Plum & Almond Crumble | How to make Plum & Almond Crumble

By Ruchira Hoon  |  22nd Jul 2015  |  
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  • Plum & Almond Crumble, How to make Plum & Almond Crumble
Plum & Almond Crumbleby Ruchira Hoon
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About Plum & Almond Crumble Recipe

Plum & Almond Crumble, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Plum & Almond Crumble is just mouth-watering. This amazing recipe is provided by Ruchira Hoon. Be it kids or adults, no one can resist this delicious dish. How to make Plum & Almond Crumble is a question which arises in people's mind quite often. So, this simple step by step Plum & Almond Crumble recipe by Ruchira Hoon. Plum & Almond Crumble can even be tried by beginners. A few secret ingredients in Plum & Almond Crumble just makes it the way it is served in restaurants. Plum & Almond Crumble can serve 6 people. So, the next time you have a get together or a party at home, don't forget to check and try out Plum & Almond Crumble.

Plum & Almond Crumble

Ingredients to make Plum & Almond Crumble

  • 14 medium sized plums sliced
  • 4 tblsp brown sugar
  • 1 tsp vanilla extract
  • 1/2 cup almonds sliced
  • 1 tblsp corn flour
  • For the topping: 1 cup rolled oats
  • 1/3 cup flour of your choice - wheat/buckwheat/all purpose
  • 50 grams butter
  • 1 tsp vanilla bean paste (feel free to replace it with any other spice)
  • 1/2 cup brown sugar

How to make Plum & Almond Crumble

  1. 1. Macerate the plums with brown sugar and vanilla. Keep aside for 30 minutes
  2. 2. Add the almonds and corn flour to it. And bung it into the baking dishes, divided equally in four parts.
  3. 3. In a separate bowl, mix together oats, flour, sugar, vanilla and butter until crumbly
  4. 4. Sprinkle the mixture equally on all four dishes
  5. 5. Bake in a pre-heated oven at 180 degree for 30 minutes or until the tops are brown.
  6. 6. Eat warm or cold with ice cream or cream or creme fraiche

My Tip:

You can mix in any other fruit with the plums to add additional texture

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