Cinnamon Plum Crumble Food

PLUM CRUMBLE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put the plums into the base of a shallow gratin dish about 28cm long. Mix together the sugar, orange zest, cinnamon and flour and sprinkle over the plums. Trickle over 2 tbsp water.
• Put all the crumble ingredients into a food processor, and using the pulse button, whizz until the mixture just starts to clump together. Take care not to over process at this stage. Alternatively, rub the butter into the flour using your hands and then stir in the other ingredients.
• Scatter the crumble over the plums and bake in the oven for 30-40 mins until golden brown. Leave for about 15 mins before serving with custard or cream.

BLACK PLUM & CARDAMOM CRUMBLE

Steps:

• For the filling: Preheat the oven to 325 degrees F. Place a 9-by-13-inch baking dish on a parchment lined baking sheet.
• Slice the plums in half and remove the pits. Cut each half into 6 thin wedges and place in a large mixing bowl. Add the flour, honey, cardamom and salt. Toss until evenly coated. Pour into the baking dish in an even layer.
• For the topping: Whisk together the flours, sugars, baking powder, salt and cardamom in a mixing bowl. Pour in the melted butter and stir together until clumps of various sizes are formed. Toss the nuts into the mixture. Pour over the fruit in an even layer, leaving some fruit exposed. Bake until the topping is golden brown and the fruit syrup is bubbly, about 40 minutes. Allow to cool slightly.
• For the ice cream: Mix the ice cream, ground cinnamon and caramel sauce lightly to swirl in a bowl. Serve on the side of the cobbler.

SPICED PLUM CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place plums in a baking dish. Add 1/4 cup sugar, orange zest, orange juice, cinnamon, and nutmeg; toss to mix.
• Bake in the preheated oven for 5 minutes.
• Meanwhile, combine flour and salt in a mixing bowl. Add chilled butter and rub it in with your fingertips until the mixture resembles bread crumbs. Stir in remaining sugar.
• Remove plums from the oven and scatter topping evenly over top. Return to the oven and bake until golden brown, 25 to 30 minutes. Serve hot.

DIANE'S PLUM CRUMBLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Toss plums, flour, sugar, vanilla extract, almond extract, and ground cinnamon into a bowl. Stir until all ingredients are well mixed. Spread evenly in a 9-inch square, glass baking dish.
• Place flour, oats, brown sugar, butter, and salt for topping into a bowl; mix thoroughly until it appears crumbly. Sprinkle topping over the plum base.
• Bake in the preheated oven until topping is golden and crisp, about 45 minutes.

PLUM CRUMBLE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a 22cm deep, round cake tin (preferably with a loose bottom) with baking parchment.
• First make the topping: put all the crumble ingredients in a bowl and rub together until crumbly.
• For the cake, put the butter, sugar, eggs, flour, baking powder, vanilla, ground almonds and soured cream in a big bowl. Beat with an electric whisk until smooth, then tip into the tin and level the top. Arrange the plums, cut-side up, over the mix, then scatter over the crumble.
• Bake for 50 mins-1 hr on a middle shelf until a skewer poked into the cake mixture comes out clean (plums will remain sticky, however). Cool in the tin for 20 mins, then finish cooling on a wire rack. Serve plain or with soured cream or yogurt. Keeps for 3-4 days in an airtight cake tin.

CINNAMON PLUM CRUMBLE

Steps:

• Preheat the oven to 325F or 170°C Wash, halve and remove the pit from the plums. Place plums in a shallow, ovenproof dish, sprinkle them with 50g/2oz of the sugar and 1 teasp of the cinnamon.
• In a small mixing bowl combine the flour and remaining cinnamon. With a fork or clean fingertips, cut in or rub together the butter into the flour and cinnamon mixture until it resembles fine breadcrumbs. Stir in the oats and remaining sugar, spoon the mixture lightly over the plums and smooth over the top.
• Bake for approximately 40 minutes, or until the crumble topping is crispy and golden brown, the plums tender.

PLUM CRUMBLE PIE

Steps:

• Preheat the oven to 450 degrees F.
• Place the granulated sugar, tapioca flour, cinnamon, ginger, cardamon and plums in a large bowl and toss together.
• Stir in the jam.
• Spoon the filling and any juices into the unbaked pie shell.
• Place the pie plate on a baking sheet to catch any juices.
• Combine the all-purpose flour, brown sugar and cinnamon in a large bowl.
• Cut in the butter and work with your fingers until you have both small and large pieces.
• Sprinkle the crumble over the plums.
• Bake for 15 minutes or until the pastry edge looks cooked.
• Reduce the heat to 375 degrees F and bake for another 30 to 35 minutes or until the juices are bubbling and the topping is brown.

PLUM AND CINNAMON CRUMBLE

Steps:

• Filling:.
• Heat oven to 350 degrees F.
• Toss plums, sugar, and cinnamon sticks in an 8-inch square baking dish.
• Arrange mixture evenly in the dish, tucking cinnamon sticks beneath the plums.
• Topping:.
• Mix flour, sugar, and oats in a medium bowl to blend.
• Using your fingers, work the butter into the flour mixture until moist clumps form.
• Mix in the almonds.
• Sprinkle crumb topping evenly over the plum mixture.
• Bake for 45 minutes or until juices are bubbling, fruit is tender, and topping is golden brown. Let stand at room temperature 5 minutes before serving.
• Spoon crumble into bowls, discarding cinnamon sticks. Serve with vanilla ice cream.

PLUM CRUMBLE

Steps:

• Preheat the oven to 375 degrees. In a medium bowl, whisk together 1 cup sugar, salt, and flour. Using a pastry blender, cut in the butter until the mixture resembles coarse meal. Set aside half the mixture. Add the cinnamon, baking powder, and 1 egg to the other half. Mix until well blended. Press into the bottom of a 9-inch shallow baking dish. Bake until firm and golden brown, about 15 minutes.
• While the pastry is baking, whisk together 1/4 cup sugar, the remaining egg, the cream, and the almond and vanilla extracts in a small bowl; set aside.
• Remove the pastry from the oven, and top with plum slices. Pour the cream mixture over the plums, and sprinkle with reserved butter-flour mixture. Sprinkle with the remaining 2 tablespoons sugar, and bake until topping is golden brown and the plums are tender, 20 to 30 minutes. Serve warm or at room temperature with whipped cream.

PLUM CRUMBLE

Steps:

• Mix flour, oats, 1/3 cup sugar and cinnamon in medium bowl. Add butter and rub with fingertips until mixture forms coarse meal. Press with fingertips until mixture begins to form moist clumps. (Crumb topping can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Toss plums, remaining 1/2 cup sugar and brandy in medium bowl. Transfer to 9-inch deep-dish pie dish. Sprinkle crumb topping over. Bake until fruit bubbles and topping browns, about 1 hour. Cool slightly. Serve with ice cream.