Plum, cinnamon and almond crumble
The whole family will love this crumble, bursting with seasonal fruits.
We are now at the height of summer, with an abundance of fruits ripening and many fruit trees groaning under the weight of their load! Some of my favourites are at their best right now and that includes plums, cherries, raspberries, blackcurrants and blackberries.
There are so many ideas to tell you about, but for this week, I thought it would be a great idea to focus on a truly British classic, the crumble no less! My personal favourite is the plum crumble which is both sweet, soft and crunchy at the same time. As far as puddings go, this is about as easy as it gets but never fails to impress. Also, once you have done the prep, it takes care of itself in the oven and you can get it ready in advance, or even freeze it in batches to pull out of the freezer at a later date.
I have made a few changes to the traditional crumble topping. These are my personal preferences, adapted from Nigel Slater, but I will let you know of alternatives that work just as well.
Although crumble is more traditionally associated with winter and comfort food, I think it is just as good served cool, even cold with a generous helping of pouring cream. After all, you can get crumble ice cream now!
Plum, cinnamon & almond crumble
- You will need: 1 ovenproof dish or foil containers if you want to freeze it.
- Serves 1 family
1 punnet of plums 750g approx.
Handful of sugar to cover plums
100g plain flour
50g ground almonds
75g light brown sugar
Handful of flaked almonds
- Pre-heat the oven to 200 degrees.
- Butter your oven dish.
- Cut the plums in half and remove the stones.
- Place in the oven dish and cover with a generous handful of sugar.
- To make the crumble mix, measure the flour, cinnamon, ground almonds and butter in to a bowl and rub the butter into the flour mixture with your fingertips until it resembles breadcrumbs. A few chunky bits of butter will add texture to the finished dish so do not overwork it.
- Add the sugar and flaked almonds. Stir to combine.
- Put the crumble mix on top of the plums but do not press down as this keeps the crumble nice and light.
- Bake in the oven for 30/35 minutes.
- If you are allergic to nuts, replace them with oats or more flour. Or if you like you could add some muesli. Also, if you can eat nuts, you could try adding a mix of walnuts and hazelnuts just after you have added the crumble topping. You could also use wholemeal flour, but half and half is best as wholemeal flour tends to be quite dry.