Creeping into autumn with a fruit crumble. This Brown Sugar and Almond Plum Crumble recipe epitomises sweet autumnal comfort food.
A Sweet Pudding for the Autumn and Winter Months
Creeping into autumn with a crunchy topped fruit crumble. This Brown Sugar and Almond Plum Crumble recipe epitomises sweet autumnal comfort food.
Brown sugar and almonds are mixed with a traditional buttery crumble topping before being spooned over damsons and Victoria plums.
Bake until golden brown, and voila, an autumnal dessert to be enjoyed with lashings of thick, cold cream, or even creamy custard.
This is my latest recipe from a collection of recipes which I have called The Plum Files – recipes to make the most of September’s bountiful fruit harvest.
A mixture of Victoria plums and damsons was used in this recipe, but please adapt the plum filling to what you have on hand locally.
I’m sure this crumble recipe would make a lovely ending to a seasonal meal during the colder months, or for Bonfire Night and Halloween.
I hope you enjoy this last recipe of mine in the Plum Files, other recipes are: Victoria Plum Jam and Old Dowerhouse Plum Chutney.
My homemade Plum Jam was last served for a Duvet Day Breakfast in Bed, which is just the thing as we progress into winter here in the UK!
I also served the plum jam and plum chutney when I had my Mrs Hall’s Yorkshire Dales High Tea a few weeks back, and I am sure this crumble would also be well recieved at the High Tea table.
This latest recipe for Brown Sugar and Almond Plum Crumble is shared below, and please do let me know if you made it, and if you enjoyed it, Karen
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Culinary Notes
- For those who have a nut allergy, omit the nuts and add some jumbo oats for a crunchy finish and texture.
- I sometimes add some star anise and/or a cinnamon sticks to the plums, add the crumble mixture and bake as normal.
- Ground cinnamon can also be added as well as mixed spice for a warm and aromatic flavour to the plums.
- Use Demerara sugar in place of soft brown sugar for an extra crunchy topping.
More Autumn Recipes
Recipe for Brown Sugar and Almond Plum Crumble
Brown Sugar and Almond Plum Crumble
Creeping into autumn with a crunchy topped fruit crumble. This Brown Sugar and Almond Plum Crumble recipe epitomises sweet autumnal comfort food.
Brown sugar and almonds are mixed with a traditional buttery crumble topping before being spooned over damsons and Victoria plums.
Bake until golden and voila, an autumnal dessert to be enjoyed with lashings of thick, cold cream, or even creamy custard.
I used a mixture of Victoria plums and damsons in this recipe, but please adapt the plum filling to what you have on hand locally.
This crumble recipe would make a lovely ending to a seasonal meal during the colder months, or for Bonfire Night and Halloween.
I hope you enjoy this last recipe of mine in the Plum Files, other recipes are: Victoria Plum Jam and Old Dowerhouse Plum Chutney.
I last served my homemade Plum Jam for a Duvet Day Breakfast in Bed, which is just the thing as we progress into winter here in the UK!
I also served the plum jam and chutney when I had my Mrs Hall’s Yorkshire Dales High Tea a few weeks back, and I am sure this crumble would also be well recieved at the High Tea table.
My recipe for Brown Sugar and Almond Plum Crumble is shared below, and please do let me know if you made it, and if you enjoyed it, Karen
Ingredients
- FILLING:
- 800g Victoria plums and damsons, halved and stoned
- 50g caster sugar
- 1 tablespoon cornflour
- CRUMBLE TOPPING:
- 250g plain white flour, or a mixture of white and wholemeal flour
- 150g unsalted butter
- 150g soft brown sugar
- 50g ground almonds
- 50g flaked almond
Instructions
- Pre-heat the oven to 200C/180C Fan/400F/Gas mark 6 and place the plums into an ovenproof dish, I used an enamel dish. Add the sugar, cornflour and add a little water, about 2 to 3 tablespoons.
- Put all the crumble ingredients, apart from the flaked almonds into a food processor, and pulse them, until they just start to come together and form clumps.
- If you don’t have a processor, place the flour in a large mixing bowl, then add the butter and rub it into the flour lightly, using your fingertips. Then when it all looks crumbly, and the fat has been dispersed fairly evenly, add the remaining ingredients and mix well.
- Spoon the the crumble mixture over the fruit, pressing down firmly. Place the crumble on a high shelf in the oven and bake it for 30 to 40 minutes, until the top is golden and crisp.
- Remove from the oven and let it sit for 10 minutes, before serving with chilled pouring cream, custard, thick cream, crème fraîche, custard or vanilla ice cream.
Notes
For those who have a nut allergy, omit the nuts and add some jumbo oats for a crunchy finish and texture.
I sometimes add some star anise and/or a cinnamon sticks to the plums, add the crumble mixture and bake as normal.
Ground cinnamon can also be added as well as mixed spice for a warm and aromatic flavour to the plums.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 687Total Fat 30gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 15gCholesterol 54mgSodium 94mgCarbohydrates 98gFiber 7gSugar 47gProtein 12g
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