Plum and Apple Crumble Recipe
- 750g of bramley or similar cooking apple, cored, peeled & cut into ¼
- 500g cherry plums
- 500g mirabelle plums
- 500g satsuma plums halved and stone removed
- 1 punnet of blackberries
- 2 cup caster sugar
- 1 lemon
- *makes large baking dish of crumble
- 150g unsalted butter (cold)
- 3 cups plain flour
- 1½ cup soft brown sugar
- 1 cup rolled oats
- 50g linseeds
- 50g sunflower seeds
- 50g flaked coconut
- 50g pumpkin seeds
- ½ teaspoon clove powder
- 1 teaspoon of cinnamon powder
- ½ cup of chopped dried fruit
- ice cream or custard
Place the cut apple pieces into a large fry pan with 1 cup of sugar and the juice of 1 lemon. Over a medium heat, gently stew until the apple is tender and a little fluffy around the edges. Add a little water if the mixture is dry and not cooking evenly. Once cooked, remove from the heat into a large bowl.
Place the plums into the same pan, add the sugar, about two tablespoons of water and gently simmer until the plums just begin to soften. Remove from the heat and add to the apple.
Add the blackberries to the fruit mixture and fill a baking dish with the fruit mixture.
To make the crumble: Rub the butter into the flour with the tips of your fingers until it resembles very coarse sand. Combine with the brown sugar, the seeds, spices, coconut and dried fruit.
Spread the top of the fruit mixture with a loose but thick coat of the crumble mixture and bake at 180 degrees celsius for 20-25 minutes.
Serve hot or warm with ice cream and custard.