Spiced Plum and Almond Crumble with Rosemary Ice Cream
Spiced Plum and Almond Crumble with Rosemary Ice Cream
Spiced Plum and Almond Crumble with Rosemary Ice Cream

Serves 4
Preparation: 10 mins
Cooking Time:  35 mins

This is a Guest Recipe from The Daily Mail Weekend Magazine and adapted well to using an alternative for sugar.  I chose to serve this with Rosemary Ice Cream which can be found under Ice Creams and Sorbets.   Easy to make and a slightly different take on a crumble making best use of produce from the garden.




Ingredients

10 plums, halved and stoned

5 Bramley apples, peeled, cored and cut into chunks

1 teaspoon ground ginger

A pinch of ground allspice

2-3 tablespoons Maple Syrup or Coconut sugar to sweeten

one Star Anise


For the Crumble

100g (3½ oz) ground almonds

30g (1 oz) porridge oats

30g (1 oz) Mixed dried fruit

50g (1¾ oz) Palm or Coconut Sugar

1 teaspoon Cinnamon

75g (2¾ oz) chilled butter, cubed or coconut oil

100g (3½ oz) flaked almonds

Serve with Custard, Cream or Ice Cream.


AND THIS IS WHAT YOU DO.....

  1. Preheat the oven to 200˚C/Fan 180˚/Gas 6.

  2. Place the plum halves, skin side down in the base of a large heatproof dish with the apples.

  3. Sprinkle over the sugar or Maple Syrup together with the ginger, allspice and star anise.

  4. Place in the oven and roast for about 8-10 minutes.   The fruit should be softening but you don't want the plums to lose their shape as they can quickly disintegrate.

  5. Meanwhile, place the Ground Almonds, Porridge Oats, dried fruit, coconut sugar and cinnamon in a large bowl, mix together then add the butter.  

  6. Rub the mixture between your fingers until you have rough crumbs, then stir in the Flaked Almonds.

  7. Remove the fruit from the oven, sprinkle the almond mixture over the top.

  8. Return to the oven and bake for approximately 20 - 25 minutes or until the top is crisp and golden.   Watch that it doesn't burn, and if it is starting to get too dark, cover with foil.

  9. Serve with cream, custard or ice cream - we found that Rosemary Ice Cream was very good with this dish.

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