With beet, winter squash and damsons on the menu, Anna Pettigrew’s latest culinary creations will certainly get those taste buds tingling
Crumbles make some of the best puddings – not only are they easy to make, they are so accommodating in terms of the fillings you can use. If you are short of plums, pop some berries in and you can also experiment with the crust. I like adding a handful of pecan nuts for some crunch.
SERVES 6 | Preparation time: 20 minutes | Cooking time: 45 minutes
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FOR THE FILLING
• Butter, for greasing
• 12 large ripe damsons or plums, stones removed, chopped
• 1 apple, cored, peeled, chopped
• ½ lemon, juice only
• 160g/5½oz soft brown sugar
• ½ tsp almond essence
FOR THE CRUMBLE
• 175g/6oz plain flour, sifted
• 50g/2oz almond flour
• 50g/2oz sugar
• 50g/2oz muscovado sugar
• 100g/3½oz butter, chilled, cut into cubes
• 100g/3½oz porridge oats
• 1 lemon, zest of
1. Preheat the oven to 180C/fan 160C/gas 4.
2. Grease a 30cm/12in square ovenproof dish.
3. Place the plums, apple, lemon juice and almond essence into the bottom of the dish and sprinkle with the sugar. Mix well, and even it out.
4. For the crumble, in a bowl, rub together the plain flour, almond flour, sugar, muscovado sugar and cold butter cubes. Next add in the oats and lemon zest. Mix well.
5. Spoon the crumble mixture over the plum mixture, then bake in the oven for 40-45 minutes, or until the topping is nice and golden brown.
6. Serve with your choice of ice cream or custard.Enjoy more Kitchen Garden reading in the monthly magazine. Click here to subscribe.
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