Plum Crumble Recipe
With winter approaching what better way to keep snug is with a homemade plum crumble. Plus my neighbours gave me 2 buckets full of plums and I needed to do something with them quick!.
You will need:
For the filling
- butter, for greasing
- 12-15 large ripe plums, remove the stones and chop in half
- ½ lemon, juice only – no pips!
- 160g/5½oz caster sugar
For the crumble
- 175g/6oz plain flour, you can sift but I didn’t bother.
- 50g/2oz caster sugar
- 50g/2oz dark muscovado sugar
- 100g/3½oz butter, chilled, cut into cubes
- 100g/3½oz rolled porridge oats
- 1 tsp of grated lemon zest
Preheat the oven to 180C/360F/Gas 4.
Grease a 30cm/12in square ovenproof dish well, get into all the corners to prevent sticking. If you don’t have that exact size then use what you have and add a bit more mixture and filling.
Or just pour all in and flat slightly, remember it’s homemade!
Sprinkle with the caster sugar, it might look a lot but plums can be tart.
In a bowl, rub together the flour, caster sugar, muscovado sugar and cold butter cubes. (It is important that the butter is cold, or you will end up making more of a dough than a crumble.)
The mixture will turn into a golden buttery colour and crumb like. When a crumble has been achieved, add in the oats and lemon zest and mix well.
Sprinkle the crumble mixture over the plum mixture in the dish, then bake in the oven for 40-45 minutes, or until the topping is golden-brown and the fruit is bubbling.
To serve, spoon out generous portions into bowls and serve w/ hot custard or scoop of vanilla ice-cream.