Toss plums, sugar and cinnamon together in a baking dish. To make the crumble topping, mix the flour, sugar and oats with butter until moist clumps form. Add almonds and sprinkle the crumb topping evenly over the plum mixture. Bake until the plum juices are bubbling, and the fruit is tender and the topping is golden brown. Serve Plum and Cinnamon Crumble with ice-cream
Plum and Cinnamon Crumble
Serves 6
Ingredients:
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
Method:
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.
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.
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.
Spoon the crumble into bowls, discarding cinnamon sticks, and serve with ice-cream.
