Whole-wheat Plum Crisp

Plums, Reuben Riffel

Serves 4, Preparation time: 20 minutes | Cooking time: 20 minutes



4 slices wholemeal bread, crusts removed
4 slices white bread, crusts removed
60g light muscovado or light brown sugar
½ tsp ground cinnamon
Pinch salt
50g unsalted butter, melted


10 South African plums, halved, pitted and roughly chopped
3 tbsp granulated sugar
1 tsp cornflour
Pinch salt
1 tsp lemon juice
½ tsp vanilla extract


Preparation time:
20 minutes

Cooking time:
20 minutes


  1. Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.
  2. Make the topping: In a food processor, add the bread and pulse until fine crumbs form. Transfer the breadcrumbs to a medium bowl and stir in the muscovado or light brown sugar, cinnamon and salt. Add the melted butter, stir well to combine, then set aside.
  3. Make the filling: In a medium bowl, combine the plums, sugar, cornstarch, salt, lemon juice and vanilla extract.
  4. Spoon the plum filling into a deep rectangular or square baking dish and cover with an even layer of the topping. Bake until the plums are tender and look juicy around the edges of the baking dish, and the topping is golden-brown – about 20 minutes. Serve warm or at room temperature.

Recipe created by Reuben Riffel, head chef at Reuben’s Restaurant, Franschhoek, South Africa