Spicy plum crumble

Arlene Thompson. INLT 16-611-CON
Arlene Thompson. INLT 16-611-CON
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This delicious Freefrom spiced plum crumble was a big hit with the Pharmacy class at Carrickfergus Cookery School, Carrick YMCA.

The recipe is suitable for coeliacs and is made with plums which are gently spiced with star anise and cinnamon. You should really give this recipe a go and use ordinary flour and butter if you are not coeliac!

Freefrom Spiced

Plum Crumble

Serves: 6

Preparation time: 20 mins

Cooking time: 40 mins

Ingredents:

500g fresh plums, quartered and stoned

2 star anise

75g dark brown sugar

½ teaspoon ground cinnamon

2 tablespoons port or Marsala wine or orange juice

150g Doves Farm gluten-free plain flour

50g ground almonds

50g freefrom oats

50g caster sugar

Flaked almonds (optional)

100g freefrom spread

Alpro soya dairy-free custard or Alpro soya alternative to cream, to serve

1. Preheat the oven to 180ºC, Fan 160°C, gas 4. Place the plums in a small saucepan with the star anise, sugar, cinnamon and port or Marsala, if using, and cook over a medium heat for 3-4 minutes until the sugar dissolves and the fruit softens slightly.

2. Set aside and make the topping. Place the flour, almonds, oats and sugar in a bowl and rub the spread into the dry ingredients until the mixture resembles breadcrumbs. Stir in some flaked almonds if using.

3. Pour the plum mixture into a shallow ovenproof dish and remove the star anise. Sprinkle the crumble mixture evenly over the top and cook in the oven for about 35 minutes until golden.

4. Serve with dairy-free custard or cream.

Cook’s Tips:

Try to use whichever fruit is in season eg apples, blackberries, pears, rhubarb etc. Use standard plain flour and butter if you do not require a gluten-free recipe.