Susie Drage
Music, Art & Cookery
The Cookery Book
Spiced Plum and Almond Crumble with Rosemary Ice Cream


Spiced Plum and Almond Crumble with
Rosemary Ice Cream
Serves 4
Preparation: 10 mins
Cooking Time: 35 mins
This is a Guest Recipe from The Daily Mail Weekend Magazine and adapted well to using an alternative for sugar.
I chose to serve this with Rosemary Ice Cream which can be found under Ice Creams and Sorbets.
This ice cream has a stunning flavour and is a perfect accompaniment to this pudding.
This recipe is easy to make and a slightly different take on a crumble making best use of produce from the garden.
Ingredients
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10 plums, halved and stoned
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5 Bramley apples, peeled, cored and cut into chunks
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1 teaspoon ground ginger
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A pinch of ground allspice
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2-3 tablespoons Maple Syrup or Coconut sugar to sweeten
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one Star Anise
For the Crumble
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100g (3½ oz) ground almonds
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30g (1 oz) porridge oats
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30g (1 oz) Mixed dried fruit
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50g (1¾ oz) Palm or Coconut Sugar
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1 teaspoon Cinnamon
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75g (2¾ oz) chilled butter, cubed or coconut oil
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100g (3½ oz) flaked almonds
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Serve with Custard, Cream or Ice Cream.
Method
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Preheat the oven to 200ËšC/Fan 180Ëš/Gas 6.
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Place the plum halves, skin side down in the base of a large heatproof dish with the apples.
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Sprinkle over the sugar or Maple Syrup together with the ginger, allspice and star anise.
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Place in the oven and roast for about 8-10 minutes. The fruit should be softening but you don't want the plums to lose their shape as they can quickly disintegrate.
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Meanwhile, place the Ground Almonds, Porridge Oats, dried fruit, coconut sugar and cinnamon in a large bowl, mix together then add the butter.
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Rub the mixture between your fingers until you have rough crumbs, then stir in the Flaked Almonds.
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Remove the fruit from the oven, sprinkle the almond mixture over the top.
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Return to the oven and bake for approximately 20 - 25 minutes or until the top is crisp and golden. Watch that it doesn't burn, and if it is starting to get too dark, cover with foil.
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Serve with cream, custard or ice cream - we found that Rosemary Ice Cream was very good with this dish.