Roast plums with vanilla yoghurt and peanut butter crumble

Ingredients

For the peanut crumble

• 90g (3 1/4 oz) brown teff, buckwheat, chestnut or rye flour
• 60g (2 ¼ oz) ground linseed
• 80g (3oz) light muscovado sugar
• 3 good pinches of sea salt
• 50g (2oz) chilled salted butter, diced
• 130g (4 ¼ oz) unsweetened peanut butter
• 2 teaspoons vanilla extract

For the roasted plums

• 16 plums or greengages, halved and stoned
• 20–60g (3 ¼ - 2 ¼ oz ) light muscovado sugar

For the vanilla yoghurt

• 400g (14oz) live Greek-style yoghurt
• 1 tablespoon light muscovado sugar
• Seeds from ½ vanilla pod or 1 teaspoon vanilla extract

Method

Stone fruit that is a little firm becomes tender and sweet from the heat of the oven. In this recipe, the crumble is kept separate, so it stays crisp against the juicy fruit and creamy yoghurt.

I warn you now that if you’re a fan of peanut butter cookies you won’t be able to resist any leftovers, so you may need to hide them for your own good. Plums, peanuts, linseed and teff (or rye) contain lots of soluble fibre for the friendly bacteria in the yoghurt to munch on.

Preheat the oven to 180°C/160°C fan/gas 4. Line a baking sheet with parchment paper.

First, make the peanut butter crumble. Put the flour, ground linseed, sugar and salt in a bowl and rub in the butter until the mixture looks like breadcrumbs. Add the peanut butter and cut it through the mixture with a butter knife, until it is well mixed, then sprinkle the vanilla extract over and mix this in. 

The mixture should start to form clumps at this stage, but if it still looks quite dry, add a couple of teaspoons of cold water and turn it over with your fingers until it starts to form clumps.

Tip onto the lined baking sheet and spread out roughly, then bake for 15–18 minutes, until the crumble mix feels .rm when you press it gently.

Cool completely on the baking sheet – it will crisp up on cooling. Leave the oven on and turn the temperature up to 200°C/180°C fan/gas 6, so while the crumble is cooling, roast the plums.

Put the plums or greengages, cut side up, into a roasting tray, placing them close together. Sprinkle with 20g ( ¾ oz) of the sugar if they are reasonably sweet or 40g (1.1/2oz) or more if they are tart. Roast for 20–30 minutes, until they are soft and the juices have run. Set aside to cool slightly (the plums can be served warm or cool).

For the vanilla yoghurt, put the yoghurt and sugar into a mixing bowl with the vanilla seeds or extract and stir well to combine.

Put the crumble, plums and yoghurt on the table and let everyone help themselves – the tray of plums looks lovely this way.

Food for a Happy Gut is published by Headline Home, priced £20.

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