I’m going to make a very bold claim today. This is the best crumble I’ve ever made: a plum and almond crumble.

I picked up a load of beautiful plums from the Farmers’ Market a couple of weeks ago. Wonderful seasonal stone fruit is one of my favourite things and it called for an amazing crumble.

plum and almond crumbleplum and almond crumble

My standard crumble topping is 200g flour, 100g butter, 75g sugar  but this time I subsituted half of the flour with ground almonds. I then chopped up a big handful of whole almonds (around 100g in total) and added these to the crumble.

plum and almond crumble

While I was making this I cooked the plums down, adding about 1 tbsp of brown sugar as they were already fairly sweet. I thought about adding some almond essence but I didn’t want to go overboard with the almond, and I’m glad that I didn’t. Once they were cooked I layered them into a dish and sprinkled over the crumble topping. Normally I go for the Nigel Slater water-splashing trick but I didn’t feel this mixture needed it.

Then I just baked til golden and bubbling. The bubbling edges are my favourite bits!

plum and almond crumbleplum and almond crumble

Once baked, the topping was super crunchy and textured, cracking to reveal soft, unctuous plums with the perfect level of tartness.

I served mine with a good dollop of clotted cream, but it would be equally excellent with custard.

Have you tried plum and almond crumble? What’s your favourite autumn pudding?

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