Foraged Plum Crumble with Almonds and Cinnamon

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.



Serves 4

For the plum filling:

900g Plums, pitted and halved (shop bought is fine, too)

1tbsp Dark muscovado sugar (brown or granulated sugar is fine)

3tbsp Water

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! 

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How to Make Simple Apricot Pud

For a really wonderful tasting and simple pud that’s ideal for a quick, summer’s eve, this is truly amazing.



Serves 2

10 ripe apricots, washed, halved and de-stoned

Pouring fresh cream

Ground cinnamon

Dawn: Want your taste buds tantalised? Then this oh-so-simple pud is just for you!


  • Put the apricots on a grill pan place under a medium heat, lightly grill until golden brown. Turn the apricots over and lightly grill the other side until they are of a golden toasted colour you like.
  • Scoop the apricots up with a large spoon and share between two dessert bowls.
  • Drizzle the pouring cream over each bowl, sprinkle with ground cinnamon and serve warm.

Dawn: And there you have a delicious and very simply pud!

For more economical, tasty and easy to make food recipes, follow this blog – and click “Follow” over on Twitter @Love_Food_UK for regular food chat as well as finding the cooking sensation over on Facebook (please pop across and ‘Like’ Love Food). Oh, not forgetting the fab MumsNet Bloggers Network and Foodies100, too! 

Rhubarb, Apple and Summer Fruit Crumble



A good old traditional British pudding! Crumble is another dish with endless possibilities, but rhubarb is in season right now, so why not give this a go?

Andrew: I was given some rhubarb by a friend, and a trip to the greengrocer turned up the other fruits, but most of the rest was in the store cupboard.

Dawn: Which is just how we operate here at Love Food HQ! Use what you have and what is seasonal, for taste and value.

Andrew: The two different sugars enhance the flavour, and the summer fruits added a rich colour.

Dawn: Save me some next time!


Serves 6

8 sticks of rhubarb cut on the diagonal into 4-5 cm pieces

150g caster sugar

1 large Bramley apple, peeled, cored and cut into 2cm cubes

100g dark or light brown sugar

1 punnet raspberries

1 punnet blackberries

For the crumble topping:

150g plain flour

75 g butter, cut into cubes

75g sugar (we combined the two from above)

40g porridge oats


  • Put the rhubarb and caster sugar in a saucepan on a low heat, the sugar will melt as the rhubarb begins to cook.
  • Drain off the liquid (this is delicious with vodka by the way) and set the rhubarb aside.
  • In another pan, repeat the process with the apple and the brown sugar, and a spoonful of water to stop it sticking.
  • Stir so the apple is well covered and cooks evenly
  • Allow the apple to cook on the outside but stay crisp in the centre.
  • Set aside to cool.
  • Meanwhile prepare the crumble topping by blitzing the ingredients in a food processor to resemble a breadcrumb texture.
  • If you prefer, you can do this by hand. Rub the ingredients between your fingers. It is more time consuming, but therapeutic.
  • Arrange the rhubarb and apple in an ovenproof dish, and scatter the summer fruits evenly around.
  • Cover with the crumble mixture.
  • Cook for 20-25 minutes at 190ºC/Gas Mark 5, until golden brown.
  • Allow to cool for 5 minutes, and serve with ice cream or custard.

Andrew: A great family pudding, for a chilly evening, and a super comfort food!

Dawn: You can have seeds and nuts in your crumble topping too!

Andrew: If you like your crumbles, make a bigger batch of the topping, and freeze in individual portions for the next time you have a go at this.

Dawn: Another time saving tip!

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