food, Recipes

Whole-wheat Plum Crisp Recipe

Recipe Reuben Riffel

Preparation time: 20 minutes

Cooking time: 20 Minutes


For the topping:

  • 4 slices wholemeal bread, crusts removed
  • 4 slices white bread, crusts removed
  • 60g light muscovado or light brown sugar
  • ½ tsp ground cinnamon
  • Pinch salt
  • 50g unsalted butter, melted

For the filling:

  • 10 South African plums, halved, pitted and roughly chopped
  • 3 tbsp granulated sugar
  • 1 tsp cornflour
  • Pinch salt
  • 1 tsp lemon juice
  • ½ tsp vanilla extract


Preheat the oven to 200°C. To make the topping, blend the bread and pulse in a food processor until fine crumbs form. Transfer the breadcrumbs to a medium bowl and stir in the muscovado or light brown sugar, cinnamon and salt. Add the melted butter, stir well to combine, then set aside.

To make the filling, combine the plums, sugar, cornflour, salt, lemon juice and vanilla extract in a medium bowl. Spoon the plum filling into a deep rectangular or square baking dish and cover with an even layer of the topping. Bake until the plums are tender and look juicy around the edges of the baking dish, and until the topping is golden-brown. This should take about 20 minutes. Serve warm or at room temperature.