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Plum crumble

Tuesday - February 19, 2019 11:12 am , Category : RECIPES

Ingredient:
1 kg (2 lb) plums, halved and stoned
60 g (2 oz) light muscovado sugar
1 tsp ground cinnamon

Crumble topping
250 g (8 oz) plain flour
125 g (4 oz) butter
90 g (3 oz) light muscovado sugar

Method:
Put the plums into a shallow ovenproof dish and sprinkle with the sugar and cinnamon.

Make the topping: put the flour into a bowl, and rub in the butter with the fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.

Sprinkle the topping evenly over the plums, without pressing it down, and bake in a preheated oven at 180℃ (160℃ fan, Gas 4) for 30-40 minutes until golden. Serve the crumble hot.

Crunchy Apricot Crumble
Substitute fresh apricots for the plums, and omit the cinnamon. Substitute porridge oats or muesli for half of the flour in the crumble topping, or use up to 125 g (4 oz) chopped toasted hazelnuts. You can also use half white and half wholemeal flour.

Rhubarb and Ginger Crumble
Substitute 1 kg (2 lb) rhubarb, cut into 2.5 cm (1 in) pieces, for the plums. Put into a saucepan with the sugar, 2 tbsp water, and 1 tsp ground ginger instead of the cinnamon, and cook gently until the rhubarb is soft.

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