Is it me or is it is feeling distinctively autumnal outside this week? I know it’s only early September, but I’m increasingly craving the comfort of hot meals and puddings. Take advantage of the abundance of plums and pears that are beautifully fresh and ripe at the moment and have a go at my crumble recipe. I often end up buying a punnet or two of plums whilst out shopping, only to find it takes a matter of hours before carefully selecting one to devour and discovering it’s going mouldy already. This crumble is quick and simple and takes advantage of these gorgeous fruits before they’re gone for another year. Crumble is one of those puddings which allergy suffers tend to stay away from as the topping is typically made with lots of flour and butter. My crumble has a much more flavoursome (and slightly more wholesome) crumble topping, with a chunkier texture than traditional versions. Feel free to play around with the ingredients to suit your tastes and allergy requirements. One thing’s for sure – I’m sure you’ll be a convert once you try it!
Plum and Pear Crumble
Wheat free / Gluten free / Vegan & Dairy free option
450g fruit – I love the combination of Victoria plums (stones removed) and Williams pears (peeled and cored) and chopped into halves or quarters
100g ground almonds
50g gluten free oats
100g butter or soya spread (e.g. Pure)
50g brown sugar
Preheat the oven to 200┬░C / Gas Mark 6
Blitz the almonds, oats, butter and sugar in a mixer until well combined and looks like chunky breadcrumbs. This can easily be done with your hands by rubbing chunks of butter in to the dry ingredients with your fingers – the key is mixing the ingredients evenly.
Lay the fruit evenly over the base of a pie dish and evenly sprinkle the topping over the fruit. I like to add some walnut and almond pieces on top of the crumble too. Place into a hot oven for around 30 minutes, until the fruit is molten and bubbling around the edges and the crumble is a nice shade of brown.
Serve immediately or cold.