Edd Kimber’s Cherry Plum Crumble with Cobnuts
Serves: 6
This is a delicious and hearty crumble. If you can't get hold of cherry plums, regular British plums will do the trick.
Ingredients:
For the fruit 800g cherry plums, stoned and cut into quarters 50g caster sugar 1 tbsp plain flour For the crumble 60g plain flour 60g caster sugar 50g unsalted butter 50g cobnuts, roughly chopped (or hazelnuts if you can’t get cobnuts) 75g Jordans Crunchy Oat Granola Raisin and Almondmethod:
- For the crumble topping, place the flour and sugar into a medium bowl and mix together. Add the butter and rub into the dry mixture until it resembles coarse breadcrumbs. Add in the cobnuts and Jordans Crunchy Oat Granola Raisin and Almond and stir to combine. At this point the crumble mixture can be covered and refrigerated or frozen until needed and it will keep for up to a week (if frozen there is no need to defrost before using, just use exactly as the recipe states).
- For the fruit, place the plums into a bowl and mix together with the sugar and flour, trying to coat the fruit equally. Place into a small roasting dish and sprinkle the crumble mixture on top. Preheat the oven to 180C/350F/Gas 4 and bake for 35-40 minutes or until the crumble is golden brown and the fruit is bubbling. Serve hot with custard, cream or a scoop of vanilla ice cream.
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