Prep time: 15 minutes
Cooking time: 10 minutes
Serves: 4
• 1 cup (220g) caster sugar
• 5 cups (1.25L) water
• 10 plums, halved, stone removed
• 1 cinnamon stick
• 2 tablespoons desiccated coconut
• 1/4 cup (35g) slivered almonds
• 40g butter
•1/4 cup (35g) plain flour
• 1/4 cup (20g) rolled oats
• 2 tablespoons brown sugar
• thick cream, to serve
1. Combine the sugar and water in a medium-large saucepan which will fit the plums in a single layer. Stir over low heat, without boiling, to dissolve the sugar. Add the plums and cinnamon stick to the pan, and bring to a simmer. Cook gently for 10 minutes. Lift out with a slotted spoon and drain.
2. Meanwhile, heat a dry medium-sized non-stick frying pan over medium heat, and add the coconut. Cook, stirring with a heatproof spatula, for 1 minute, until lightly golden. Transfer to a mixing bowl. Spread the almonds into the pan, and cook, stirring, for 2 minutes, until golden. Add to the coconut.
3. Melt the butter in the pan, and add the flour and oats. Cook, stirring, for 2 minutes (you need to cook out the raw flour taste). Add the sugar, and cook, stirring, a further 3 minutes, until lightly golden. Transfer to the bowl and stir until evenly combined.
4. Divide plums between serving bowls, and sprinkle crumble mixture over. Serve with a dollop of cream.
note:serve this dessert warm, or prepare it ahead of time and serve at room temperature.