Plum and Orange Caramelised Crumble

Le Creuset Stoneware 24cm Round Pie Dish

Soft brown sugar added to both the plums and crumble gives this recipe a delicious slightly caramelised flavour. The round pie dish is the ideal shape and depth for this recipe and is great for serving at the table.

Serves 6-8

INGREDIENTS:

  • Fruit:
  • 625g (1 1/4 pounds) red plums stoned and quartered
  • 75g (1/3 cup, lightly packed) soft brown sugar
  • Finely grated zest of 1 large orange
  • 5 tablespoons orange juice

Crumble topping:

  • 225g (2 scant cups) plain flour
  • 125g (1 stick) firm butter diced
  • 75g (1/3 cup, lightly packed) soft brown sugar

Oven: 190ºC/ 375ºF, Gas 5, Pre-heated (Fan oven 180ºC)
  
1. Put the prepared plums into the lightly buttered dish.  Stir in the sugar, orange zest and juice.

2. Put the flour and the butter into a mixing bowl.  Rub the butter into the flour until the consistency resembles fine breadcrumbs (or process in a food processor for 30 seconds.) Stir in the sugar (or process for another 5 seconds.)

3. Spoon the crumble evenly over the plums, pressing the mixture down lightly.
 
4. Bake in the centre of the oven for 20-25 minutes, until the crumble is firm to the touch and deep golden brown.

Serve warm from the dish with whipped cream or crème fraîche.

 

 




EPiTrace logger