One of the earliest stone fruits of the summer is the plum. Whether you’re talking red or purple, both are equally fragrant as they are sweet, and they pack a punch of flavour to any dish they star in. This basic crumble recipe is simple and easy to prepare and it only needs one bowl to prepare!
Serves: 4 people
Prep Time: 10 minutes
Cook Time: 20 to 25 minutes
4 ripe Plums, we prefer the dark purple variety
1 ½ cups All-Purpose Flour
1 cup Brown sugar
1 cup Crystal Margarine, melted
½ cup Honey
2 cups Vanilla yogurt for serving
- Preheat the oven to 350F (180C), and line a baking sheet with parchment paper or a silicone baking mat.
- Remove any stickers from your plums and give them a good rinse. With a paring knife, slice into the plum, right down to the pit. Now with the pit as your guide, run your knife all the way around the plum by rotating the plum, not your knife.
- Gently split the plum in half, and remove the pit using the point of the paring knife. Discard the pit. Place the plums cut side up on the baking sheet.
- Begin making the crumble, by thoroughly mixing together the brown sugar and flour. Pour in half the melted margarine, and begin mixing the crumble by hand. Squeezing the crumble is the best way to distribute the margarine in the mixture. If you find you need more margarine, pour in a little at a time and continue mixing until the crumble can hold together in large pieces.
- Once the crumble is mixed, begin breaking it apart into medium and small pieces and dropping it on top of the cut plums. It’s ok if some of the crumble falls off. It will soak up any of the juices that bake out of the plums in the oven. Once all the plums are topped, sprinkle any remaining crumble onto the baking sheet.
- Place the baking sheet in the oven and bake for about 20 to 25 minutes, or until the crumble is golden all over, and the plums are soft.
- Once they are out of the oven, allow them to rest for about 10 minutes before transferring 2 pieces (one whole plum) onto each plate or bowl, with a little extra crumble that might have fallen off or got baked on the side.
- On the plate or bowl add about a ½ cup of yogurt per person, and drizzle the whole dish with as much or as little honey as you like, then serve to your family as a simple fruit for breakfast dish.
- Purple plums, are not only bigger, they are easier to separate and work with. Their flesh is a little more firm than that of the red variety, and the pit comes out a lot easier. In terms of flavour the purple tends to be a little more sour than sweet, which lends perfectly to the sweetness of honey.
- Use any extra crumble you baked on top of the yogurt, or store it in an airtight container once it has cooled for up to a week. It’s great on top of yogurt on it’s own or a bowl of ice cream…