Three Plum Oaty Crumble
A versatile pudding which can be made with seasonal fruit as its available.
Crumble has to be one of my all time favourite puddings. So adaptable and so comforting! You can mix and match fruit, add nuts or spices, then serve with either soya cream, custard or dairy free ice-cream! This recipe can be used a a good base to start from, then adapted to your own fancies.
I seem to have a glut of plums and greengages in the kitchen at the moment, so I've decided to make a three plum crumble to make the most of the variations in some of the old English varieties we have to hand. You can of course use any plums or gages, but today I'm using Victoria, Pershore and Czar. Naturally there will be some noticeable size difference between the varieties, so you will have to gauge how many you might need according to the size of your baking dish. Ideally you're looking to fill half to two thirds of the dish with fruit. I'm using dish eight inches square.
For the fruit bottom:
7 large plums, stones removed and sliced.
15 small plums, stones removed and sliced
1 tbsp flour
1 dessertspoonful dark muscovado sugar
1 tsp ground allspice
For the topping:
2 cups porridge oats
1 cup flour
4 tbsp maple syrup
4 tbsp olive oil
1 dessertspoonful cinnamon sugar
Preheat your oven to 200 C
Start by preparing the fruity bottom. In a small bowl mix together the 1 tbsp flour, the muscovado sugar and all spice. The sugar is to help against the tartness of some of the plums. If you have especially sweet fruit you can do without it, but for fruits with a sharpness like plums or cooking apples I would usually douse in plenty of sugar. By mixing flour with the sugar it will be easier to use and will be flavoursome thanks to the allspice.
Layer the plums in the bottom of your baking dish neatly so that the whole base it covered. Sprinkle over half the sugar/flour/spice mix. Add another layer of fruit and use the rest of the sugar mix on top. Set aside while you make the topping.
In a large mixing bowl combine the oats, flour, maple syrup and olive oil. Stir well, ensuring there are no dry patches of flour nor over sticky clumps when you're done.
Spoon the oat topping over the fruit and fill any gaps along the edges. Try not to compress the mix too much, although it is okay to neaten it off and tidy up the top with the back of a spoon. Finish off by sprinkling over the cinnamon sugar.
Place in the lower half of your oven and bake for around 30 minutes. The top should just be browning and the fruit underneath bubbling happily.
ALTERNATIVE: Try using greengages instead of plums as the fruit and mixing in flaked almonds to the topping.