Plum & Raspberry Crumble

Servings

20

Prep

30 min

Cook

45 min

This is a summery, refreshing crumble.  I love crumble bakes and always try to find new recipes. The plum and raspberry combination came about because I didn’t have enough plums.

Plum & Raspberry Crumble

INGREDIENTS

For the dough

300g strong white bread flour

¼ tsp salt

2 tbsp caster sugar

1 ½ tsp fast action dried yeast

25g butter, melted

1 free range egg, beaten

150ml warm water

For the filling

500g plums, washed and stoned

150g raspberries, washed

30g ground almonds

For the crumble

100g plain flour

80g golden caster sugar

80g ground almonds

80g butter, cubed

30g flaked almonds

METHOD

In a large mixing bowl, or the bowl of your electric stand mixer, stir together the flour, sugar, salt and yeast.  Add the cooled melted butter, beaten egg and water and knead the dough on a lightly floured surface or, let your mixer do the work using the dough hook attachment, knead until smooth and elastic.  Put the dough into a lightly floured bowl and cover the top with clingfilm (I use a shower cap).  Leave in a warm place until doubled in size.

Put the flour, sugar, ground almonds and butter into a food processor and pulse until you have a crumb texture; do not overmix.  You can do this by hand by rubbing the butter into the dry ingredients until you get a crumb mix.  Stir the flaked almonds into the crumble mixture.  Set aside.

Preheat the oven to 180C/160C fan.  Grease and line a 20 x 26cm brownie tin with greaseproof paper leaving the paper extending over the top of the tin by about 2cm.  This will make it easier to remove the cake from the tin later on.

Turn the dough out onto a lightly floured work top and roll out to fit the tin.  Place the dough into the tin and sprinkle with the ground almonds; this will prevent a soggy base.   Cut the plums in half and arrange over the dough.  Fill any gaps with the raspberries.  Evenly sprinkle over the crumble mixture and bake for 40 – 45 minutes until the crumble is a golden brown.

Leave to cool in the tin for 10 minutes, and then move with the parchment paper in place onto a cooling rack.  Cut into squares.

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