Plum Crumble
Is there anything more English than a crumble? A true staple of English countryside cooking, the crumble has both the familiarity of comfort food and the enduring elegance of a long term favourite pudding. You basically can’t go wrong.
You can use this crumble recipe for any fruit – apple, raspberry, rhubard – you name it. I’ve gone with plums as they’re in season and in plentiful supply at pick-your-own farms across the country.
You will need:
- 220g plain flour
- 120g butter (at room temp)
- 100g light brown sugar
- Pinch of cinnamon (optional)
- 15-20 plums
- Lemon juice
- 2 tbsp brown sugar
- Get your apron at the ready, and pre heat your oven to 200°c. If you want to be really British, get Radio 2 going in the background.
Really tempted to rename this recipe, 'plumble'. - Start by making the crumble. Pop your flour, butter and sugar in a bowl. Using your fingertips, rub the butter into the flour and sugar. You want to end up with a fine crumble, so be patient. This definitely works best if your butter is room temperature, but if it is straight from the fridge you can warm it up very slightly. (N.B. if you are going to microwave it, do it on defrost on only for about 20 seconds or two. This WILL NOT work with melted butter, so don’t go mad.)
- If you want to make your crumble a bit different, why not add a pinch of cinnamon or some nutmeg? Cinnamon goes particularly well with apple crumble.
- Once your flour, sugar and butter is combined and looking crumble-esque, set it aside and take out your fruit. If you’re using plums, you will need to chop them into quarters and remove the stones. If you’re using apples, peel and core them. Same goes for peaches.
Delicious plumble! - When you have enough chopped fruit to fill the base of your pie dish adequately (it’s really a judgement call on how much fruit you use ), sprinkle the 2 tbsp sugar and a dash of lemon juice over the top.
- Now, sprinkle your crumble mixture over the fruit and pat down.
- Pop in the oven for approximately 30 minutes. You might need a bit longer, you might need a bit less – just keep an eye on it. When the top is golden brown and the fruit is cooked all the way through, you will know it’s done.
- Crumble is best served warm with custard, ice cream, double cream or creme fraiche (or all of the above if you’re so inclined!).
Enjoy! :)
I love plums and plum crumble is delicious. Another crumble worth a punt at is rhubarb and strawberry. Just a few strawberris mixed in with the rhubarb make all the difference.
@jooee ooh sounds delish, we will have to give it a try! You’re welcome to post the recipe here on the site! :)