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Rosemary & Plum Crumble

What is it about the humble crumble that just screams warm cosy comforting deliciousness? It's the ultimate winter dessert! This unique crumble recipe provides 8g of protein, 4g of fibre and over a third of your daily Vitamin C requirements per serving - not bad for an indulgent dessert!


Rosemary & Plum Crumble Recipe | Neat Nutrition. Clean, Simple, No-Nonsense.



Preheat the oven to 180 degrees.

First, wash and dice the plums. Either distribute them evenly between 8 separate ramekins or spread out in one whole crumble dish. Sprinkle with the 1 tbsp sugar.

Next, for the crumble, add all of the ingredients apart from the flaked almonds, sunflower and pumpkin seeds to a blender and mix well. Place that mixture into a bowl and add the nuts and seeds.

Mix the topping by hand so that the seeds stay chunky and textured. Crumble the mixture evenly over the fruit and bake in the oven for 45 minutes. Serve with oat cream or coconut yogurt. 

Cheats Tip — Since it is relatively rare that I cook for 10 people at one time, I tend to make mine into individual ramekins because if I’m going to the trouble of making these, I want a freezer stocked full of them! If you are doing this, then only cook for 20mins and set aside to cool. Then pop them in a Ziploc bag and lay flat in the freezer. Once defrosted, just heat up in the oven for 30 mins.


This recipe was created by Emily Wright from The Wright Foodie. Emily is a mother of two and a qualified nutritional cook who enjoys creating healthy and wholesome recipes with maximum nutritional benefit. She runs cooking courses from her house in London for those with allergies, intolerances or who are stuck in a food rut and needs some fresh healthy inspiration! Follow Emily on Instagram and check out her blog.