Plum Crumble Recipe
Plums make an excellent crumble. Their tangy taste when cooked compliments the sweet crumble topping to perfection.
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|THE PLUM FILLING
|900g / 2lb plums (stones removed)
|Three tablespoons of syrup
|Two tablespoons of sugar
|THE CRUMBLE TOPPING
|150g / 5¼oz of butter
|115g / 4oz light brown sugar
|90g / 3¼oz porridge oats
|225g / 8oz plain flour
PREPARATION TIME: 15 minutes
COOKING TIME: 35 minutes
DIFFICULTY LEVEL: Easy
FREEZE? Yes, also stores in the fridge for a day or so
SERVINGS: 4 servings
Large mixing bowl.
Oven proof dish approx 25cm by 18cm and 6cm deep or similar.
Some of the ingredients for Plum Crumble
Preheat the oven to 200°C - 400°F - Gas Mark 6 (fan ovens 180°C -
350°F - Gas Mark 4)
Cut the butter into small cubes.
Remove the stones from the plums.
Recipe by David Marks.
COOK'S NOTES FOR PLUM CRUMBLE
Plums come in all shapes, sizes and colours, the ones we have used are from our neighbours back garden and are called Warwickshire Droopers. The variety of plum used will give each plum crumble a unique taste and colour. Victoria plums are traditional and give the crumble a deep red colour, our plums were yellow.
Add the flour and butter to a large bowl and use your fingertips to rub the crumble mixture until it starts to form crumbs. This should take about four minutes.
Add the oats and sugar to the crumble mixture and rub them all together again for three minutes which will assist the formation of crumbs.
Add the plums to the oven proof dish, spoon over the syrup and sprinkle the sugar.
Evenly spread the crumble mixture over the top of the fruit and cook in the pre-heated oven for 35 to 40 minutes until the crumble starts to brown slightly. Serve with cream, ice cream or warm custard.