Plum crumble
Method
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Preheat the oven to 180C/360F/Gas 4.
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Grease a 30cm/12in square ovenproof dish.
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Place the plums and lemon juice into the bottom of the dish and sprinkle with the sugar.
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For the crumble, in a bowl, rub together the flour, caster sugar, muscovado sugar and cold butter cubes. (It is important that the butter is cold, or you will end up making more of a dough than a crumble.) When a crumble has been achieved, add in the oats and lemon zest. Mix well.
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Sprinkle the crumble mixture over the plum mixture in the dish, then bake in the oven for 40-45 minutes, or until the topping is golden-brown.
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To serve, spoon out generous portions into bowls and serve with lashings of custard.
Ingredients
For the filling
- butter, for greasing
- 12-15 large ripe plums, stones removed, chopped
- ½ lemon, juice only
- 160g/5½oz caster sugar
For the crumble
- 175g/6oz plain flour, sifted
- 50g/2oz caster sugar
- 50g/2oz dark muscovado sugar
- 100g/3½oz butter, chilled, cut into cubes
- 100g/3½oz rolled porridge oats
- 2 lemons, zest only
- custard, to serve
Shopping List
Plum crumble
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled