A simple desert that is tasty good for all of the family. Kids can get involved in making this and will love it as a quick, delicious desert. It makes a really chewy, short crumble with a rich filling. I have cooked it in one big dish, you could use ramekins if you prefer.
Serves 4-6
50g Butter
50g Demerara Sugar
100g Plain Four
30g Oats
For the Filling
450g Plums, cut into quarters
100g Muscavado Sugar
1 Cinnamon Stick
To start with make the filling. Mix all the ingredients in a pan and add 2 tablespoons of cold water. Heat quickly with a lid on, removing the lid when it comes to the boil. Cook it rapidly for 5-10 minutes until the plums are soft and the liquid is thick and syrupy.
Remove the cinnamon stick and spoon into your serving dish(s).
To make the crumble rub the butter into the flour. To do this use your finger tips in a light rubbing action until the mixture resembles breadcrumbs. Then stir in the sugar and the oats.
To get a nice short crumble sprinkle over a thin layer of crumble, making sure you go right to the edges. Bake this for 10 minutes, give another thin sprinkling of the crumble mix and bake for a further 8-10 minutes. This gives you a really nice, evenly cooked crumble.
The common problem here is that the crumble is put on too thick so it is soggy at the bottom and burnt on top. Using this method will give you a really crisp crumble topping. Serve with cream or ice cream.
You may not use all of the crumble mix, if you have some left over you can freeze it, alternatively lay it on a baking tray in a thin layer, bake until golden and sprinkle over ice cream.
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Serves 4-6
Ingredients
For the Crumble50g Butter
50g Demerara Sugar
100g Plain Four
30g Oats
For the Filling
450g Plums, cut into quarters
100g Muscavado Sugar
1 Cinnamon Stick
Method
Preheat the oven to 200cTo start with make the filling. Mix all the ingredients in a pan and add 2 tablespoons of cold water. Heat quickly with a lid on, removing the lid when it comes to the boil. Cook it rapidly for 5-10 minutes until the plums are soft and the liquid is thick and syrupy.
Remove the cinnamon stick and spoon into your serving dish(s).
To make the crumble rub the butter into the flour. To do this use your finger tips in a light rubbing action until the mixture resembles breadcrumbs. Then stir in the sugar and the oats.
To get a nice short crumble sprinkle over a thin layer of crumble, making sure you go right to the edges. Bake this for 10 minutes, give another thin sprinkling of the crumble mix and bake for a further 8-10 minutes. This gives you a really nice, evenly cooked crumble.
The common problem here is that the crumble is put on too thick so it is soggy at the bottom and burnt on top. Using this method will give you a really crisp crumble topping. Serve with cream or ice cream.
You may not use all of the crumble mix, if you have some left over you can freeze it, alternatively lay it on a baking tray in a thin layer, bake until golden and sprinkle over ice cream.
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