Plum & Apple Oat Pecan Crumble
Few things bring me such joy and comfort as a steaming bowl of crumble with lashings of thick cream. There’s nothing like it to finish off a Sunday roast. I love adding in any seasonal fruit that’s available alongside the usual bramley apples. This crumble is one of my favourites. It has a punchy plum and apple filling with a salty oat crumble topping sprinkled with chopped pecans. A simple but delicious bowl of warmth.
Ingredients - serves 8
Filling:
630g bramley apples, peeled and chopped into rough 2cm dice (approx. 3 apples)
430g plums, halved/de-stoned and each half cut into 4 wedges
130g soft light brown sugar
1 tsp ground cinnamon
20g unsalted butter, melted
Topping:
250g plain flour
100g oats
80g pecans, chopped
200g unsalted butter, cold and cubed
60g demerara sugar
60g caster sugar
1 1/2 tsp salt
Roasted Plums, to serve (optional):
4 plums, halved and de-stoned
2 tsp demerara sugar
2 tsp water
double cream/ice cream/custard, to serve
Method
Pre-heat the oven to 180°C. For the filling, place all of the ingredients into a large mixing bowl and mix together until everything is evenly coated. Tip the filling into a large ceramic baking dish. If you don’t have one large enough, split it between two.
For the topping; place all the ingredients, apart from the butter, into a mixing bowl and mix together. Add the butter cubes and rub them into the flour, using your fingertips, until it resembles breadcrumbs. Pile the crumble topping on top of the apple and plum filling and press it down a little in an even layer.
Bake at 180°C for 20 minutes before turning the oven down to 160°C and baking for a further 20-25 minutes. It should be golden and bubbling around the edges.
If you’d like some roasted plums to serve alongside the crumble, they can be roasted while the crumble bakes. Simply place the plum halves, cut side up, onto a baking tray and sprinkle with the demerara sugar. Spoon over the water before turning the plums cut side down and baking at 180°C for 10-15 minutes until just softened.
Serve the crumble hot with a roasted plum half and lashings of double cream, ice cream or custard.