mitzireddy

My friend, Joey, made a luscious plum and apple crumble over the Easter weekend and the taste of this crumble still lingered and I had to have more and ended up making it last week when my sister, Pepe, and her boyfriend, Andreas, came for dinner. The recipe, which appears on the cover of the current month’s issue of the Food & Home magazine, is by Anna Montali who is a deputy editor of the magazine.

My local supermarket did not have any tinned plums so I bought some fresh plums which are currently in season and stewed it with some sugar. I initially just washed the plums and put them in a pot with about two tablespoons of sugar (can be increased according to taste) and realized that the plums will have to sliced and stoned before being cooked – oops – had to fish the plums out to do this.  The cooked plums must be soft and firm and not mushy.

The variety of plums currently in season is called African Delight and is a red skinned, yellow fleshed cling stone type and delicious in this crumble.

The recipe below is for 4 servings – I doubled the quantities and cooked the crumble in a dish instead of individual ramekins. The topping has oats and pistachios which makes it a guiltless pudding.

Doubling the quantity was a good idea – this was the left over  after only 3 of us had pudding.

PLUM AND APPLE CRUMBLE

FILLING

3 Apples, peeled, cored and chopped

2 x 410 tins of plums, drained

2 Tablespoon gin (used whisky)

2 teaspoon ground cinnamon

30ml vanilla extract

45ml muscovado sugar

CRUMBLE

45mls pistachio nuts, shelled

½ cup cake flour

30gr rolled oats

50gr sugar

¼ cup butter, cubed

Preheat oven to 180C and lightly grease 4 ramekins.

For
the filling:

Place the fruit in a pot and mix in the vanilla.

Sprinkle with rest of the ingredients and divide
between the ramekins.

For
the crumble:

In a mixing bowl combine the crumble ingredients
well together and arrange over the fruit.

Bake until the top is golden and the fruit is
bubbling – about 40 minutes.

Serve hot with mascarpone, custard or fresh cream.