Saturday, March 31, 2012

Angelino Plum and Apple Crumble

Terry from Crumpets & Co is hosting both the English and Italian editions of Weekend Herb Blogging and this week I have some Angelino Plums.

angelino plum© by Haalo

It's a short season for Angelino plums - March only here in Australia, so I've just managed to sneak a taste before they disappear. They have a dark purple outer skin and the firm flesh ranges from a yellow to deep peach tint depending on ripeness.

The dish I've made is a classic English crumble - joining these plums are tart granny smith apples and acting as a flavour bomb - amarena cherries

amarena cherries© by Haalo

Preserved in syrup, don't let their small size fool you - these have an intense almond flavour.

angelino plum and apple crumble© by Haalo

Angelino Plum and Apple Crumble

6 angelino plums
2 granny smith apples
amarena cherries
75 grams self raising flour
75 grams soft brown sugar
150 grams rolled oats
50 grams flaked almonds
150 grams melted butter

Prepare the fruit:

Halve and stone the plums and depending on the size, cut in half or thirds again. Peel and core the apples and cut into a bite sized chunk. Place the prepared fruit into a bowl and sprinkle over with a tablespoon of icing sugar - toss and let it sit for a few minutes while you prepare the topping

Make the topping:

Place the flour, brown sugar and oats into a bowl and give them a good stir so that the oats are evenly distributed. Pour in the melted butter and stir again - followed by the flaked almonds.

Assemble the dish:

Place the prepared fruit on the bottom of an oven-proof dish. Dot with amarena cherries - 8 to 10 would be ample, drizzle over a little of their syrup too. Scatter the topping loosely over the fruit making sure it's all covered.

angelino plum and apple crumble© by Haalo

Bake in a preheated 160°C oven for around 30-40 minutes or until the top has set and the fruit has cooked.

angelino plum and apple crumble© by Haalo

Those bubbling juices are a good indication that the crumble is done.


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