Ingredients
Crumble topping
Method
1.Preheat oven to 170°C. Grease a 20cm x 30cm oval, 2.5-litre baking dish. Line an oven tray with baking paper.
2.Meanwhile, cut plums in half and twist to separate the halves. Remove and discard the stones. Chop into large pieces and place with blackberries in baking dish.
3.Stir honey, vanilla and cornflour in a jug until well combined; pour over fruit. Stir fruit to coat well in honey mixture.
4.Bake fruit for 35 minutes or until tender.
5.Meanwhile, to make crumble topping, combine flour, sugar and spices in a bowl; rub in butter until mixture is crumbly. Stir in pecans. Spoon mixture in a thin layer onto lined tray. Bake crumble topping for 15 minutes or until golden. Cool the mixture for 10 minutes before coarsely crumbling.
6.Combine the yoghurt, mascarpone, cinnamon and ginger in a small bowl.
7.Top warm fruit mixture with crumble mixture. Serve with spiced yoghurt.
You can use any combination of stone fruit instead of plums if you prefer.
Note
