Juicy plums, a rough oat and almond topping and just enough time in the oven for the edges to turn sticky.
There is a point near the end of summer when the fruit bowl starts to look more interesting than the weather forecast. This crumble is for those evenings. Use plums that are ripe but still firm enough to halve neatly, then let the oven do most of the work.
The topping stays deliberately craggy rather than neat. Flaked almonds catch at the edges, the fruit bubbles through in places, and a cold spoonful of yoghurt or cream is all it needs. A cup of Ghar Ki Chai Masala Chai alongside works particularly well once the evening starts to cool.
The recipe
Serves 6 · Prep 15 minutes · Cook 35 minutes
Ingredients
- 800g ripe plums, halved and stoned
- 35g light brown sugar
- 1 tbsp lemon juice
- 1 tbsp cornflour
- 90g plain flour
- 70g rolled oats
- 75g cold unsalted butter, cubed
- 60g light brown sugar
- 40g flaked almonds
- Small pinch of fine sea salt
- Greek yoghurt, crème fraîche or pouring cream, to serve
Method
Heat the oven to 190°C, or 170°C fan. Put the plums into a medium baking dish and toss with the 35g sugar, lemon juice and cornflour.
Rub the flour and butter together with your fingertips until you have a rough mixture with some larger pieces still visible. Stir in the oats, 60g sugar, almonds and salt, then scatter loosely over the plums.
Bake for 30 to 35 minutes, until the topping is deeply golden and the plum juices are bubbling around the edges. Leave for 10 minutes before serving.
For the table
Serve it warm rather than scorching hot, with something properly cold on top. It is just as good the next morning, reheated for a few minutes while the chai is made.
Recipe notes
Fruit: Nectarines or a mixture of plums and blackberries work too. Topping: Keep a few larger pieces of buttered crumble in the mix for better texture. Make ahead: Assemble up to four hours before baking and keep chilled.
