Autumn Fruit Crumbles
Any fruits can be used in this crumble, try blackberries with pears for an unusual combination.
Serves 4
Prep/cooking time: 45 minutes
4 plums, stoned and quartered
1 large bramley apple, peeled, cored and chopped
2 oranges
2 star anise
1 tbsp caster sugar
50g (1 3/4 oz) rolled oats
40g (1 1/2 oz) wholemeal flour
25g (1 oz) pecans
10g (1/4 oz) sesame seeds
65g (2 1/4 oz) dark muscovado sugar
65g (2 1/4 oz) Coconoil
- Preheat the oven to 180°C/350°F/Gas mark 5.
- Put the plums and apple in a pan.
- Using a vegetable peeler, peel one of the oranges and cut the peel into julienne strips.
- Add this to the pan along with the juice of both of the oranges.
- Add the golden caster sugar and star anise and bring to the boil.
- Simmer for 4-5 minutes until the plums have softened.
- Divide the plums and juices between 4 ramekins.
- Place the remaining ingredients into a food processor and pulse until they resemble very lumpy breadcrumbs!
- Spoon the crumble over the fruit, place the ramekins on a baking sheet and bake in the oven for 20-25 minutes until bubbling.
Recipe and photograph courtesy of Joy Skipper
