Tuesday, 7 September 2010
Proper plum crumble
The bounty included a kilo or so of wonderful Marjories Seedling plums. The orchard floor was practically covered with a carpet of ripe fallen fruit. It was all I could do not to take the lot home with me. Marjories Seedlings have delicate pale green flesh but a luscious purple skin that just melts into this crumble and stains it a vivid scarlet; very pretty indeed.
This crumble topping is the Real Thing; crunchy, crumbly and rich with butter. And it goes equally well with apples, pears, peaches and gooseberries if you have those to hand instead.
for the plum base~
450g ripe plums, stoned and quartered
3 tablespoons vanilla sugar
2 tbsp butter
2 tbsp water
for the crumble~
50g plain flour
50g ground almonds
50g cold butter, cut into cubes
2 tbsp porridge oats
3 tbsp caster sugar
2 tbsp whole almonds, crushed into rough pieces
1) Put the plums, butter, vanilla sugar and water into a pan and simmer on a low heat for 5 minutes. The fruit should be softened but not have broken down. Spoon the mixture into four 10cm ramekins.
2) Place all the crumble ingredients, except the crushed almond pieces, into a mixing bowl and gently rub together between your fingers until the mixture resembles chunky breadcrumbs. Divide between the ramekins, then top with the crushed almonds.
3) Place the ramekins onto a tray and bake at 375f/190c/gas mark 5 for 20 mins, or until golden on top. Leave to cool a little before serving with a creamy scoop of vanilla ice cream.