As the nights draw in and the weather starts to get a little cooler, there is nothing more comforting than a homemade plum crumble, with its soft, baked fruit topped with a crispy and sweet crumble topping. Our beautiful English plums are in season from August to November and you can currently find locally grown plums in your local farm shops and greengrocers.
If you are looking for something slightly different to serve with your crumble then maybe try Dorset Dairy Co’s Cultured Cream. Taking the cream from their own semi-skimmed milk, they take the milk through a natural fermentation process to produce a thick, spoonable and slightly tangy cream. A spoonful of this next to your warm plum crumble would be work well with the sweetness of the crumble and sharpness of the fruit and a tasty alternative to double cream or custard.
You can find Dorset Dairy Co products in stockists across Dorset. thedorsetdairyco.com
HB_Plum Crumble Recipe_2020
Serves 4. Ingredients:
- 100g soft butter
- 100g plain flour
- 100g oats
- 100g demerara sugar
- 1 large punnet of fresh plums
- 175g of maple syrup
- 1-2tbsp balsamic vinegar
- 3 heaped tsp corn flour
- pinch of salt
Method: Pre-heat the oven to 180fan/gas 6.
Cut the plums in half and lay them into an overproof dish, skins down. In a measuring jug, mix together the maple syrup, balsamic vinegar, salt and corn flour until there are no lumps from the cornflour. Pour over the plums and make sure they are evenly coated, squashing them into the liquid slightly.
In a bowl, with your hands, rub together the butter, the flour and the oats until you get a soft, crumbly mix. Place this mixture over the fruit, leaving a boarder around the edge so the fruit bubbles up the sides in the oven. Then sprinkle over the sugar.
Bake in the oven for 30-40 minutes until the top is a light brown and the fruit is bubbling.
By: Heather Brown