Plums used in the apple and plum crumble from Rochelle Canteen in London. Photo / Grant Allen, supplied to the
Plums used in the apple and plum crumble from Rochelle Canteen in London. Photo / Grant Allen, supplied to the
Serves 6
• 300g plain white flour • 150g small oats • ½ cup chopped walnuts or almonds • 50g raw sugar or brown • 150g caster sugar • 200g unsalted butter • 1 tsp cinnamon • 6 apples (Cox's) • 6 ripe plums
1. Toast the walnuts at 200C for 5 minutes. Chop roughly.
2. Mix allthe dry ingredients together between your fingers. Work in the slightly softened butter, rub together with your fingers. Once you have a crumbly mix you are done. Peel and chop up the apples into hunks. Slice the plums in half and take the stones out.
3. Fill an ovenproof dish about half-full with the fruit mixture. Sprinkle with a few tbsp of sugar and water. Then cover with crumble mix but not too tightly. Bake at 180C for 45 minutes. Check the fruit is cooked by spearing it with a small knife. If not, turn down and keep cooking. The crumble should be crisp and golden brown. Serve with custard, cream or vanilla ice cream.
