Pistachio ice cream
This pale green iced treat works as an accompaniment to desserts, or on its own with wafers on a hot day
Orchard crumble
Serves 5 - 6
Easy
Prep:
Cook: -
Got a glut? Use this season’s bounty to bake this gorgeous pud – we chose plums, figs, apples and blackberries
Skip to ingredients
- 400g applepeeled, cored and cut into small pieces
- 400g stoned plumcut into chunky wedges
- 2 tbsp sugarany type
- 300g figwoody stalks trimmed, quartered
- 300g blackberryor brambles, washed well
- cream, custard or ice creamto serve
For the topping
- 140g plain flour
- 140g wholemeal flour
- 175g buttercut into small pieces
- 100g soft brown sugar
Nutrition: per serving (6)
- kcal537
- fat25g
- saturates15g
- carbs71g
- sugars42g
- fibre7g
- protein7g
- salt0.5g
Method
step 1
First make the topping. Put the flours in a bowl with a pinch of salt, then rub in the butter with your fingertips to form crumbs. Stir in the sugar with a fork, and chill until needed.
step 2
Heat oven to 180C/160C fan/gas 4. Tip the apples, plums and sugar into a big saucepan with 50ml water and cook, stirring, for about 5 mins, until the apples are soft and juicy. Stir in the figs and blackberries, and tip into a baking dish. Scatter over the crumble and bake for 45-55 mins until the topping is golden and the fruit is bubbling.
