Crunchy Plum Crumble Dessert with a Rich Plum Sauce
Here we go again.
This beautiful plum crumble dessert recipe is one of my favourites and is perfect this time of the year when plums are just making an appearance.
You need to select plums that are slightly hard as this will stop them turning to mush when you cook them.
Nothing worse than eating a plate of “mush”.
The sauce is simple to make and adds a touch of zing to your tongue as it bounces around inside your mouth.
How Many Plum Crumbles Does This Make?
Well, the picture shows one serving, made with a 8cm steel ring, but you can enlarge the recipe by just scaling up your ingredients. If you decide to make a larger crumble, use a food processor on pulse to gather all your dry ingredients, as overworking your crumble mix will make it too fine. You want to end up with a large crumb as this adds extra crunch.
Let’s Get Started…
Pre heat your oven to 150 degrees centigrade in a fan oven.
Take the 8cm steel ring and wrap the sides and base in foil so you create a solid base and place this on a baking tray.
Plum Crumble with Plum Sauce
A rich and juicy plum crumble with an optional sharp plum sauce for pouring.
Ingredients for the Plum Crumble
Ingredients for the Plum Sauce
Quarter the plums and remove the stones. Place them into a saucepan, add the water and 15g of sugar. Heat until they start to boil then turn down and simmer till the plums are slightly soft.
Remove approximately 2 plums (8 quarters) and place into the steel ring. Push them down so they are fairly compact. Turn off the heat and leave the other plums to sit in the saucepan.
Now it's time to make the crumble. Mix all the dry ingredients together along with the butter until the mixture forms rough large crumbs. Tip these on top of the plums in the steel ring and leave in a haphazard way. Do not push down or flatten.
Bake for approximately 15 minutes. Not to long as the plums will disintegrate. So when you see the plums boiling through the browning crumble mix, they should be done.
Remove from the oven and leave to cool for 5 minutes. Remove the foil and place onto a serving plate. When cooled enough to touch run a sharp knife around the inside of the ring to release the crumble. Lift off the steel ring.
To make the plum sauce, simply reheat the plums in the saucepan, bring to a boil and then simmer till the juices thicken up. Sieve and serve the juices over the top of the plum crumble.
Sometimes the plum crumble sauce is too sharp so you may need to taste as you go when making the sauce, adding a little extra sugar to sweeten.
This is an optional extra as you could simply serve with cream, ice cream or custard.
Either way, let us know how you got on by commenting below.