With the closing of summertime comes an abundance of readily available crops for the diligent forager to harvest. From apples to blackberries through to damsons and sloes, food found in Britain’s great and glorious countryside is pure happiness to collect.
Dawn: And eat! I simply adore foraging! I adore the outdoors…the being with one with the greatest female of all time: Mother Nature. And I adore the ability to feed oneself for only the effort of hand-picking our lush and plentiful earth’s fruits. So what recipe am I bringing you? A lovely and heart-warming wild plums crumble – with a twist.
For the plum filling:
900g Plums, pitted and halved (shop bought is fine, too)
1tbsp Dark muscovado sugar (brown or granulated sugar is fine)
For the crumble topping:
75g Plain flour
25g Porridge oats
20g Low fat spread (or butter)
25g Dark muscovado sugar (again, brown or granulated sugar will work, too)
15g Flaked almonds
1tsp Ground cinnamon
- Pre-heat the oven to gas mark 5, 190°C electric.
- Grease a 1 litre ovenproof dish and place the prepared plums in it, adding the muscovado sugar and water. Stir these ingredients together and put the dish into the hot oven.
- Leave the plums to partially cook for about 10 minutes.
- While the plums are baking, make the crumble by putting the flour, porridge oats and butter into a bowl. Using your fingertips, rub these ingredients together until they resemble fine breadcrumbs then stir in the flaked almonds, sugar and cinnamon. Gently stir the ingredients together being mindful of retaining the almonds in tact.
Dawn: I like the almonds being whole flakes as they give an extra nutty taste and crunchy texture to the dish when you are eating.
- Take the plums from the oven and spoon the crumble mixture over them making sure its coverage is even.
- Pop the dish back into the oven and bake for 30-35 minutes.
Dawn: Bake until the crumble has turned a nice golden brown colour and the luscious plums have sneaked a peek out from under their crumble overcoat. Serve immediately either with fresh cream or custard. I’ve used reduced fat crème fraîche which has a rather bitter taste whilst holding the consistency of thick fresh cream which I particularly like. And, what’s more, this beautiful baking recipe has cost pennies to make!
For more economical and tasty food recipes, follow this blog – www.forfoodlovers.wordpress.com and scoot over to Twitter @Love_Food_UK for regular food chat as well as finding the Cooking Sensation over on Facebook (come ‘Like’, please). Oh, not forgetting the fab MumsNet Bloggers Network, too!