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Plum and Cinnamon Crumble

Quentin Bacon

Plum and Cinnamon Crumble recipe, brought to you by MiNDFOOD.

Plum and Cinnamon Crumble

Serves 6

900g plums, halved and pitted,

cut into 6 wedges

⅓ cup sugar

2 cinnamon sticks

¾ cup plain flour

½ cup sugar

½ cup rolled oats

8 tbsp cold unsalted butter,

cut into pieces

¾ cup sliced almonds,

coarsely chopped

vanilla ice-cream, to serve

1 Preheat oven to 180C. To make the fruit base, toss plums, sugar and cinnamon sticks in a 20cm square baking dish. Arrange the mixture evenly in the dish, making sure the cinnamon sticks are tucked under the plums.

2 To make the topping, mix the flour, sugar and oats in a medium bowl to blend. Using your fingers, work the 
butter into the flour mixture until 
moist clumps form. Add almonds and sprinkle the crumb topping evenly over the plum mixture.

3 Bake for 45 minutes or until the juices in the dish are bubbling, the fruit is tender and the topping is golden brown. Allow the crumble to stand at room temperature for 5 minutes before serving.

4 Spoon the crumble into bowls, discarding cinnamon sticks, and serve with ice-cream.

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