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Nutty plum and sloe gin crumble

Name: Nutty plum and sloe gin crumble
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Serves 6-8
Cuisine: British recipes
Ingredients: 1kg ripe plums, halved, stones removed, cut into wedges; 100ml sloe gin; 2-3 tsp cornflour; 100-125g golden caster sugar (remember: sloe gin is already sweetened); For the crumble topping; 240g plain flour; 1 tsp ground cinnamon; 150g butter, at room temperature, cut into small pieces; 60g light muscovado sugar; 60g demerara sugar; 75g blanched almonds, coarsely chopped; You’ll also need…; 2 litre shallow baking dish

By: Debbie Major

Published: 19 Oct 18
Updated: 18 Mar 24

Plums are delicious, but cooked plums are a whole different ball game. The slight tartness of their sticky crimson juices makes them the perfect pairing with syrupy sloe gin and the sweet, nutty crumble topping.

Easy
September 2018

Test kitchen approved

Serves 6-8
Hands-on time 20 min, oven time 50 min, plus resting

Nutrition: For 8 servings

Calories: 498kcals
Fat: 21.2g (10.3g saturated)
Protein: 6.2g
Carbohydrates: 62.1g (37.8g sugars)
Fibre: 3.1g
Salt: 0.4g

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Ingredients

1kg ripe plums, halved, stones removed, cut into wedges
100ml sloe gin
2-3 tsp cornflour
100-125g golden caster sugar (remember: sloe gin is already sweetened)

For the crumble topping

240g plain flour
1 tsp ground cinnamon
150g butter, at room temperature, cut into small pieces
60g light muscovado sugar
60g demerara sugar
75g blanched almonds, coarsely chopped

You’ll also need…

2 litre shallow baking dish

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Method

Heat the oven to 190°C/170°C fan/gas 5. Put the prepared plums in a large mixing bowl, add the sloe gin and mix together well. Mix the cornflour with the sugar, add to the bowl of fruit and toss together well. Spoon the fruity mixture into the baking dish and pack it down into an even layer with your hands or
the back of a spoon.
Put the baking dish in the oven and bake the fruit mixture for 25 minutes until it’s bubbling and slightly reduced.
Meanwhile, for the crumble topping, sift the flour, cinnamon and a pinch of salt into a mixing bowl. Add the butter and rub the mixture together with your fingertips until it begins to stick together and form small pea-size clumps. Stir in the muscovado sugar, demerara sugar and chopped almonds.

Spoon the crumble topping over the hot fruit mixture, return the dish to the oven and bake for a further 25 minutes until the topping is a rich golden brown and the fruit is tender and bubbling around the edges. Remove the crumble from the oven, leave it to rest for 5-10 minutes, then serve hot with custard, crème fraîche, cream, ice cream or yogurt.

Recipe from September 2018 Issue

Nutrition

Nutrition: per serving

Calories: 498kcals
Fat: 21.2g (10.3g saturated)
Protein: 6.2g
Carbohydrates: 62.1g (37.8g sugars)
Fibre: 3.1g
Salt: 0.4g

delicious. tips

Bake the crumble a day ahead, cool completely, cover and keep in the fridge. When ready to serve, bring to room temperature for an hour, then warm through in a hot oven.