Sticky sweet plums are one of my favourite fruits for this time of year and when baked, especially in a crumble make for one of the cosiest desserts ever. Team with custard, cream or even ice cream or add chunks of Rhubarb for a sour kick. Maybe even a splash of cherry brandy if that’s your thing!
Heat your oven to 200C/180C fan/gas 6. Put the fruit into the base of a shallow baking dish about 28cm long. Mix sugar, zest, cinnamon and flour and sprinkle over the plums. Sprinkling the 2 tbsp of water over the top.
Put crumble ingredients into a food processor, using the pulse button, whizz until everything starts to clump together. Or rub the butter and flour together using your fingertips and stir in other ingredients.
Scatter the crumble over the plums and bake for 30–40 mins until golden brown. Leave for about 10 – 15 mins before serving with your choice of custard or cream/ Ice Cream. Plum Crumble Plum Crumble Plum Crumble
Here’s what you’ll need
Ingredients
800g ripe cooking plums such as Victoria or dessert plums halved and stoned if you want to add Rhubarb we recommend a good quality tinned variety is excellent.
50g light brown sugar
finely grated zest one orange
One tsp ground cinnamon
One tsp plain flour
For the crumble
250g plain flour
150g butter
80g caster sugar
80g demerara sugar
50g ground almonds (optional)
Enjoy!