Recipe for Plum and cherry crumble with an oat & spelt top
Serves four to six people
For the fruity part
Half a dozen plums, quartered and stones removed
1 can black cherries, drained
1 tsp allspice
1 ball stem ginger, finely chopped
2 tbsp demerara sugar
For the topping
110g spelt flour
40g rolled oats
75g butter (fridge cold)
60g demerara sugar
30g hazelnuts, roughly chopped
Preheat the oven to 180C / 350F.
Mix together the plums, cherries, allspice, ginger and 2 tbsp sugar in an ovenproof dish.
Chop the butter into cubes and place in a bowl with all of the other topping recipes. Crumble the butter, flour, oats etc between thumb and forefinger until the mixture becomes an evenly textured crumb.
Pour the crumble mixture over the fruit and pat down.
Place the dish on a baking tray and bake for 20 minutes.
These timings produces a crumble with a little bit of texture left in the fruit. If you prefer your fruit to be on the mushier side then pre-cook the fruit mixture for 10 minutes before adding the crumble topping and baking for the 20 minutes specified.
For the fruity part
Half a dozen plums, quartered and stones removed
1 can black cherries, drained
1 tsp allspice
1 ball stem ginger, finely chopped
2 tbsp demerara sugar
For the topping
110g spelt flour
40g rolled oats
75g butter (fridge cold)
60g demerara sugar
30g hazelnuts, roughly chopped
Preheat the oven to 180C / 350F.
Mix together the plums, cherries, allspice, ginger and 2 tbsp sugar in an ovenproof dish.
Chop the butter into cubes and place in a bowl with all of the other topping recipes. Crumble the butter, flour, oats etc between thumb and forefinger until the mixture becomes an evenly textured crumb.
Pour the crumble mixture over the fruit and pat down.
Place the dish on a baking tray and bake for 20 minutes.
These timings produces a crumble with a little bit of texture left in the fruit. If you prefer your fruit to be on the mushier side then pre-cook the fruit mixture for 10 minutes before adding the crumble topping and baking for the 20 minutes specified.