a spicy plum crumble

[ramtops]

A bit like bananas are in this house, are plums. In that I buy them, but don’t eat them. So there were eight going a bit scrotal in a bowl, and a couple of (very) wizened Bramleys in the veg drawer in the fridge. It was a cold day, Rainageddon was forecast (though didn’t arrived, because the Met Office appears to be unfit for purpose), and I planned a day in the kitchen. This crumble was part of it.

We don’t like sugar in our fruit, and we’re not very precious about peel either. So I just halved the plums and took the stones out, and chopped up the Bramleys, skin still on (but I did take the core out :). These went in a bowl, and we mulled what to add; in the end, we decided on cinnamon, and I sprinkled  maybe a couple of level teaspoons’ worth over the fruit.

Crumble mix is easy:

3 parts flour (white or brown, whatever you fancy)
2 parts marg or butter
1 part sugar

Bung it all in a food processor and whizz. I generally add something else at this stage – hazelnuts, chocolate drops (works very well with pears), or generally porage oats, which give a lovely nutty flavour.  About 3 tablespoons’ worth, probably. Porage yesterday, and a heaped teaspoon of ground ginger.

Pour over the fruit, bake at 180C for 45 minutes. Gorgeous.

Mirrored from Reactive Cooking.