Plum Crumble is a traditional British recipe for a fruit dessert with a crumble topping that's typically served with custard. The full recipe is presented here and I hope you enjoy this classic British version of Plum Crumble.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Note that you can substitute just about any fruit (or combination of fruit) in place of the plums. If not using strongly-flavoured red fruit substitute white wine for the port in the recipe.
Ingredients:
For the Filling:
500g stoned (pitted) plums
85g sugar, or to taste
2 tbsp port wine
For the Topping:
50g cold butter
110g self-raising flour
55g sugar (try demerara/muscovado/maple sugar for additional flavour)
chopped pecan nuts or other nuts to taste (optional)
Method:
For the Filling:
Prepare the plums by removing the stones using a small fruit knife. Make a cut all the way around the middle of the plum and then, gripping either half of the fruit give it a twist and pick out the stone. (If no fresh plums are available, already prepared fruit, canned or frozen, can be used instead.).
Chop the plums into quarters and place them into a small pan and add the port and sugar. Cook slowly together until the fruit is soft. Approximately 20 to 30 minutes. When cooked pour the plums into the base of a suitable deep-sided baking/oven dish (about 10cm x 15cm in size).
For the Topping:
To make the crumble measure and add together the self raising flour and the butter. Using your hands rub the flour and butter mixture together until the two become like fine bread crumbs, then add the sugar and mix thoroughly together. With a a spoon sprinkle the crumble topping evenly onto the surface of the plum filling. Now use the back of the spoon to smooth-out the surface of the topping. Bake in a pre-heated oven at 190°C for about 30 minutes or until the topping turns a golden brown in colour.
This dessert can be served either warm or cold with custard, cream or ice cream.
Click on the image, above to submit to Pinterest.