By Jane Curran
The traditional crumble is having a summer make-over. Lighter, fresher and tastier than ever, this plum crumble is perfect for anyone with a sweet tooth.
This dish serves as a light lunch, a nutritious snack, and the leftovers could even be used for breakfast the next day - the peaches taste fab with yoghurt!
What's more, this treat is so quick and easy to make. It can be ready in just 45 minutes, and it's great fun getting your hands dirty while making the crumble top. For the best results, you'll want to serve this with a generous amount of double cream or ice cream to bring out the sweetness of the plums.
HOW TO MAKE BAKED PLUMS WITH A CRUNCHY CRUMBLE TOPPING
Heat the oven to 180C fan, gas 6. Line a large baking tray with non-stick foil. Arrange the plums on the tray, cut side up. Drizzle over the maple syrup and scrape over some of the vanilla seeds, leaving the pod nestled in with the plums. Set aside.
Rub together the flour, salt and butter with your fingertips to form fine crumbs.Stir through the sugar and almonds. Spread out on to a large foil-lined baking tray.
Put both the plums and crumble topping in the oven. Cook for 20-25 minutes or until the plums are tender and caramelised and the crumble topping is golden brown and crunchy. Serve the roasted plums topped with the crumble topping and a good trickle of double cream.
- 12 ripe plums, halved and pitted
- 3tbsp maple syrup
- 1 vanilla pod, split lengthways
- 75g plain flour
- ¼tsp sea salt
- 50g butter
- 50g light soft brown sugar
- 50g whole almonds, roughly chopped
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