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. Try her delicious plum and blackberry crumble!
What fruits are in season in October?
Apples, blackberries, cranberries, dates, figs, grapes, oranges, late pears, plums
Plum & Blackberry Crumble
Timing: Preparation 15 minutes Cooking 45 minutes
Equipment: Saucepan, shallow ovenproof dish, mixing bowl, grater
450g ripe plums, halved, stoned & sliced
1 pear, quartered, cored, peeled & sliced
125g caster sugar
1 orange, grated rind & juice
100g plain flour
50g butter, diced
3 tablespoons flaked almonds
- Preheat the oven to 180°c
- 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.
- 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.
- 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!
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.
Try another tasty seasonal dessert to celebrate the best of British – Organic apple and blackberry crumble.