Rosie Makes: Plum Crumble With Honey & Rosemary

Hooray, it’s crumble season!

Plum, honey and rosemary crumble

Victoria plums always make me think of this time of year, as Summer slips into Autumn. They remind me of the plum tree in my grandparents’ garden, of back to school time and birthdays. The season is short but sweet, and though the red-skinned, yellow-fleshed fruit is delicious on its own, cooking plums brings out such gorgeous depth of flavour. Last weekend I was craving crumble and made my first of the season with this Hugh Fearnley-Whittingstall recipe where plums are the star of the show, caramelised in honey, infused with rosemary, and covered in a nutty crumble. The hot juices bubble through the crisp topping, while a little rosemary really brings out the flavour of the fruit, though it’s also good without. To make a crumble that serves 4, you will need:

Plum, honey and rosemary crumble

75g plain flour
62g cold butter, diced
38g light brown or caster sugar
38g ground almonds

1) Preheat the oven to 190C/ Gas 5.

2) Start with the crumble topping: put your flour into a large bowl, then add the butter.

Plum, honey and rosemary crumble

Plum, honey and rosemary crumble

Lightly rub the butter into the flour with your fingertips, until the mixture looks like coarse breadcrumbs.

Plum, honey and rosemary crumble

You could do this in a food processor if you like, but I like mine more rustic! Stir in the sugar and ground almonds then set aside.

Plum, honey and rosemary crumble

Plum, honey and rosemary crumble

2) Next, prepare the fruit. You will need:

Plum, honey and rosemary crumble

17g butter
500g plums, halved and stoned
1 tbsp runny honey
1/2 tsp finely chopped rosemary
38g soft brown sugar.

Plum, honey and rosemary crumble

Look at those gorgeous plums!

Plum, honey and rosemary crumble

Melt the butter in a large frying pan over a fairly high heat, then add the plums, honey, rosemary and sugar and toss in the sizzling butter.

Plum, honey and rosemary crumble

Plum, honey and rosemary crumble

Plum, honey and rosemary crumble

Cook for a few minutes with the heat fairly high, until the plums are reasonably soft but not collapsing and the juices are starting to caramelise.

Plum, honey and rosemary crumble

Transfer to an oven-proof dish and spread the mixture out evenly.

Plum, honey and rosemary crumble

Plum, honey and rosemary crumble

The plums are absolutely delicious on their own like this and would be lovely with some Greek Yoghurt or served with granola for breakfast or a wee snack.

Plum, honey and rosemary crumble

Plum, honey and rosemary crumble

3) Squish the crumble mix into lumps in your hands, then crumble over the surface of the fruit for a nice, uneven texture.

Plum, honey and rosemary crumble

Plum, honey and rosemary crumble

Bake for 25 – 30 minutes, until the crumble topping is golden brown, and the plums are bubbling underneath.

Plum, honey and rosemary crumble

Serve with cold cream or why not try your own variation on the no-churn ice cream I blogged recently for a real weekend treat!

Plum, honey and rosemary crumble

IMG_6088

Plum, honey and rosemary crumble

The crumble topping works with lots of other fruits too of course, and the almond really complements autumnal flavours. I’m thinking pear and blackberry next, or maybe a classic Bramley apple. I love Autumn.

Plum, honey and rosemary crumble

Plum, honey and rosemary crumble

What are you baking this weekend? Are you excited about autumnal baking?

Plum, honey and rosemary crumble

Plum, honey and rosemary crumble

5 comments

  1. Rosie I love love LOVE your china! Where do you get it from? Charity shops?

  2. This looks SO good. I think crumble is my very favourite food, especially if there’s almond in the topping. It’s so comforting and delicious. Hugh Fearnley-Whittingstall’s recipes always work too. Spring is just getting started here in Sydney and I can’t wait to do some lighter baking – pavolva and strawberry cakes etc.

  3. […] with fruit ripe for picking in time for my birthday in September. I love plum in crumble (see this recipe for plum, rosemary and honey crumble) or simply stewed with a bit of cinnamon and served with Greek […]

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.