Wednesday, 28 July 2010

Mini Plum, Cherry and Apple Crumbles

I hadn’t intended to blog this as I blogged another crumble very recently, but as I was making it, my other half peered over my shoulder and said “I bet those are for the blog, aren’t they?” They weren’t, but after posting a message on Twitter it seemed there was demand so the crumble got blogged. 

I decided to make these in individual ramekins for a change.  It looks beautiful, especially once cooked, and the size means that they are the perfect light dessert. I took these over to my mother’s on Monday and despite protests that they were full, every last mouthful was gobbled up. Best served while just warm – allow to cool for about 15 minutes after removing from the oven.

Ingredients (makes 8):
For the filling
12 ripe red plums
1 granny smith apple
200g Picasa cherries
1 tbsp plain flour
2 tbsp lemon juice
50g muscovado sugar

For the crumble
75g plain flour
75g muscovado sugar
75g salted butter
25g dessicated coconut

First, preheat the oven to 180° C. Then halve the plums, discard the stone and slice into 1cm wedges. Next, halve and de-pip the cherries then peel, core and slice the apples into 1cm pieces. Toss the fruit with the rest of the fruit layer ingredients in a large bowl before spooning into individual ramekin dishes. 

To make the crumble, whizz the ingredients together in a food processor until the mixture resembles fine crumbs and just starts to cling together in nibs. Take care to stop the motor before the mixture turns into dough. Alternatively, you can do this by hand, massaging the butter and flour mixture together until you have crumbs. Again, if you knead for too long you will end up with dough, so don't overdo it!

Sprinkle the crumble over the top of the fruit filling (you may find you have some crumble left over, but fear not, it freezes very well!), cover with foil and bake in the oven for 15 minutes, then remove the foil and bake for a further 10 minutes. They should come out the oven golden on top, with the fruit filling bubbling slightly. Let cool for about 15 minutes before serving – I served mine with a couple of scoops of vanilla ice cream and my other half’s Langue de Cheshire Chat, which was perfection.

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