This rich and slightly boozy crumble is from Nigel Slater’s ” Tender Volime 2″. Serve with thick, preferably unpasteurised, cream.
Ingredients
- 700-800 g plums or damsons
- 4 tbsps caster sugar add more to taste
- a thick slice butter
- 4 tbsps damson or sloe gin
Crumble:
- 95 g cold butter diced
- 100 g plain flour
- 50 g ground almonds
- 45 g golden caster sugar
Servings:
Instructions
- Preheat the oven at 200 C, 180 Fan, Gas 6.
- Put the plums in a shallow pan with the sugar, butter and damson or sloe gin. Allow to warm slowly over a low to moderate heat for 5 minutes or so until the juices start to run.
- Tip the fruit and its juice into a deep pie dish.
- Rub the butter into the flour with your fingertips. When the mixture resembles coarse fresh breadcrumbs stir in the ground almonds and sugar. Sprinkle a tbsp or two of water over the mixture and shake the bowl so that some of the crumbs stick together in small lumps.
- Scatter the crumble over the fruit then bake for about 35 minutes. The crumble is done when the crust is pale gold and marked here and there with juices.
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