Plum Crumble

This plum crumble is easy and a great use of any stone fruit including plums, nectarines, or peaches. Delicious on it’s own and decadent with a nice scoop of vanilla ice cream or cold cream poured over top.

1 ¼ cup/ 200g of plain flour
8 Tbsp/ 125g of salted cool butter, diced, plus a little extra for greasing
¼ cup/ 50g of white sugar
½ cup/ 50g of ground almonds
½ cup/ 100g of soft brown sugar, plus a little extra for the topping
2 tsp ground cinnamon
About 12 small plums/ 900g of plums, cut in half, stones removed
1 large orange, zest and juice
½ cup/ 50g of flaked almonds

1. Combine flour and butter in a large mixing bowl and rub together with your fingers or pastry cutter until the mixture resembles coarse crumbs. Add the white sugar, ground almonds, half of the brown sugar, and 1 teaspoon of cinnamon. Stir gently to combine.

2. Sprinkle a few drops of cold water into the bowl and stir with a fork until you have a crumbly mixture. Place the bowl in the freezer for about 10 minutes

3. Preheat the oven to 400°F/ 200°C.

4. Lightly grease your baking dish and arrange the plums in a single layer, cut-side up. Spoon over the orange juice.

5. Mix together the remaining soft brown sugar with the orange zest and the remaining 1 teaspoon of cinnamon. Sprinkle this mixture evenly over the plums.

6. Sprinkle the crumble mix evenly over the plums. Then sprinkle the almonds over.

7. Place the baking dish on a baking tray and bake in the oven for 30 minutes, or until the crumble is golden and bubbling.

Recommendation: serve warm with ice cream or cream.

Adapted from Great British Chefs

Note: Pictured is a half recipe.