Plum and orange crumble

Plum and orange crumble

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
500g plums, (about 10–12 plums)
10g butter, to grease
3-5 tablespoons light muscovado sugar, to taste
2 oranges

For the crumble

Quantity Ingredient
200g plain flour
pinch salt
125g butter
60g light muscovado sugar

Method

  1. Heat the oven to 200°C.
  2. Halve the plums and remove the stones. Use the butter to grease an ovenproof baking dish. Spread the plums out in the dish and sprinkle with the sugar.
  3. Finely grate the zest of one of the oranges, then peel and segment both fruit, reserving the segments and catching any juice. Sprinkle the juice over the plums with half of the zest, reserving the rest.
  4. Very ripe plums don’t need to be pre-baked. If your plums are quite firm, bake them in the oven for 10 minutes, or until they are starting to soften.
  5. Meanwhile, to make the crumble, sift the flour and salt into a large bowl. Cut the butter into small cubes and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Stir in the sugar and the remaining orange zest, rubbing it in gently to ensure it is evenly distributed through the crumble.
  6. Remove the plums from the oven and stir in the orange segments, turning the top layer of plums cut side down. Sprinkle the crumble mixture over the top. Cook in the oven for 30–40 minutes, or until the crumble is lightly browned and the fruit juices are bubbling. Serve hot or warm with ice cream, custard or pouring cream.

Variation

  • Individual apricot and almond crumbles: Cut 12 ripe apricots in half vertically and remove the stones. Divide the apricot halves between 4 ramekins, sprinkle with about ½ tablespoon brown sugar and 1 tablespoon apple or peach juice and bake for 15–20 minutes, as above. Make the crumble using 75 g flour, a pinch of salt, 30 g ground almonds, 60 g butter and 30 g caster sugar. Grind 5 amaretti biscuits to a coarse powder in a food processor and stir into the crumble. Top each ramekin with the crumble and bake for 25–30 minutes, or until the crumble topping is brown and the fruit juices are bubbling. Any leftover crumble mix can be frozen.
Tags:
Leiths School of food and wine
cookery course
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