Plum, pinenuts and oats crumble

A very dear friend has been slowly converting me to good North-American food. And she made me discover Shauna Niequest’s “blueberry crisp” (a sort of healthy version of an English crumble). It seems to be a perfect breakfast: healthy, delicious, kid-friendly… And it opens itself to many variations according to the fruit available each season. The original recipe used pecan nuts, which are beautiful, but being Catalan I always keep a steady supply of pinenuts and I can’t resist them toasted, so I tried them here and, in my biased opinion, they work very well. Here is my latest and favourite combination so far:

1 cup rolled oats

1/2 cup ground almonds

1/4 cup of pine nuts (the long, thin Mediterranean ones, the Chinese stubby variety does not taste the same), or any other nuts you have

1/4 cup of olive oil

1/4 cup of maple syrup (keep meaning to check if it works as well with honey)

1/4 teaspoon of salt

4 cups of chopped and stoned plums (or any other fruit you have)

1 teaspoon of cinnamon

Heat the oven to 180 degrees C. Place the plums on an ovenproof dish. Mix the other ingredients in a bowl and spoon the mixture on top of the fruit. Cook in the oven for about 30 minutes, until the fruit is bubbling and the topping is golden. It is delicious served with Greek yoghurt.

And this is what it looks like:


And a serving suggestion:



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