Faced with a punnet of plums that needed using up and not having made a plum crumble for an absolute age I set about making this recipe taking elements from here and there. I think the reason I don’t make crumble all the time is the thought of the rubbing in the butter and flour but I forget that my stick blender and jug double up as a food processor and a few pulses in there make a very good crumble topping. Splashing on some water at the end and giving the dish a good shake also gives those nice clumps on the top that I fondly remember from the crumbles I had at junior school. Indeed this was my favourite pudding at school and I was lucky enough to have a friend who hated it so I’d ask her to get a portion so that I could have more – it was that good! Those were the days when school dinners cost 7p and I remember thinking how cheap that was 3 ½ p per course!
As this dessert is so cheap to make I am entering it into Credit Crunch Munch which I run with the wonderful Helen at Fuss Free Flavours and is this month being hosted by our lovely friend Angela over at My Golden Pear. I am also entering Javelins Warrior’s Made with Love Mondays event as my pud is totally made from scratch. As I used up my plums and didn’t waste them I’m also entering the No Waste Food Challenge run by the newly married Elizabeth of Elizabeth’s Kitchen and this month being hosted by my good chum Fiona over at London Unattached.
Can you remember your favourite school dinners and how much they were? Do let me know in the comments below!
- 550 g Dessert plums stoned & halved
- 1 tbsp Corn flour
- 1 tsp Cinnamon
- 2 tbsp water
- 35 g Soft light brown sugar
- Crumble topping:
- 175 g Light brown self raising or plan flour or mix of Wholemeal & White flour
- 100 g Butter
- 50 g Demerara sugar
- 50 g Granulated sugar
- 40 g Flaked almonds
- Pre-heat oven to 190°C
- Place plums in a dish (about 21cm x 16cm).
- Mix the corn flour, sugar and cinnamon together, sprinkle over the plums and then drizzle on the water.
- Make the crumble by putting all the crumble topping ingredients in a food processor and blitz on and off until resembles fine crumbs.
- Pour the crumble over the plums, spread out with a fork.
- Splash a few teaspoons of water over the top then agitate the dish to form clumps.
- Bake in the oven until golden for about 40 minutes.
- Serve with custard or ice cream.