An autumnal crumble from ” How to be a Domestic Goddess” by Nigella Lawson.
Ingredients
- FOR THE FILLING
- 30 g unsalted butter plus more for greasing
- 1 kg plums
- 2-4 tbsps light muscovado sugar depending on sourness of fruit
- 1 scant tbsp cornflour
- For the crumble topping:
- 150 g cold unsalted butter diced
- 250 g self raising flour
- 150 g demerara sugar
- 200 g pecans or walnuts some chopped finely, others left larger or whole
- demerara sugar 150g
- pecans 200g some chopped finely, others left larger or whole
Servings:
Instructions
- Preheat the oven to 170C fan/gas mark 5 and put in a baking sheet. Butter a 20cm round pie dish.
- Halve the plums and put them cut-side up in the dish. You may find you don’t need all of them, but squeeze in as many as will fit comfortably. Dot with the butter, sprinkle with the sugar and put, uncovered, in the oven for about 20 minutes. You want the fruit’s juices to have run a little and the fruit itself to be moving towards tender.
- While the plums are cooking, make the crumble topping (or you can make this in advance if you prefer). Rub the butter into the flour with your fingers , a food processor will make the crumble too fine for this recipe.Fork the sugar and nuts into the crumble mixture, and set aside for a moment.
- When the plums have had their time in the oven, pour some of the liquid into a little bowl in which you have placed the cornflour. Stir to a paste, then stir into the plum dish.
- Now add the crumble topping, pressing down lightly around the edges. Put the crumble back on the baking sheet in the oven and cook for 25 minutes or until the crumble is cooked and speckled golden-brown.
- Serve with custard.
Share this Recipe
Powered byWP Ultimate Recipe