Despite it being gloriously hot and sunny this weekend, me and my hubby decided to make a good old Sunday lunch. I don’t think Sunday lunch is complete without a good pudding and I have very fond childhood memories of making apple crumble with my Auntie after a big roast dinner. For me, crumble is one of the ultimate comfort foods and the perfect ending to a Sunday roast.
PiggyBakes’ Plum & Almond Crumble (adapted from Leith’s Baking Bible)
Serves 4 – 8 depending how greedy you are feeling
170g plain flour
A pinch of salt
85g unsalted butter, chilled and cut into small cubes
55g ground almonds
85g caster sugar
1/4 tsp almond essence
30g rolled porridge oats
For the fruit filling
2 tbsp caster sugar
2 tbsp cornflour
1/2 tsp cinnamon
– Sift the flour into a large bowl with the salt and then add the cubes of butter. Rub in with your fingers until it resembles fine breadcrumbs or do as I do and use an electric mixer on a slow speed.
– Mix or stir in the almonds, sugar and almond essence and continue to mix until it begins to form clumps. Chill in the fridge and make the filling.
– Preheat the oven to 175C (fan oven). Halve the plums, remove the stones and then thickly slice each half into three or four pieces. Place the plums in a bowl and then mix together the caster sugar, cornflour and cinnamon. Sprinkle this over the plums and give them a good stir to ensure they are fully coated.
– Place the coated plums in a shallow ovenproof dish (pyrex are always good) and then sprinkle over the crumble mixture. Sprinkle over a little brown sugar if you like, for extra crunch and a subtle caramel flavour. Bake for 40 – 45 minutes until the crumble is golden brown and the fruit bubbling. Serve with custard 🙂