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.
DESIGN & LAYOUT BY:
DO THE HONOURS
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
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
250ml thickened cream
1 nip malted brandy or sticky sweet dessert wine
2 tbsp caster sugar
1 tsp vanilla bean paste
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.
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.