Plum Crumble

This is worth making just for the heavenly wafts of autumn fruit, cinnamon, and allspice that fill the kitchen as it cooks. Serve the crumble when the fruit has just begun to bubble through and the topping is barely tinged with brown. Pouring cream, Chantilly topping, custard, or vanilla ice cream are the ideal accompaniments. If nuts are not a problem, try chilled Cashew cream.

Recipe courtesy of "Allergy-Free Cookbook" by Alice Sherwood, copyright 2007. Used by permission of Dorling Kindersley Limited. All rights reserved.

Plum Crumble

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    8 oz (225 g) plain flour 5 oz (140 g) granulated sugar
    4 oz (115 g) cold butter cut into 1 in (2.5 cm) pieces 1 tsp ground cinnamon
    2 1/2 oz (75 g) soft light or dark brown sugar large pinch of ground allspice
    2 lb (900 g) pitted plums, halved


    Prep: 10 min Total: 60 min
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    • 1

      Preheat the oven to 375°F (190°C, gas 5).

    • 2

      Place the flour in a large bowl. Using the tips of your fingers, rub in the butter until the mixture resembles breadcrumbs. Stir in the brown sugar.

    • 3

      Place the fruit, granulated sugar, and spices in the ovenproof dish and mix to combine. Spoon the crumble mixture on top. Bake for about 45 minutes or until the crumble is golden brown and the fruit is just beginning to bubble through the topping.

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