Summer Plum Crumble!
Summer Plum Crumble
Yes that’s right! Delicious Summer Plum Crumble! Hard to make in winter even though it does sound like a winter warmer! Why? You ask. Well because, blood plums are in Season RIGHT NOW, as in, during the warm summer months, and not during the cold winter season!
This is a really simple dessert to make, and I would almost go as far to say that it is essential to serve it with ice-cream, to add a creamy flavour to the tart plum taste. Blood plums give the dessert a beautiful red colour, but don’t gush just yet, because blood plums white clothes can end in tears if you aren’t careful! So be safe this summer season, and wear an apron for everyone’s sakes! Just one micro sleep and you could go from pristine white top to blood-plum-splattered-stains!
Summer Plum Crumble
Ingredients: 10 blood plums, ½ cup caster sugar, ½ cup brown sugar, ½ cup plain flour, ½ cup (45g) desiccated coconut, 75g unsalted butter, ice-cream to serve!
Steps: Preheat the oven to moderate, 180 degrees Celsius. Remove the skin and stones from the plums, then cut into slices and put them into a bowl. Add the caster sugar and toss until the plums are well coated in the sugar. Set aside for 10 minutes.
Mix the brown sugar, flour and coconut together in a small bowl. Rub the butter in with your fingertips until the mixture resembles breadcrumbs. Set aside!
Stir the plums again to ensure that they are well coated then divide them among 4 x 150mL oven proof ramekins/bowls. Top the plums with the coconut mixture, then sit the bowls on a baking tray and bake for 30 minutes or until the crumble is golden and juices are bubbling over the sides of the bowls. Serve warm with ice-cream!
Serves 4
Tip! The plums will reduce quite a bit after cooking, so pile the plums into the ovenproof dishes pre-baking!
