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Plum and raspberry granola crumble

DESSERT FOR BREAKFAST

This is a totally genius non-recipe recipe for a breakfast crumble – great for Mother’s Day but really, so good for any time, especially when you’re feeding a crowd. It could not be simpler to prepare but at the same time it feels sort of glamorous and decadent to be eating what is, to all intents and purposes dessert for breakfast. And, basically it’s fruit, granola and yoghurt so, health in a bowl, right?

Plum and raspberry granola crumble

Serves 6-8

1 kg stone fruit, halved and stones removed (I used plums but peaches, apricots or nectarines would be good – or you could also use peeled, cored and quartered apples or pears)
20g unsalted butter
1 tbs brown sugar (sub coconut sugar or other sweetener if you’d like)
1 punnet raspberries
350g granola (I used our own Dinner Ladies Paleo Granola to keep it gluten free and also because it’s one of the most insanely delicious things you can imagine eating but feel free to use your favourite. I wouldn’t use one that’s too heavy on the dried fruit, though – a nutty, seedy crunch is what we’re after.)
Plain Greek yoghurt, to serve

Method

Preheat oven to 200C. Place stone fruit cut side up in an oven-proof dish that will fit all your fruit in one layer. Dot with butter, sprinkle with brown sugar and place in a 200C oven until the fruit is browning, softening and slightly collapsed.
Remove from the oven, scatter with raspberries and cover with a good layer of granola.
Pop back in the oven for 5 minutes to crisp up and for jammy juices from the fruit to bubble up around the edges of the topping.
Remove from the oven to rest for a few minutes before serving with thick plain Greek yoghurt.