AUTUMN FRUITY PLUM CRUMBLE

 

 

Autumn winds are making the delicious plums fall from my tree and I’m picking them up as fast as possible as they rain down on my head. Apart from being delicious, I love the idea of ‘free’ food and, even better, free food from my own garden. For me, Victoria plums have the best flavour and are perfect for this Fruity Plum Crumble

Plum crumble has to be the ultimate comfort food and certainly a dish to illicit some guaranteed ‘ooohs and aaahs’ when it is brought to the table. Perhaps this is because the fruit season is short and serving this once or twice a year pudding,  signals the changing of the year. Actually, mine isn’t a once a year treat as my freezer is now full of all the plums I couldn’t use -even after making spicy plum chutney & gifting some to friends etc there are lots left! I have either put the prepared plums (stone and halved) straight into freezer bags or cooked and pureed into boxes. My plan is to use the puree to make into a Christmas ice cream possibly with a little brandy or port and crumbled amaretto biscuits.

If you have a tree or know someone who has one, you will need to get a wriggle on and get them picked. Even better you could consider planting your own tree to guarantee your supply for years to come. They are trouble free and have pretty blossom in the spring.

Try this lovely pud

PLUM CRUMBLE

1.2 kg Victoria plums, cut in half & stoned

Zest of 1 orange

(Pinch of ground cinnamon -optional)

2 tbsp. caster sugar

3 tbsp. water

 

CRUMBLE

250g plain flour

150g butter at room temperature

80g demerara sugar (plus a little more to sprinkle)

80g caster sugar

50g ground almonds

 

  1. In a bowl mix together the plums, zest of orange and cinnamon (if using) and sugar. Turn into ovenproof dish (approx. 20cm x 26cm). Sprinkle with water.
  2. Using a food processor; add the flour, butter, sugars and almonds and using the ‘pulse’ button mix together –don’t over process, a few pulses will be sufficient. If doing it by hand; rub the butter into the flour and then mix in the sugar and the almonds.
  3. Sprinkle the crumble over the fruit –don’t smooth it down, just cover the fruit lightly. Sprinkle with a little demerara sugar for a crunchy topping.
  4. Bake in a moderate oven, 180C, Gas 4, for about 30/40 minutes until the top is golden.
  5. Leave it to cool down for 20 minutes before serving with custard, cream or ice-cream.

 

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