Plum & Forest Fruits Crumble

  • Total Time

    50m
    • Prep Time

      20m
    • Bake Time

      30m
  • Serves

    0
  • Skill Level

    Easy
  • Dietary Needs

    EF/NF/Veg
    • Egg free
    • Nut free
    • Vegetarian

1 Review

3 star rating

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This delicious fruit crumble is the perfect winter warmer. A great combination of plums and forest fruits gives this pudding a delightful fruity twist, however, you can try a whole host of different fruits if preferred.

Method

  1. Preheat the oven to 190°C (170°C fan, gas mark 5).

  2. Put the plums and forest fuits into the base of an ovenproof dish. Sprinkle with the sugar and cinnamon and gently mix together.

    • 500g Plum(s) (Quartered, Stones Removed)
    • 500g Frozen Fruit (Forest Fruit)
    • 100g Unrefined Golden Caster Sugar (we like Billington's)
    • ½ tsp Cinnamon (Ground)
  3. Put the flour into a bowl (or processor) add the butter. Rub together with your fingertips until the mixture resembles crumbs (or pulse for a few seconds in a processor)

    • 150g Plain Wholemeal Flour
    • 125g Unsalted Butter (Chilled)
  4. Add the oats and sugar and stir together. Sprinkle over the fruit. Bake for 30 minutes until the fruit is tender and the crumble is cooked through. Serve with cream or custard.

    • 100g Porridge Oats
    • 100g Unrefined Golden Caster Sugar (we like Billington's)

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Reviews

  1. 3 star rating

    Love how quickly this came together with no need to stew (or even defrost!) the fruit first. I've never made a plum crumble before, usually going for rhubarb or apple instead, so I was excited to try something different. The fruit filling itself was delicious and I would definitely make it again. I wasn't quite so impressed with the topping, I found it quite dense and I think I prefer my crumble without the added oats. I did have to add extra flour to achieve the breadcrumb-like texture though so maybe that was why. I also cooked it for longer than the suggested 30 minutes, more like 45 mins - 1 hour. All in all a nice recipe though, thanks!

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