| Almond plum crumble. (Low calories) |
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 There is something about cooked plums - I think it lies in the consistency of the liquid which their natural juices make when combined with sugar - that results in such a fabulous base for crumbles. I have purposely been generous in the ratio of fruit to crumble topping to reduce the fat and sugar content while upping the proportion of fruit. Rhubarb, with some powdered ginger rubbed into the crumble topping, would make a delicious alternative. Crumble just wouldn't be the same without its traditional companion, custard. To help reduce the calories, make it with skimmed or semi-skimmed milk.
Preparation and cooking time: 15 minutes plus 45 minutes cooking Freezing: recommended 675g (11⁄2lb) plums, washed, halved and stoned Preheat the oven to Gas Mark 4/electric oven 180°C/ fan oven 160°C. Grease a 1.75 litre (3 pint) shallow ovenproof dish. Arrange the plums in a single layer in the prepared dish. Sprinkle enough sugar to sweeten over the top. Put the flour and sugar in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the ground almonds and half the flaked almonds. Scatter the crumble mixture over the plums and press down lightly. Sprinkle the reserved flaked almonds over the top. Bake in the centre of the oven for 40-45 minutes until the crumble is golden and plums are cooked. Serve hot or warm. |
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