Plum & Almond Crumble
4
30
MINS
MINS
Metric
Imperial
INGREDIENTS
| 550g | Plums, halved and pitted |
| 50g | Light muscovado sugar |
| Finely grated zest and juice of 1 small orange | |
| ½ tsp | Ground cinnamon |
CRUMBLE TOPPING
| 100g | Wholemeal self-raising flour |
| 50g | Porridge oats |
| Pinch of salt | |
| 75g | Trex |
| 50g | Light muscovado sugar |
| 50g | Ground almonds |
| 25g | Flaked almonds |
| Single cream, ice cream or custard, to serve |
Method
Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.
Mix the plums with the sugar, orange zest, orange juice and cinnamon. Tip them into a 1 litre (1 ¾ pint) ovenproof dish.
Put the flour, porridge oats and salt into a mixing bowl and add the Trex, rubbing it in with your fingertips until the mixture looks like crumbs. Stir in the sugar, ground almonds and flaked almonds. Sprinkle the topping evenly over the fruit, then bake for 25-30 minutes, until golden brown.
Serve the crumble with single cream, ice cream or custard.
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