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plum crumble

23 August 2020 by Dominic Franks

plum crumble
Crumble is one of those classic British puddings that I adore, always have very fond memories of, and will often order in a restaurant but very rarely make at home, which is utterly ridiculous because they are so very easy to make!  This plum crumble uses my favourite Victoria plums which are just in season now here in the UK and if you’re lucky enough to have a tree, or know someone who has a tree then you should beg, steal or borrow to get this delicious fruit – but go now and be careful because it’s currently a fight between human and wasp to see who can get at the fruit first!
I’m mixing it up a little with the crumble topping by adding ground almonds and porridge oats.  I’m also using wholemeal flour which enhances the nutty flavours but feel free to use any flour you like, or any additions you like.  Muesli is great as a crumble topping.  Two sugars is also a great tip, whatever two you have, will add a different texture to the crumb.
plum crumble
for the filling

  • 800g ripe plums – halved and stoned, I’m using my favourite Victoria Plums but any will do
  • 50g light brown sugar
  • finely grated zest 1 orange
  • 1 tsp ground ginger
  • 1 tsp plain flour
for the crumble

  • 150g wholemeal flour
  • 50g porridge oats
  • 50g ground almonds
  • 150g butter
  • 80g caster sugar
  • 80g light brown sugar

I’m using a 22cm fluted ceramic pie dish but any shaped dish will work as long as it’s oven-proof and relatively deep. Pre-heat the oven to 180C

Place the cut plums into the dish and sprinkle with the sugar, orange zest, ginger and flour and stir together well.

In a large bowl, rub all the crumble ingredients together with your finger tips.  You don’t want to go to the ‘breadcrumb’ consistency, you want it to look a little more rubble-like than that.  This takes seconds in a food processor but I like to feel the consistency of the crumble so I know I’m on track.

Spoon the crumble over the plums and gently press down but not too firm.

Bake for 35-45 mins until the topping is golden and the filling is bubbling a little around the edges.

Serve your favourite creamy side such as custard, cream or ice cream.  I love this dish cold from the fridge with cold cream but then I’m a little bit weird.

plum crumble

eat and of course, enjoy!

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Filed Under: Cakes Tagged With: apple crumble, British desserts, crumble, custard, plum crumble, pudding

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Comments

  1. Nic | Nic's Adventures & Bakes says

    25 August 2020 at 3:32 pm

    Thanks for sharing, this crumble looks really good, I like the addition of whokemeal flour and oats 🙂

    Nic | Nic’s Adventures & Bakes

    • Dominic Franks says

      26 August 2020 at 9:39 am

      thank you, it’s lovely with the added crunch!

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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