It's certainly been a while since I vowed to recreate my cookery school plum & orange crumble, but I finally got around to it this week. Good thing, since plums are hugely in season right now - you can't MOVE for plums, to borrow a phrase from my wise old Dad. They are more of an oval shape than the plums you get in the States, and the flesh is much paler. When cooked in the oven in a crumble, they take on a baked apple-like consistency: delightfully mushy! This past New Years Eve, I attempted to make this using nectarines instead of plums - not the same, I'm afraid. Of course, this would work well with apples and pears (minus the orange zest). And maybe before the summer is officially over, I'll try doing a berry version. Raspberries are gorgeous right now.
This pudding is best served with something creamy: vegan ice cream? Goat cream? I had mine with goat yogurt, which was slightly too bitter but did the trick in a pinch. And the topping can certainly be adapted to a vegan diet - just use coconut oil instead of the goat butter.
Plum & Orange Crumble
Recipe adapted from leiths cookery school - serves 4-5
- 12 plums (approx), halved and stoned
- zest of 1 orange
- 1 1/2 cups gluten-free flour mix
- 1/2 cup goat butter or coconut oil (chilled), cut into small cubes
- 1/3 cup coconut sugar + 4 tbsp for plum filling
- pinch of sea salt
- 2 tsp ground cinnamon
- Make the crumble topping. Sift together the flour, salt, and cinnamon in a large bowl. Add the butter and rub together in the flour mix with fingertips, until the mixture resembles breadcrumbs. Stir through the 1/3 cup of coconut sugar.
- Heat the oven to 400F.
- Place the plum halves in a baking dish. Sprinkle the orange zest and 4 tbsp coconut sugar over the top. Stir together - then sprinkle the crumble topping over the plums. Put the dish in the center of the oven and bake for 35-40 minutes, or until the plum mixture becomes syrupy and bubbly around the edges of the pan.
- Serve warm with ice cream or something equivalent!