Oat Plum Crumble

Sunday, 20 October 2013


Autumn is here.  I find myself padding around in socks, curling up on the sofa in cosy jumpers, and having strong urges to watch You've Got Mail on repeat.  It's no longer comfortably warm in the bathroom in the mornings, and if you're awake before seven it's barely even light.  I love autumn, but it always comes as a shock to the system to look outside and see grey skies once more, to have to think carefully about which coat to leave the house in, as if it doesn't have a hood it's imperative to take an umbrella.


I purchased some delicious English plums from Marks & Spencer last week and sadly failed to make my way through all of them.  Loathe to throw them away, the thought of a crumble came to mind.  This was actually my first time making crumble - and I should probably admit that I am not the greatest fan of fruit in things.  I love fruit as fruit, but a crumble has to be particularly good for me to take to it and move past my thoughts of squishy fruit and I are not friends.


So, scene set, you must be wondering why I didn't dispel my errant thoughts of crumble immediately.  Well, this is where autumn comes into it.  It's cold, suddenly, and though my feet are clad and my jumper is on, I can't help but wish for something to warm me from the inside, too.  Not to mention that the actual crumble part of a crumble is one of my very favourite things (I've received many a disapproving look in my lifetime for accepting kind offers of crumble and then proceeding to leave almost all of it aside from the topping).  It just felt right on this rainy Sunday.


Oat Plum Crumble
(Adapted from the Meat Free Mondays cookbook, p140)

250g plums (mine were 265g before removing the stones)
1 tablespoon water
65g plain flour
25g rolled oats
40g unsalted butter
30g caster sugar
brown sugar and demerara sugar to sprinkle

+ Preheat the oven to 190C.

1. Chop the plums in half, and then into quarters, and place in the bottom of a square ovenproof dish.
2. Add a tablespoon of water.
3. In a bowl, rub together the butter and flour until you have a breadcrumb consistency.
4. Add the oats and the caster sugar and mix together.
5. Pour your crumble mixture over the plums.
6. Sprinkle with brown sugar and/or demerara sugar.
7. Cook for 30-35 minutes until golden brown.  Serve warm, with cream if you wish.

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