Ultimate plum crumble
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Louise Robinson serves up her ultimate plum crumble recipe, flavoured with orange and cinnamon and topped with flaked almonds. A great comfort food dessert for a dreary day.
First published in 2018
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The amount of sugar needed for this beautiful dessert will depend on the variety of plums used, as they vary so much in sweetness. It’s a good idea to taste them first and use your discretion.
You will also need four small cast iron pans or dishes (approximately 16cm in diameter) or a single medium-sized dish (approximately 20 x 32cm) for this recipe.
Ingredients
Metric
Imperial
Plum crumble
- 200g of plain flour
- 125g of salted butter, diced, plus a little extra for greasing
- 50g of caster sugar
- 50g of ground almonds
- 100g of soft brown sugar, plus a little extra for the topping
- 2 tsp ground cinnamon
- 900g of plums, cut in half, stones removed
- 1 large orange, zest and juice
- 50g of flaked almonds
SAVE RECIPE
Method
1
Place the flour and butter in a large mixing bowl and rub together with your fingers until the mixture resembles breadcrumbs. Add the caster sugar, ground almonds, half of the soft brown sugar (50g) and 1 teaspoon of cinnamon. Stir to combine
2
Sprinkle a few drops of cold water into the bowl and stir with a fork until you have crumbly, lumpy mixture. Place the bowl in the freezer for 10 minutes
3
Preheat the oven to 200°C/gas mark 6
4
Lightly grease your dish/dishes and arrange the plums in a single layer, cut-side up, dividing them equally if using more than one dish. Spoon over the orange juice
5
Mix together the remaining 50g of soft brown sugar with the orange zest and the remaining 1 teaspoon of cinnamon. Sprinkle evenly over the plums
6
Sprinkle the crumble mix evenly over the plums, taking care not to press it down. Then sprinkle the almonds over, finishing with a light dusting of soft brown sugar
7
Place the dish/dishes on a baking tray and bake in the oven for 30 minutes, or until the crumble is golden and bubbling. Serve warm with ice cream or cream
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