My favourite crumble when the trees are laden with fruits. To make an apple version, use the same quantity of peeled, chopped and cored Bramley apples.
COOK TIME 30-40 minutes
FOR THE FILLING
900g (2lb) plums, cut in half and stones removed
225g (8oz) granulated sugar
FOR THE CRUMBLE TOPPING
175g (6oz) plain flour
75g (3oz) cold butter, cubed
50g (2oz) demerara sugar
- You will need a 2 litre (31⁄2 pint) wide-based, shallow ovenproof dish. Preheat the oven to 200C/180C fan/gas 6.
- Put the plum halves and granulated sugar into the dish and toss together.
- Measure the flour and butter into a food processor and whiz until the mixture resembles breadcrumbs. Alternatively, rub the flour and butter together in a mixing bowl with your fingertips. Stir in the demerara sugar and sprinkle the mixture evenly over the plums, levelling the top.
- Place on a baking sheet and bake in the oven for about 30-40 minutes or until pale golden brown on top and bubbling around the edges. Serve with custard, cream or crème fraîche.
Mary Berry’s plum crumble can be assembled up to a day ahead and kept in the fridge.
Freezes well assembled but uncooked.
MARY’S CLASSIC TIP
To ring the changes, you could add a teaspoon of ground ginger to the crumble topping.
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