Edd Kimber's cherry plum crumble with cobnuts recipe
This crumble is warming and comforting. The wild cherry plums can often be found growing wild and the British cobnuts add a wonderfully nutty flavour. If you are unable to get hold of cherry plums, regular British plums will do the trick, and if you can't find cobnuts, use hazelnuts instead.
Serve this crumble hot with custard, cream or a scoop of vanilla ice cream.
Ingredients
- 75 g raisin and almond granola
- 60 g caster sugar
- 50 g unsalted butter
- 50 g cobnuts, roughly chopped
- 60 g plain flour
- 2.6 oz raisin and almond granola
- 2.1 oz caster sugar
- 1.8 oz unsalted butter
- 1.8 oz cobnuts, roughly chopped
- 2.1 oz plain flour
- 2.6 oz raisin and almond granola
- 2.1 oz caster sugar
- 1.8 oz unsalted butter
- 1.8 oz cobnuts, roughly chopped
- 2.1 oz plain flour
- 800 g cherry plums, stoned and cut into quarters
- 50 g caster sugar
- 1 tbsp plain flour
- 28.2 oz cherry plums, stoned and cut into quarters
- 1.8 oz caster sugar
- 1 tbsp plain flour
- 28.2 oz cherry plums, stoned and cut into quarters
- 1.8 oz caster sugar
- 1 tbsp plain flour
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 40 mins
- Serves: 6
Step-by-step
- For the crumble topping, place the flour and sugar into a medium bowl and mix together. Add the butter and rub into the dry mixture until it resembles coarse breadcrumbs. Add in the cobnuts and the granola, then stir to combine.
- At this point the crumble mixture can be covered and refrigerated or frozen until needed and it will keep for up to a week (if frozen there is no need to defrost before using, just use exactly as the recipe states).
- For the fruit, place the plums into a bowl and mix together with the sugar and flour, trying to coat the fruit equally. Place into a small roasting dish and sprinkle the crumble mixture on top.
- Preheat the oven to 180°C/350°F/gas mark 4 and bake for 35-40 minutes or until the crumble is golden brown and the fruit is bubbling.
Recipe devised by Edd Kimber after being inspired by the Jordans Wildlife Garden at the RHS Hampton Court Flower Show.
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