minutes before serving with vanilla ice cream.
Swap the plums out for cherries, peaches, apples later in the year, or even pears.