Plum Crumble
User Reviews
5
Plum Crumble
Description
Plum Crumble features juicy, halved plums coated lightly with a cinnamon-spiced sugar mixture thickened by cornflour. The topping is a crumbly blend of light brown self-raising flour, butter, demerara and granulated sugars, and flaked almonds, for texture and a subtle nutty note. Baked until golden and crisp, the crumble delivers a contrast of tender fruit and buttery crunch.
The dessert is ideal served warm with custard or ice cream to complement its spiced fruit filling and crisp topping. It offers a classic balance of sweet and tangy flavors with a satisfying nutty edge.
Before baking, a splash of water is added to the topping to help form crisp clumps during cooking, enhancing the texture. The recipe scales easily for larger or smaller portions using the given measurements.
Ingredients
- 550 g plum stoned & halved, dessert
- 1 tbsp cornflour
- 1 tsp cinnamon
- 2 tbsp water
- 35 g brown sugar soft, light
Crumble Topping
- 175 g light brown self-raising flour or mix of Wholemeal & White flour, or plain flour
- 100 g butter
- 50 g demerara sugar
- 50 g granulated sugar
- 40 g almonds flaked
Instructions
- 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.
User Reviews
Overall Rating
5
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