Flavour of the Month – October: Plum & Blackberry Crumble

We asked professional chef Vanessa, to give us an affordable, simple, tasty recipe to celebrate this month’s seasonal fruit.

 

What fruits are in season in October?

 
Apples, blackberries, cranberries, dates, figs, grapes, oranges, late pears, plums
 
Crumble montage

 

Plum & Blackberry Crumble

 

Serves: 4

Timing: Preparation 15 minutes    Cooking 45 minutes

Equipment:  Saucepan, shallow ovenproof dish, mixing bowl, grater

 
 

Ingredients

450g ripe plums, halved, stoned & sliced
1 pear, quartered, cored, peeled & sliced
125g caster sugar
1 orange, grated rind & juice
225g blackberries
100g plain flour
50g butter, diced
3 tablespoons flaked almonds
 
 

Instructions

  1. Preheat the oven to 180°c
  2. Add the plums and pear to a saucepan. Sprinkle over 75 g of the sugar, then add the orange juice. Cover and cook gently for 10 minutes until the fruits are just cooked. Stir in the blackberries. Spoon into a shallow ovenproof dish.
  3. To make the crumble: Add butter and flour in a mixing bowl and combine by rubbing the butter into the flour with your fingertips. Stir in remaining sugar, orange rind and almonds. Spoon the mixture over the cooked fruit.
  4. Bake in a preheated oven at 180°c for 30-35 minutes until the top is golden and fruit juices are bubbling. Check after 20 minutes. Cover loosely with foil if the almonds seem to be browning too quickly.

 

Great served with vanilla ice cream!

 
Plum Crumble Recipe

 

Tip

Make double the amount of crumble and store half in the freezer.
It can be used straight from the freezer – simply spread over your chosen fruit and bake.
 

 

 

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