Plumb and Walnut Crumble

The Composing Cook WINTER PLUM & WALNUT CRUMBLE

I have one word for this crumble, and that is COMFORT!!! This is a total comfort pudding to the max. This is just what you want to be eating on a cold winter’s night. It can also be made in advance and be enjoyed any time of the day.

INGREDIENTS:

For The Filling 1kg plums (fresh or frozen) halved & de-stoned 30g unsalted butter roughly cubed 2-3 tablespoons caster sugar 2 tablespoons cornflour 2 tablespoons water

For The Crumble Topping 200g walnuts 150g unsalted butter 250g self raising flour 150g demerara sugar

Serves 6-8 Preheat the oven to 190°C/gas mark 5 and put in a baking sheet.

Place the plums into a 20cm round pie dish along with the unsalted butter, caster sugar, cornflour and water. Mix well and cook in the oven for 20 minutes (30 minutes if frozen) and stir half way through cooking.

Remove from oven, put to one side to allow the sauce to cool slightly and thicken.

Place the walnuts into a processor and pulse a few times. You want a mixture of big bits, small bits and crumbs. Remove from processor.

Add the unsalted butter and self raising flour to the processor and process until you have a crumbly, almost ‘porridge oats’ like texture. Place into a bowl along with the walnuts and demerara sugar and mix well clumping a few bits together.

Place the crumble mixture on top of the plums, pressing down lightly.

Place on the baking sheet in the oven and cook for 45-60 minutes. You want the topping to be speckled golden brown.

At this stage you can turn the oven off and just leave the crumble in the oven. It will happily sit in this state for hours. If anything, it’s always good to rest the crumble for a good 20 minutes before eating.

Serve with double cream or custard.

You can watch me make this recipe, amongst many others, by visiting my YouTube Channel, The Composing Cook. Just head over to: www.YouTube.com/TheComposingCook and there you will find me. Happy Cooking.

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