Spiced Plum Crumble Food

SPICED PLUM & BLACKBERRY CRUMBLE

Steps:

• First, make the crumble topping. Put the flour and butter in a food processor and pulse to the texture of wet sand. Tip into a bowl and add the sugar and oats. Sprinkle the mixture with 2 tbsp cold water, then use a fork to mix everything together, creating a crumbly texture with a few large clumps. Chill until needed.
• Heat oven to 200C/180C fan/gas 6. Tip all the fruit ingredients, except the blackberries, into a large ovenproof dish. Add 50ml water, cover with foil and bake for 1 hr. Remove the foil and discard star anise. Add the blackberries to the dish, sprinkle over the crumble mixture and return to the oven for a further 25-30 mins until the top is golden. Serve hot with custard.

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.

FRESH PLUM CRUMBLE WITH SPICED CRUMB TOPPING RECIPE

Steps:

• Gather the ingredients.
• Preheat oven to 375 F. Butter a shallow 2-quart baking dish.
• Combine plums and brown sugar, stirring well to blend.
• Spoon plum mixture into prepared baking dish.
• Sift together flour, granulated sugar, salt, and cinnamon in a medium bowl.
• Add beaten egg, stirring lightly with a fork until mixture is crumbly.
• Sprinkle crumb mixture evenly over plums and then drizzle with melted butter.
• Bake plum crumble for 35 to 45 minutes, or until plums are tender and topping is lightly browned.
• Serve warm with whipped topping or ice cream.

SPICED PLUM CHUTNEY

Steps:

• Halve the plums and remove the pits if possible -- if the plums are very firm then leave the pits in to prevent wasting any flesh. In this case, allow 2 1/4 lbs. in weight.
• Cut the peeled and cored apples into small dice. Peel and chop the onions. Peel and mince the garlic.
• Put the plums, apples, onion and garlic into the pan with 1 1/4 cup vinegar, mixed spice, curry, ginger and cinnamon.
• Simmer gently until the fruits are soft. Remove the plum pits (if necessary)at this point.
• Add the sultanas, sugar and remaining 1 1/4 cup of vinegar. Stir over low heat until the sugar has dissolved. Boil steadily until the consistency of a thick jam, stirring occasionally.
• Add salt and pepper to taste, then spoon into the hot jars and seal down.

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.

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.