Annie Bell's Orchard Crumble
Over a year ago
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Ingredients
- 400g ripe red plums
- 400g eating apples
- 50g golden caster sugar
- 1tsp plain flour
- pinch cinnamon powder
- 150g plain flour
- 100g ground almonds
- 150g golden caster sugar
- 150g chilled and diced unsalted butter
- 50g rolled oats
Accompaniment
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Description
This crumble makes the most of the new season's soft fruits.
Method
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1
Have ready a 30cm oval gratin dish or equivalent. Preheat the oven to 200C/180C fan/gas 6. Quarter and stone 400g ripe red plums. Peel, quarter, core and slice 3 eating apples (about 400g). In a large bowl, toss the fruit with 50g golden caster sugar, 1 tsp plain flour and a pinch of cinnamon, then tip this into the ovenproof dish. In a food processor place 150g plain flour, 100g ground almonds,
150g golden caster sugar and 150g chilled and diced unsalted butter. Briefly whiz until the mixture resembles fine crumbs that just start to cling together. Transfer to a bowl and mix in 50g rolled oats. Scatter this over the fruit, then add a little extra caster sugar for added crunch. Bake for 35-40 minutes until the top is golden and crisp, and the juices are bubbling at the sides. Serve hot about 15 minutes out of the oven or at room temperature, with custard.
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