Cherry or Plum crumble
(serves 6)
While we are waiting for the arrival of what is arguably the world’s best plums – British Victoria plums – enjoy the brief season for British cherries.
For the crumble:
170g/6 oz plain flour
A pinch of salt
115g/4 oz butter
55g/2 oz porridge oats
55g/2 ooz caster sugar
Add 1 teaspoon of cinnamon when using plums
Add 50g chopped plain chocolate when using cherries
- Sift the flour with the salt into a large bowl.
- Cut the butter into small pieces and rub into the flour until it resembles fine bread crumbs.
- Stir in the oats and sugar and rub a little more until larger lumps are formed. Add cinnamon for the plum crumble and chopped chocolate for cherry crumble.
10-12 large Victoria plums OR
300g black cherries
2 tablespoons caster sugar
1 teaspoon corn flour
- Halve the fruits and remove the stones. Place in a bowl and stir in the corn flour and sugar.
- Place in a shallow oven-proof ceramic dish.
- Top with the crumble.
- Place in the top third of an oven pre-heat to 190°/gas mark 5 and bake for 30-35 minutes.
Posted: 18 July 2009