Plum and Amaretti Crumble (6-8)

This anglo-italian version of crumble is from Nigella Lawson’s ” Nigellissima”. Serve with ice cream, whipped cream or mascarpone.

Plum and Amaretti Crumble (6-8)
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Plum and Amaretti Crumble (6-8)
Print Recipe
  1. Preheat the oven to 190 C , 175 Fan Gas 5. Get out an ovenproof dish about 23 cm by 6 cm deep.
  2. Put the amaretti into a freezer bag and bash with a rolling pin until reduced to coarse crumbs then tip into a bowl.
  3. Melt 2 tbsps of butter in a large lidded pan and add the plums. Sprinkle in the sugar and add the lemon zest and juice. Shake the pan over the heat for 2 minutes uncovered and a further 2 minutes with the lid on, checking frequently. This is based on large ripe plums, but if the plums are still hard you may need to add more lemon juice and sugar and cook a bit longer.
  4. Carefully tip the plums into the ovenproof dish and set aside. Sprinkle in 2 tbsps of the amaretti crumbs.
  5. Now make the topping. Put the flour and baking powder into a mixing bowl and rub in the butter with your fingertips until you have a mixture resembling large breadcrumbs.
  6. Add the sugar and mix with a fork, then add the remaining amaretti crumbs and mix again. Tip over the fruit making sure you cover right to the sides.
  7. Bake for about 30 minutes until the fruit is bubbling at the edges and the top is golden in places. Stand for 10-15 minutes before serving.
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