Plum and blackberry crumble
Plum and blackberry crumbleSubscribe to Sainsbury's magazine
Our plum and blackberry crumble recipe is pretty special. We've added a touch of ginger and Chinese 5-spice to make a wonderfully warming crumble with nutty flapjack-inspired topping
- 1kg plums, stoned and quartered
- 100-150g caster sugar
- 1 tsp Chinese 5-spice blend
- 1 tsp ground ginger
- zest and juice of 1⁄2 small orange
- 300g blackberries
For the flapjack crumble topping
- 200g plain flour
- 125g cold unsalted butter, diced
- 125g demerara sugar
- 75g oats
- 75g hazelnuts, roughly chopped
- 2 tbsp golden syrup, warmed
Prepare the crumble mix a few hours ahead and keep in the fridge.
Preheat the oven to 190°C, fan 170°C, gas 5.
Toss the plums with the sugar (the amount you’ll need depends on the tartness of the plums, so taste for sweetness and adjust accordingly), and mix in the spices and orange zest. Tip into a baking dish (approximately 22cm x 30cm), add the orange juice and gently mix in the blackberries.
Put the flour and a pinch of salt in a mixing bowl, then rub in the butter until the mixture looks like breadcrumbs. Stir in the sugar, oats and nuts, then drizzle in the syrup and mix briefly. Scatter the topping over the fruit, but don’t press it down.
Bake in the oven for 50-60 minutes until the topping is golden and crisp, and the juices are bubbling up around the edges.
Remove from the oven and leave to cool for 10-15 minutes before serving.