Great British Chefs asks for your consent to use your personal data to:
Personalised ads and content, ad and content measurement, audience insights and product development devices
Store and/or access information on a device
Your personal data will be processed and information from your device (cookies, unique identifiers and other device data) may be stored by, accessed by and shared with third-party vendors, or used specifically by this site or app.
You can withdraw your consent at any time by using 'Cookie Settings' button at the bottom of the page.
Louise Robinson serves up her ultimate plumcrumble recipe, flavoured with orange and cinnamon and topped with flaked almonds. A great comfort food dessert for a dreary day.
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
2
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
3
Preheat the oven to 200°C/gas mark 6
4
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
5
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
6
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
7
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