Blueberry Plum Crumble

Recipe adapted from Huckleberry by Zoe Nathan

Ingredients

Crumble

1/2 cup steel cut oats
1/4 cup almond flour
1/4 cup light brown sugar
1/4 cup chopped walnuts
3 tablespoons unsalted butter
2 tablespoons maple syrup
1/4 teaspoon fine sea salt

Filling

3 red plums , halved and pitted
1/2 cup fresh blueberries
1 tablespoon unsalted butter, melted
1 tablespoon light brown sugar
pinch of fine sea salt

Preheat over to 375 degrees F. To make the crumble add all ingredients in a bowl and blend with your finger tips until butter is incorporated. Place in the refrigerator. In a small baking dish approximately 5" by 8" arrange the plums, cut side up, sprinkle blueberries. Drizzle with melted butter and sprinkle with 1 tablespoon light brown sugar. Sprinkle the crumble on top of the fruit, letting a little of the outer edges visible. Bake in the hot oven until the topping starts to brown and plums are tender, approximately 50 minutes. Serve warm or at room temperature. It will keep in the refrigerator for up to 2 days

entertaining by the bay

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