Preheat the oven to 200°C/fan 180°C/gas mark 6. Line a baking tray with parchment paper.

Prepare the crumble by mixing the oats, ground almonds and cinnamon powder together in a small bowl. Add melted coconut oil (or butter) and maple syrup. Stir until you get a crumble texture.

Spread crumble on baking tray. Bake for 10-15 mins until golden and crisp. Remove from oven and set aside to cool down.

Put the grill on to 275°C. Cut plums in quarters and remove stones carefully, brush each plum all over with some melted coconut oil (or butter). Arrange plums in an oven proof dish, cut side up. Place until the grill for around 5 mins or until the plums soften.

While the plums are in the oven, mix mascarpone with lemon juice, maple syrup and vanilla extract in a small bowl.

To serve, dollop the mascarpone cream on a plate. Add 2 halves plum per adult or 1 half plum per child on top of mascarpone cream. Sprinkle with crumble. Add a couple of mint leaves on top if using.

Can be enjoyed warm or cold. 

For younger babies, blend the plum into a smooth puree or mash to suit and serve just with the mascarpone cream. For toddlers, you can roughly chop the plum into bigger pieces and serve with the crumble topping and mascarpone cream.

Be safe! Avoid the crumble for little ones under 7 months.