As the nights draw in and the weather starts to get a little cooler, there is nothing more comforting than a homemade plum crumble, with its soft, baked fruit topped with a crispy and sweet crumble topping. Our beautiful English plums are in season from August to November and you can currently find locally grown plums in your local farm shops and greengrocers.
INGREDIENTS
100g soft butter
100g plain flour
100g oats
100g demerara sugar
1 large punnet of fresh plums
175g of maple syrup
1-2tbsp balsamic vinegar
3 heaped tsp corn flour
pinch of salt
METHOD
Pre-heat the oven to 180fan/gas 6.
Cut the plums in half and lay them into an overproof dish, skins down. In a measuring jug, mix together the maple syrup, balsamic vinegar, salt and corn flour until there are no lumps from the cornflour. Pour over the plums and make sure they are evenly coated, squashing them into the liquid slightly.
In a bowl, with your hands, rub together the butter, the flour and the oats until you get a soft, crumbly mix. Place this mixture over the fruit, leaving a boarder around the edge so the fruit bubbles up the sides in the oven. Then sprinkle over the sugar.
Bake in the oven for 30-40 minutes until the top is a light brown and the fruit is bubbling.
