Tuesday, 28 July 2015

easy plum crumble - your sunshine in a dish

What a gloomy start to the week! I hope you're not feeling the way I am, wishing for the return of our elusive sun. I know I complain about the heat, but just a little please? If you live in Britain or somewhere with an equally temperamental climate then you'll sympathise when I say I want to put that cardigan away and take out the summer dresses again, which could very well be a collection in a dress museum - only good for display. A 1950's dress museum. Though the familiar sight of comfy clothes in this chilly weather is reassuring, so are crumbles:) Especially stone fruit crumbles which are perfect to make this season. Who doesn't love a nice portion of hot crumble smothered in piping hot custard, or with vanilla ice cream? It's such an easy dessert to put together if your heart desires comfort food and fast. It also counts as 1 of your 5 a day (hehe). Even encrusted in sugar, fruit is still considered fruit.

I made this slightly crunchy, gooey delight last week and it turned out beautifully, but since I couldn't wait to dig in I abandoned all plans to take photos and concentrated on eating instead. Seeing as my sisters came over to hang out I thought I'd make it again (this time with photos and a recipe). The best thing about this is that it’s made with oil, instead of butter and saves you the time you would normally spend rubbing butter and sugar together. It takes ten minutes tops to prep before going in the oven, unless of course you happen to be a tortoise;) The plums I used were sweet but the odd one was tart - which provided a perfect balance in my opinion as I preferred it to just sweet. Plus it was a lovely contrast to the crispy oaty, sweet topping with just a little cinnamon to spice things up. Because the ripe plums were so soft this also produced a gorgeous jammy filling, which oozed out of the sides of the dish and made the crumble look like one gorgeous hottie!

Ingredients (serves 4)
7 ripe plums (5 for filling, and 2 for arranging on top)
100g brown sugar
80g granulated sugar (plus 2 tbs for sprinkling)
1 sachet of instant oats (or 27g)
100g plain flour
60ml rapeseed oil
1/2 tsp cinnamon

Pre-heat oven at 200°C or 180 (fan) /gas mark 6

Remove stones from the plums and slice into wedges – about 8 wedges for each plum and place 5 sliced plums into your baking dish. Reserve two sliced plums for later.

Make crumble topping by mixing oats, flour and sugar together in a bowl with a fork. Add the oil slowly and blend until the mixture resembles a coarse crumble.

Using a tablespoon lay the crumble mixture evenly over the sliced plums.

Gently press the remaining two plums evenly on top of the crumble, so that the slices are still visible on top.

Sprinkle with a tablespoon of sugar and bake for 40-45 minutes or until the crumble is bubbling and golden on top.

Best served hot, with custard or a scoop of vanilla ice cream.

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