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Recipe by olive magazine

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1. Heat the oven to 180C/fan 160C/gas 4. Put the plums, sugar, orange juice and cinnamon in a pan. Stir and heat for 3-4 minutes until the sugar has dissolved. Divide between 4 small ovenproof dishes.
2. Whizz the flour and butter in a food processor until it resembles breadcrumbs then mix in the sugar, oats and almonds. Spoon over the top of the plums and bake for 20-25 minutes until golden and crisp.

522 kcalories, protein 9.2g, carbohydrate 72.1g, fat 23.9 g, saturated fat 10.5g, fibre 4.8g, salt 0.31 g

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• blulou

  09 January 2008

  blulou rated and commented on this recipe

  

  Excellent crumble topping, will use for all my crumbles.

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• Clarinda

  09 April 2009

  Clarinda rated and commented on this recipe

  

  A lovely pudding. Made it into one large dish and not seperate. The nuts were a little large and could have been crushed a little and it needed a little creme fraiche or similar. Also, not as sweet as some crumbles which was good - next time might add a few strawberries to the mix.

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• lindad4a

  26 September 2009

  lindad4a rated and commented on this recipe

  

  I used apple juice instead of orange and it worked really well with the plums and cinnamon. Loved the flaked almonds in the crumble! Will make sure I always use those when making crumble in the future. However, I also used one large dish instead of individual ones as I wanted to serve a choice of cream or custard.

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• kirsten

  31 October 2009

  kirsten commented on this recipe

  This is a delightful recipe

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Ingredients

• 6 really ripe red plums , halved, stoned and quartered
• 4 tbsp demerara sugar
• 100ml orange juice
• 1 tsp cinnamon

CRUMBLE TOPPING

• 150g plain flour
• 75g butter
• 2 tbsp demerara sugar
• 4 tbsp oats
• 50g flaked almonds

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 35 minutes

Ingredients

• 6 really ripe red plums , halved, stoned and quartered
• 4 tbsp demerara sugar
• 100ml orange juice
• 1 tsp cinnamon

CRUMBLE TOPPING

• 150g plain flour
• 75g butter
• 2 tbsp demerara sugar
• 4 tbsp oats
• 50g flaked almonds

522 kcalories, protein 9.2g, carbohydrate 72.1g, fat 23.9 g, saturated fat 10.5g, fibre 4.8g, salt 0.31 g

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