recipe - The perfect crumble - The Guardian

The perfect crumble

The perfect fruit crisp
By Nigel Slater

I insist on serving cream or ice-cream with this. That biting coldness is essential with the mouth-scalding hot fruit. And you really do need only the merest whiff of cinnamon.

Serves 6

1kg ripe plums, apples, greengages or damsons
a knife point of ground cinnamon
125g soft white bread
75g light muscovado sugar
75g butter
vanilla ice-cream or double cream to serve

Set the oven at 190C/gas 5. Cut the plums in half and stone them. Drop the fruit into a buttered pudding basin or shallow casserole and toss very gently with the ground cinnamon. Whizz the bread to rough crumbs in a food processor. You don't want them to be too fine - more of a soft rubble than a fine sand. Mix the breadcrumbs and sugar and cover the plums loosely with the mixture. Melt the butter in a small pan, then pour it over the crumbs, making certain to soak them all. Bake for 35 minutes, till the plums are soft and melting and the crumbs on top golden and crisp.

The perfect almond and plum crumble

Serves 4-6

1kg plums
3-4 tbs caster sugar

For the almond crumble

120g plain flour
85g butter, cut into cubes
4 tbs unrefined golden caster sugar
4 tbs ground almonds

Set the oven to 180C/gas 4. Rinse and stone the plums, removing any stalks as you go. Toss the fruit with the sugar in a deep baking dish. Whizz the flour and butter in a food processor until the mixture resembles fine, fresh breadcrumbs, then add the sugar and almonds. Tip on top of the fruit and bake till the fruit is bubbling - about 40-45 minutes.

from http://www.guardian.co.uk/lifeandstyle/2006/oct/22/foodanddrink.features3

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