My Plum Crumble

The name of this recipe is a total lie. It’s not MY plum crumble. But I don’t remember where the recipe came from, and I make it so much that it is, in my head at least, mine. I know I got it in a rush one day because my esteemed friend Wendy was coming round for dinner, to show me her newly bought Aston Martin (as you do). Wendy is a vegetarian and I wanted to prepare dinner with what I had in the house. So I ended up making two things I’d never made before, and that were both magnificent successes. Mercifully, I wrote down the recipe for the plum crumble and have been making it ever since. The other recipe, for butternut squash risotto – which was STUPENDOUS – is lost forever.

Here is the plum crumble. I often use half wholemeal plain flour and half white plain, without noticing any difference other than a more nutty flavour. But as ever with recipes, I’d start off with doing it as it says before experimenting.

700-800g plums, stoned and quartered
175g dark brown soft sugar
a squeeze of lemon
175g plain flour (I now use 75g wholemeal, 100g white)
150g butter, cold and cut into pieces
50g porridge oats (as in the flakes, not pinmeal)

Quarter the plums and put into a dish about…hmmm. I use a Le Creuset dish that holds 1.6l. This pudding serves about 6-8 so you know, just kinda guess. The plums should fit snugly across the bottom.

Squeeze the lemon over the top, add two tablespoons of the sugar and 125ml of water.  Mix around so all the plums are coated.

Now in a food processor, mix up the flour and rest of the sugar. Especially if you’re using that soft brown sugar that clumps together. Now add the butter and pulse for a few seconds, and finally the oats. Pulse briefly until starting to clump together.

Put over the plums evenly. Put the dish on a baking dish (in case the plums ooze their juice all over the oven floor) and cook at 190C for about 40 minutes until all nice and brown.

This is obviously delicious, but I feel the need to point it out anyway, with custard, cream or a little vanilla ice cream. If home made, so much the better. I do kid myself that it’s good for you, as it’s fruit and the topping has oats (I conveniently forget the sugar). You can reheat it in the microwave, it doesn’t harm the topping too much. I just find this crumble really warming and satisfying and generally, spirt lifting. But I may give my puddings too much importance.

I don’t have a picture. Sorry.

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