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Plum & Ginger Crumble

This recipe is more of an indulgence and should not be something you make weekly due to its high carbs and sugar content. That being said though, a lot of it comes from the fruits so it’s not nearly as unhealthy as it may appear at first glance.


You will need :

  • 2 cups rolled oats
  • 1/2 cup pecans
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1 tsp. cinnamon
  • 1 tsp. ginger powder
  • 4 tbsp. raw honey
  • 4 tbsp. coconut oil
  • 2 tsp. pure vanilla extract
  • 4 plums (you can use more than 1 variety)

Plum mixture

You will need:

  • 12 plums (here too, you can use more than 1 variety)
  • 200 ml warm water
  • 1 tsp. ginger powder
  • 1 tsp. cinnamon
  • 2 cinnamon sticks
  • 2 tsp. raw honey


  1. Preheat the oven to 350F.
  2. In a large bowl, combine all the dry ingredients for the granola together.
  3. Slice and dice the 4 plums for the granola, leaving the skin on. Set aside.
  4. In a small pan, over medium-high heat, add coconut oil, honey, and vanilla extract. Simmer, stirring until combined into a syrup.
  5.  Add the plums to the pan and stir until the plums are entirely coated in the syrup.
  6. Remove from heat and combine the content of the pan with the dry ingredients.
  7. Mix well and pour on a parchment-lined baking sheet, spreading the mixture evenly.
  8. Bake for 30-40 minutes, or until golden brown.
  9. Remove from oven and set aside while you work on the plum mixture.
  10. Slice the plums into wedges.
  11. In a large skillet or medium pan over high-heat, combine all the ingredients for the plums mixture and bring to a boil.
  12. Simmer for 3-5 minutes, until the plums are soft and the skins are starting to peel.
  13. Place a sieve over a bowl and drain the plum mixture, reserving the cooking juices.
  14. Spoon the plums evenly into 4 ramekins. Drizzle the reserved juices on top of the plums until the ramekin is nearly full.
  15. Add as much granola topping as will fit in the ramekin.
  16. Bake for 20-30 minutes, until the plum juice is bubbling.
  17. Serve hot.


Because the quantity of granola you can put in each portion varies, this makes it more difficult to be accurate with the nutritional info. I actually only used about 1/3 of the granola from this recipe, so this is what I used to calculate the information below.

Servings: 4
Calories: 348 (242 from granola)
Total fat: 14 g (all from granola)
Saturated Fat: 5 g (all from granola)
Cholesterol: 0 mg
Sodium: 0 mg
Carbs: 49 g (21 g from granola)
Fiber: 6.5 g (3 g from granola)
Sugar: 28.5 g (8 g from granola)
Proteins: 5 g (all from granola)