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Apple and Plum Crumble

APPLE AND PLUM CRUMBLE

A new take on an old warm and fuzzy favourite dessert, perfect to enjoy in cooler weather. Best enjoyed with lots of cushions and sweet friends.

STYLING BY:

KAREN LOCKE

PHOTOGRAPHY BY:

INSIGHT CREATIVE

DESIGN & LAYOUT BY:

VERVE DESIGN

RECIPE BY:

DO THE HONOURS

: CONFETTI MAG : Online Magazine - Food, Entertaining, Celebrations and Lifestyle www.confettimag.com.au

Ingredients:

Filling:

8 un-peeled granny smith apples (washed and sliced)

6 un-peeled dark plums (washed and sliced)

1/4 cup brown sugar juice of 1/2 lemon

1 tbsp maple syrup

Crumble:

1 cup of oats

1/2 cup self raising flour 1/2 cup brown sugar

200g softened butter

1/2 tsp vanilla bean paste pinch salt

zest of 1/2 lemon

Brandy Cream:

250ml thickened cream

1 nip malted brandy or sticky sweet dessert wine

2 tbsp caster sugar

1 tsp vanilla bean paste

Method:

To make the filling, combine altogether in a pot and cook on low heat for about 25 minutes until a thick stew consistency with liquid.

Set aside.

To make the crumble, combine altogether until you start to get the resemblance of a crumble mixture. You want thick rough and rustic, big chunks. Sprinkle crumble on-top of the apple and plum mixture. Bake at 170 degrees for 20-25 minutes or until golden brown and bubbly on-top.

To make the brandy cream, combine altogether and form a nice soft whip.

TIP:

As an alternative recipe for when plums are not in season… you can make this a Berry Crumble. Instead of the plums and apples, simply replace with 1kg of berries (you can use frozen berries thawed) with 1/2 cup of brown sugar, 2 tablespoons of corn flour, the juice of 1/2 lemon and 1 tablespoon of maple syrup. Combine all together in a pot on low heat until just warmed, then set aside. Then simply follow on with the rest of the recipe.