Ultimate plum crumble

Louise Robinson serves up her ultimate plum crumble recipe, flavoured with orange and cinnamon and topped with flaked almonds. A great comfort food dessert for a dreary day.

First published in 2018

The amount of sugar needed for this beautiful dessert will depend on the variety of plums used, as they vary so much in sweetness. It’s a good idea to taste them first and use your discretion.

You will also need four small cast iron pans or dishes (approximately 16cm in diameter) or a single medium-sized dish (approximately 20 x 32cm) for this recipe.




Plum crumble


Place the flour and butter in a large mixing bowl and rub together with your fingers until the mixture resembles breadcrumbs. Add the caster sugar, ground almonds, half of the soft brown sugar (50g) and 1 teaspoon of cinnamon. Stir to combine
Sprinkle a few drops of cold water into the bowl and stir with a fork until you have crumbly, lumpy mixture. Place the bowl in the freezer for 10 minutes
Preheat the oven to 200°C/gas mark 6
Lightly grease your dish/dishes and arrange the plums in a single layer, cut-side up, dividing them equally if using more than one dish. Spoon over the orange juice
Mix together the remaining 50g of soft brown sugar with the orange zest and the remaining 1 teaspoon of cinnamon. Sprinkle evenly over the plums
Sprinkle the crumble mix evenly over the plums, taking care not to press it down. Then sprinkle the almonds over, finishing with a light dusting of soft brown sugar
Place the dish/dishes on a baking tray and bake in the oven for 30 minutes, or until the crumble is golden and bubbling. Serve warm with ice cream or cream
First published in 2018

Louise Robinson is a former fashion accessories designer turned freelance food writer, stylist and photographer now based in the Sussex countryside.

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