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Nothing is as inviting as the aroma of a fruit-filled crumble wafting from the kitchen. This crumble makes the most of ripe, plump plums and juicy blackberries
Recipes taken from WW Zero Heroes Cookbook, available for £9.95 at weightwatchersshop.co.ukPreheat the oven to 180°C/ Fan 160°C/ Gas 4. Mist a medium baking dish with cooking spray.
Put the plums, blackberries, flour, lemon zest and cardamom in a large mixing bowl and toss gently to evenly coat the fruit. Spoon the mixture into the prepared baking dish.
Combine the oats, sugar, butter and a pinch of salt in a medium bowl. Using your fingertips, rub everything together until the mixture clumps, then stir in the pistachios.
Scatter the crumble mixture evenly over the fruit, then bake for 30-35 minutes, until the crumble is golden and the fruit filling is bubbling. Set aside to cool for 15 minutes before serving with cream, ice cream or yoghurt on the side.
Preheat the oven to 180°C/ Fan 160°C/ Gas 4. Mist a medium baking dish with cooking spray.
Put the plums, blackberries, flour, lemon zest and cardamom in a large mixing bowl and toss gently to evenly coat the fruit. Spoon the mixture into the prepared baking dish.
Combine the oats, sugar, butter and a pinch of salt in a medium bowl. Using your fingertips, rub everything together until the mixture clumps, then stir in the pistachios.
Scatter the crumble mixture evenly over the fruit, then bake for 30-35 minutes, until the crumble is golden and the fruit filling is bubbling. Set aside to cool for 15 minutes before serving with cream, ice cream or yoghurt on the side.
15 minutes
Serves 18-22 scones
