For the filling:
750g plums, quartered and stoned
50g golden caster sugar
4 cardamom pods, crushed
For the crumble:
170g plain flour
375g golden caster sugar
30g porridge oats, slightly toasted
FAGE Total, to serve
- Preheat the oven to 180°C/ Fan 160°C/ Gas Mark 4.
- Divide the plums between 6 x 300ml bowls or a 1.2-litre pie dish and sprinkle with the caster sugar, the crushed cardamom and 2 tsp water per bowl.
- Place the flour in a food processor and add the butter. Blend until the mixture resembles breadcrumbs. Add the sugar and the oats and pulse briefly until the mixture begins to cling together.
Sprinkle the crumble mixture over the fruit and bake for 25 minutes for small crumbles or 30-45 minutes for a large crumble, or until cooked and golden. Serve warm with a dollop of FAGE Total yoghurt.