I have thing for Plums. So much so, there is a whole chapter in the book dedicated to them, and as the autumn sets in and the world seems to be falling into a slumber the last of the plums can be found in the local farms shops. Yes, I know that crumble is a little old fashioned, but it’s comforting as the nights draw in. By adding cardamom and jazzing up the topping it gives a fresh perspective on this old favorite, and you can further keep it healthy, by using rapeseed oil in the topping. The deep dark plums sit, stewed in sweetness under a light aromatic crunchy topping. For me it has to be served in a great puddle of creamy vanilla custard. The cardamom binds with the rich plumy base and the vanilla floats effortlessly across the top. There you have it ... a delicious sophisticated crumble.
Makes crumble for 6 - 8 people
125g sweetened desiccated coconut
100g flaked almonds
1 level tsp ground cardamom
125ml of rapeseed oil
1 Preheat the oven to 180C/350F/Gas 4 Remove the stones from the plums. Place in an ovenproof dish about 10 inches wide and 2 inches deep. Sprinkle the sugar and butter over evenly.
2 Mix all the dry ingredients together, and then drizzle the rapeseed oil. Mix really well.
3 Sprinkle this topping over the plums and bake in the oven for 30 - 40 minutes, until the topping is a light golden brown and the fruit is bubbling away underneath the crumble topping.
Wait a few minutes for the crumble to cool before serving with warm vanilla custard or thick cream.
Makes 750ml of custard
500ml full fat milk
200 ml double cream
5 egg yolks
100g vanilla sugar
1 In a heavy based saucepan place the milk, cream, and egg yolks sugar and stir on a low heat, and keep moving this lightly using a whisk
2 Keep stirring as the custard thickens. This can take 10 – 15 minutes so take your time an don’t be tempted to heat it quickly ( .. you will get scrambled eggs!) The mixture will thicken. When the custard coats the back of a spoon remove from the heat.
Note: Don’t throw your vanilla pod away. Wash and dry it and add it to your sugar pot.