Plum Crumble
A classic Plum Crumble with added almonds in the topping and cinnamon with the plums for a truly delicious and comforting pudding.
Servings 4 people
Equipment
- 1 Digital scale
- 1 Wooden chopping board
- 1 Set of measuring spoons
- 1 Paring knife
- 1 16 cm x 21 cm Heat proof dish
- 1 Fork
Ingredients
- 550 g dessert plums (ripe) stoned & halved
- ½ tbsp corn flour
- 1 tsp cinnamon
- 35 g soft light brown sugar
- 2 tbsp water
Crumble Topping
- 175 g light brown or plain self-raising flour or mix of wholemeal & white self raising flour
- 100 g butter
- 50 g demerara sugar
- 50 g granulated sugar
- 40 g flaked almonds or chopped
Instructions
- Preheat the oven to 190°C, 170°C fan, 375°F or gas mark 5.
- Place the halved plums in a dish (about 21cm x 16cm).550 g dessert plums (ripe)
- Mix the corn flour, sugar and cinnamon together, sprinkle over the plums and then drizzle on the water.½ tbsp corn flour, 1 tsp cinnamon, 35 g soft light brown sugar, 2 tbsp water
- Make the crumble by putting all the crumble topping ingredients in a food processor and blitz on and off until resembles fine crumbs.175 g light brown or plain self-raising flour, 100 g butter, 50 g demerara sugar, 50 g granulated sugar, 40 g flaked almonds
- 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.
Notes
This recipe uses self-raising flour for a more cakey topping, but you can use any plain flour or a mixture of flours, e.g., wholemeal, spelt, etc. Strong flour is not advisable.