Hooray, it’s crumble season!
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:
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.
Lightly rub the butter into the flour with your fingertips, until the mixture looks like coarse breadcrumbs.
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.
2) Next, prepare the fruit. You will need:
500g plums, halved and stoned
1 tbsp runny honey
1/2 tsp finely chopped rosemary
38g soft brown sugar.
Look at those gorgeous plums!
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.
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.
Transfer to an oven-proof dish and spread the mixture out evenly.
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.
3) Squish the crumble mix into lumps in your hands, then crumble over the surface of the fruit for a nice, uneven texture.
Bake for 25 – 30 minutes, until the crumble topping is golden brown, and the plums are bubbling underneath.
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!
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.
What are you baking this weekend? Are you excited about autumnal baking?