This is a beautifully simple dessert that can be made ahead of time and really celebrates the natural sweetness of nature’s gifts – fruit!

It’s a variation on my saucy berry skillet crumble. I always use the same almond and buckwheat-based crumble topping because it never fails.

For this version, I’ve gone with pears and plums. They make the juiciest filling and don’t need much added to them – their natural juices create the perfect base without needing a heap of sugar.

I have tested it with apples too, but I found them a bit too dry. You can use another stone fruit in place of plums, or you can use all stone fruit! Just make sure they aren’t too hard – you want something that’s sweet enough to eat.

Which sweetener to use?

You can go with coconut sugar for a deeper, caramel-like flavour, or keep it lower carb with an erythritol-based sweetener. Personally, I recommend coconut sugar because it adds warmth and depth that really brings the autumn spices to life.

My stance is that coconut sugar is still sugar – there’s no free pass just because it’s a bit more natural that a standard white refined sugar.

That said, this whole recipe only uses around ⅓ cup to serve 8 people. So as far as desserts go, it’s very low in sugar. That’s thanks to the natural sweetness of the fruit doing most of the work.

If you need to be more strict around total sugar, it still works with erythritol (see note)—just a slightly different flavour profile.

What is arrowroot?

Arrowroot is a naturally gluten-free starch, similar to cornstarch but more gentle. It’s used here to lightly thicken the fruit juices as they bake, creating that gorgeous, jammy consistency without turning gluey. Since you only need a little, try getting it from a bulk food store to avoid wastage.

Make-ahead tip:

The crumble topping can be made the day before. Just hold off on adding the egg until you’re ready to bake. (Don’t forget the egg like I did once!)

The whole thing can also be reheated once baked and put in the fridge.

How to serve:

• With cream, yoghurt, or ice cream—whatever suits your vibe.
• I love mine with Greek yoghurt for a little tang that cuts through the rich fruit.
• Coconut yoghurt works perfectly if you’re keeping it dairy free.
• Pouring cream or thickened cream also works, it’s a bit rich for me but my husband absolutely loves it like this!
• And if you want to go full dooo dah—ice cream. It has to be vanilla. Crumble just can’t be eaten with anything else.