Plum crumble or the herald of autumn
I, myself, know when autumn comes because everywhere I turn for inspiration I stumble over yet another crumble recipe…and you know what? I love crumble! And what’s not to love? Warm poached fruits with wonderful spices, a bit of alcohol, just enough sweetness and a crunchy topping… that’s just satisfying on a whimsical autumn day.
- Deseed plums – 850g
- Sugar – 2/3 cups
- Water – 500 ml
- Cinnamon – 1 stick
- Cloves – 5
- Cardamom – 1 pinch
- Sweet wine – 1 cup
For the crumble:
- Flour – 200g
- Cold butter – 100g
- Sugar – 100g
This is another super easy to make dessert but at the same time you have to give it love. You have to care for it and trust me it will be rewarding!
In a large sauce pan put the fruits and sugar and stir gently. Let it soften a little then add the water (just enough to cover the fruits) wine and spices. Poach for 15 to 20 minutes stirring from time to time. Keep in mind that this varies on the type of plum you use. If they are soft when raw the whole process will take you 15 minutes.
When your half way through the simmering process start making the topping by adding the flour, cold butter and sugar to a bowl and gently smashing the butter with your fingers bringing everything together into a crumbly dough.
Usually the crumble it’s finished in the oven for that crunchy crumbly feeling.
First of all you have to drain the poached fruits removing the cloves and cinnamon stick. Using a 30x22cm ramekin dish pour the fruits in, add a bit of the poaching liquid and cover with your crumbly dough. Through it in the oven for 30 to 40 minutes then serve warm.
We served this after a naughty dinner with barbeque ribs and it pleased even the picky ones.
Cook & Text: Simona Stinga
Photo: Ionela Stoica