Plum and Blackberry Muesli Crumble with Blackberry Sorbet

Plum and Blackberry Muesli Crumble with Blackberry Sorbet

This baked plum and blackberry muesli crumble is served with a quick two-ingredient blackberry sorbet for a warm-meets-cold dessert. It's vegan, sugar-free and comes together in about 35 minutes.

Prep Time 10

Cook Time 25

Total Time 35

Choose Serving Size 6

Ingredients

Muesli Crumble

8 plums pitted and sliced
3 cups blackberries fresh or frozen
¾ cup muesli preferably plain
1 ½ tbsp whole wheat flour
healthy sweetener of your choice to taste (I used stevia extract)

Backberry Sorbet

2 cups blackberries frozen
1 lime or lemon, juiced
healthy sweetener to taste

Instructions

Heat the oven to 300°F (150°C).
In a large bowl, add the sliced plums, blackberries, flour and sweetener (you can use stevia, maple syrup, brown sugar, etc.) and mix well.
Pour the mixture into a glass baking dish and spread it out evenly.
Sprinkle the muesli on top until the fruit is covered. Be careful not to use too much muesli; use just enough to cover the fruit with a thin layer.
Place in the oven for 20-25 minutes.
Serve with 2 scoops of blackberry sorbet!

Blackberry Sorbet

Add all the sorbet ingredients to a blender and process until they reach a creamy consistency. Serve immediately.

Notes

Use just enough muesli to cover the fruit in a thin layer so the topping crisps up instead of staying damp. Serve the sorbet immediately, as it softens fast. For a gluten-free version, use gluten-free muesli and swap the whole wheat flour for oat flour.