Plum season (August) is one of my favourites. Plums are so versatile and delicious to cook with – you can make jams, compotes, cakes, crumbles, and even a few savoury dishes with this wonderful little fruit.
I’m a big fan of crumble and plum crumble is simply wonderful. The slight tartness in the plums is balanced nicely with the rich sweetness of the biscuity crumble and it’s perfect served with lashings of creme fraiche or double cream!
You will need:
- 220g plain flour
- 120g butter (at room temp)
- 100g light brown sugar
- 15-20 plums
- Lemon juice
- 2 tbsp brown sugar
- Preheat your oven to 200°c.
- Start by making the crumble. Pop your flour, butter and sugar in a bowl. Using your fingertips, rub the butter into the flour and sugar. You want to end up with a fine crumble, so be patient. You can do this in a food processor, though that definitely works best if your butter is fridge temperature. If you go down that route, pulse it only – you don’t want it to gather together and create a dough.
- Once your flour, sugar and butter is combined and looking like fine breadcrumbs, set it aside and take out your fruit. You will need to chop them into quarters and remove the stones.
- When you have enough chopped fruit to fill the base of your pie dish adequately (it’s really a judgement call on how much fruit you use ), sprinkle the 2 tbsp sugar and a dash of lemon juice over the top.
- Now, sprinkle your crumble mixture over the fruit and pat down.
- Pop in the oven for approximately 30 minutes. You might need a bit longer, you might need a bit less – just keep an eye on it. When the top is golden brown and the fruit is cooked all the way through, you will know it’s done.
- Crumble is best served warm with custard, ice cream, double cream or creme fraiche (or all of the above if you’re so inclined!).