This recipe is one of my absolute favourite dishes. The base reminds me of my childhood going to go to the corner shop on my way to school to buy lavashak (Persian style fruit leather)as a snack for my school breaks. It’s easy to make and its supper delicious.
For the crumble topping: 30g rolled oats
50g walnuts, roughly chopped
50g pistachio, roughly chopped
30g sunflower seeds
30g pumpkin seeds
½ tsp cinnamon
1 tsp mixes spices
6 cardamon pods, seeds removed and ground to powder in a pestle and mortar
1 tbsp coconut oil or butter, melted
For the base: 8 large plums (I used 3 yellow, 3 pink and 2 purple), cut in 4 and remove the seeds
Some rose petals for garnishing (optional)
Preheat the oven to 180°C fan/ 400°F/ Gas 6.
In a bowl, add all the topping ingredients and mix well. Set aside. Add the chopped plums in an oven proof dish (I am using a 25cm round dish) and place the plums in the dish in an even layer. Bake for 25 minutes of until the plums are soft and juicy.
Take the dish out of the oven but leave the oven on. Using a fork, mash some of the plums and leave some of them intact.
Scatter the topping mixture on the plums, creating an even layer. Then, bake for a further 15-20 minutes or until golden and you can see bubbling.
Garnish with some rose petals if using and serve.