1 cup water
1 tsp vanilla essence
1/2 tsp ground cinnamon
2/3 cup lightly packed brown sugar
1kg plums, quartered, stones removed
1/2 cup plain flour
1 tsp mixed spice
75g butter, cubed
1 cup natural muesli or rolled oats
45g (1/3 cup) slivered almonds
Vanilla ice-cream, to serve
Preheat oven to 180°C. Combine the water, vanilla essence, cinnamon and 1/2 the brown sugar in a medium heavy-based saucepan and stir over medium heat until the sugar dissolves. Bring to the boil and simmer, uncovered, for 6-8 minutes or until mixture is slightly syrupy. Add the plums and simmer for 3-4 minutes or until the plums are just tender. Cool and drain the plums. Place plums in the base of a 20cm pie plate. Sift together flour and mixed spice into a medium mixing bowl. Use your fingers to rub in butter until mixture resembles coarse breadcrumbs. Add muesli or rolled oats, almonds and remaining brown sugar and use your fingers to mix to a coarse crumbly mixture. Sprinkle evenly over plums. Bake in preheated oven for 30-40 minutes or until golden. Serve warm with vanilla ice cream.
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