Plum and Almond Crumble recipe
By Jael Davison, Catering Assistant
Preheat the oven to 180/gas 4.
Place plums into a 30 cm x 18cm ovenproof dish, sprinkle over the sugar.
Put flour, sugar, ground, and flaked almonds into a mixing bowl, give it a stir.
Melt the butter, it needs to be just melted and not too warm. Add the almond essence to the butter and stir.
Keep mixing till you have a crumbly mixture, break up any large clumps.
Scatter the crumble over the fruit, bake for 30-40 mins till golden brown and bubbling around the edge of the dish.
Wonderful with ice cream, cream, custard, evaporated milk, or whatever else you fancy.
This almond topping also goes well with peaches, apricots, and rhubarb.
Hints and Tips
When shopping, look out for reduced price fruit, chop it up and freeze.
Then it’s ready to hand for a quick crumble. It doesn’t need to be completely defrosted before popping in the oven.
The crumble mixture can also be frozen uncooked. Very handy.