Anzac Plum Crumble

A special day in our history-Anzac Day. I feel very honoured that we are able to live in such a peaceful, safe country and credit for that should go to those who put their lives on the line to protect our country and our freedom. Apart from attending the services, another way to celebrate the day is by eating Anzac biscuits. My Nan used to make the best Anzac biscuits. They were chewy (of course) loaded with sugar and butter and golden syrup-hard to pass up. And although I don't like changing tradition too much, I just don't have any golden syrup or brown sugar for that matter in the house so I had to come up with something in honour of our Anzac's, and my Nan-without all of the refined stuff. So here is my refined sugar free Anzac crumble with plums which really does taste similar to the biscuits. Delicious.
How is it loaded? Just like the biscuits, rolled oats are the main ingredient here, full of soluble fibre and antioxidants. We have used grass fed butter-you could just use coconut oil if you prefer and it is sweetened with maple syrup (a natural alternative to golden syrup which is a refined sugar product). Plums are in season though you could use apples, pears or any other stone fruit. 
Serves 4 (large serves)
  • 1 cup of rolled oats
  • 1/2 a cup of organic desiccated coconut (or at least coconut without additives or sweeteners)
  • 40g butter (or coconut oil) cubed
  • 2 Tablespoons of maple syrup
  • 4 plums cut into wedges

  • Preheat oven to 200 Degrees fan forced
  • In a medium bowl, place all ingredients except for the fruit and mix together with your hands rubbign the butter into the oats and coconut well.
  • In an enamel tray (we use 2 x small approx 20cm x 10cm each) place fruit wedges and top with the crumble mixture
  • Bake for approx 15 minutes until the crumble has browned.
  • Serve warm with some greek yoghurt.

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