Alas, the British plum season is coming to an end; a few more weeks then no more freshly baked plum clafoutis, no more warm plum tarts. I’ll be making the most of them with a rich plum and coconut crumble; perfect comfort food on a chilly autumn evening.
It’s not difficult to make a decent crumble, but it does require attention to detail. The fruit needs to be cooked until it softens, and then removed before it becomes mushy. It needs to be sweetened, but only enough to balance the acidity of the fruit. The topping should be crunchy on top but slightly gooey underneath.
In this recipe I have added a touch of brown sugar & almond to the topping. This will help the crust to develop a lovely nutty crunch. I have also added some coconut, which will compliment the deep plum flavours perfectly.
Plum, Apple, Almond & Coconut Crumble with Vanilla Custard – serves 4
50g Desiccated Coconut
150g Butter – soft
100g Caster Sugar
50g Brown Sugar
50g Ground Almonds
50g Unsalted Butter
50g Caster Sugar
· Rub all the topping ingredients together until it reaches a sandy texture.
· Peel, core & dice the apples and cook over a medium heat with a knob of butter and 25g of sugar until soft. Taste – add more sugar if required.
· Stone & quarter the plums and cook gently in a knob of butter with 25g of sugar until tender. Taste – add more sugar if required.
· Place the fruit in the bottom of an oven dish. Pinch the topping to form lumps and scatter over the filling.
· Bake at 200C for about 10 minutes or until the top is golden and the fruit is beginning to bubble up around the sides.
½ Vanilla pod
75g Caster Sugar
· Cut the vanilla pod lengthwise and open it up to reveal the tiny seeds.
· Bring the milk & cream to boil with half of the vanilla.
· Whisk the yolks with the sugar.
· Pour the hot milk onto the yolks & whisk together.
· Place on medium heat & cook gently, stirring constantly until the custard is thick enough to coat a wooden spoon.
· Pass through a sieve into a serving jug.