Text: Anna Montali. Styling: Ingrid Casson. Photograph: Karl Rogers. Article from the April 2012 issue of Food and Home Entertaining Magazine.
Get your spoon ready to dig into our deliciously rustic plum and apple crumble
Plum and apple crumble
Makes 4 individual crumbles or 1 large
Easy 40 mins
Filling
3 apples, peeled, cored and chopped
2 x 410g tins of plums, drained
30ml (2 tbsp) vanilla extract
45ml (3 tbsp) muscovado sugar
15ml (1 tbsp) gin
10ml (2 tsp) ground cinnamon
Crumble
45ml (2 tbsp) pistachio nuts, shelled
60g (1/2 cup) cake flour
30g rolled oats
50g sugar
60ml (1/4 cup) butter, cubed
- Preheat the oven to 180°C and lightly grease four ramekins.
- For the filling, place the fruit in a pot and mix in the vanilla. Sprinkle with the rest of the ingredients and divide between the ramekins.
- In a mixing bowl, combine the crumble ingredients well together and arrange over the fruit. Bake until the top is golden and the fruit is bubbling, about 40 minutes.
- Serve hot with mascarpone, custard or fresh cream.
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