September brings the end of summer here in the East of Scotland and a definate chill in the air. At this time of year, my mind turns to think of comfort food and the variety of fruits coming into their best.
Plums seem to be everywhere right now, hanging heavy on local trees and stacked by the punnet and tray full on offer in the shops. Lovely eaten on there own, but their deep, earthy and sweet flavours taste even better heated through in a dish and enhanced with a background of spice.
- 6 large plums, halved and de-stoned
- 3 large cooking apples, around 500g, peeled and cored
- 175g plain flour
- 125g salted butter, chilled and cut into cubes
- 50g light brown or caster sugar
- 75g ground almonds
- 50g rolled oats
- Zest of 1 lemon, finely grated
- 1 teaspoon of cinnamon or mixed spice
- Chopping board
- Kitchen scales
- Large bowl
- Large ovenproof dish
- Large saucepan
- Vegetable peeler
- Wooden spoon
- Preheat oven to 200°C (180°C fan) gas mark 6
- Halve and stone the plums, then roughly chop and put into a large pan
- Peel and core the apples, roughly chop, then add to the pan along with the brown or caster sugar, cinnamon, lemon zest and 5 tablespoons of water
- Place a lid on the pan and heat gently until the apples are becoming more soft
- Empty the fruit into a shallow, ovenproof serving dish and leave aside for now
- In a large bowl, mix the flour and butter, rubbing together with your fingers until the mixture resembles fine breadcrumbs.
- Mix in the oats and ground almonds, then sprinkle the topping over the fruit.
- Place into the oven for 25-30min or until the crumble is golden on top. Serve straight away
Energy1607kj 384kcal 19.2%
Plums are at there best in the autumn months, they are a source of fibre, potassium and vitamin A
Apples are a great source of dietary fibre, as well as a source of vitamins C, A and B-6. They are also a prebiotic, which means they provide a great source of food for our beneficial gut bacteria.