Warming crumbles combine the delights of soft, juicy autumn produce and crispy baked toppings with a twist of spice
Plum crumble with spiced crisp
Serves 8
1.7kg Victoria plums, stoned and halved
1 tsp ground cinnamon
50ml red wine
200ml cold water
120g chilled unsalted butter, cubed, plus 25g melted
150g dark brown soft sugar
300g plain flour
1 tsp mixed spice
½ tsp sea salt
100g pecans, finely chopped
1 egg
25cm round oven dish
large, flat oven tray
Place the plums, cinnamon, red wine, water, 20g of the chilled butter and 50g of the sugar in a large saucepan and bring to the boil. Simmer for 15-20 mins, stirring regularly, until the plums are softened, and the liquid has reduced. Transfer to the oven dish.
Preheat the oven to 200°C/180°C fan/gas mark 6 and place the oven dish on the oven tray. To make the topping, combine the remaining chilled butter and sugar, the plain flour, mixed spice and sea salt in a large bowl. Using your fingertips, rub the butter into the dry ingredients, then mix in the pecans and egg. Cover the plums with the topping and drizzle with the melted butter.
Bake for 15-20 mins until golden and bubbling. Allow to stand for 5 mins, then serve.
Apple & cinnamon crumble muffins
Makes 12
3 Royal Gala apples, cored, peeled and finely chopped
100g caster sugar
300g plain flour
1 tsp baking powder
1 tsp ground cinnamon
130g oats
150g dark brown soft sugar
2 eggs
150g unsalted butter, melted
12 muffin tray
12 muffin cases
In a saucepan, combine the apples and caster sugar, then pour in 150ml of boiling water. Bring to the boil, then simmer for 15-20 mins until the apple breaks down, and the sauce becomes thick.
Preheat the oven to 180°C/160°C fan/gas mark 4 and line the muffin tray with the cases. In a large mixing bowl, combine 200g of the flour, the baking powder, ground cinnamon, 80g of the oats and all the brown sugar, then beat in the eggs, one at a time, and stir in the melted butter. Fill the cases with half of the muffin mixture, then divide half of the apple mixture between the cases.
Mix the remaining flour and oats into the rest of the muffin mixture, then divide this between the cases. Bake for 25-30 mins until golden and risen. Allow to cool on a wire rack. Top the muffins with the remaining apple mixture, and serve.
Crumble-topped fruity yoghurt pots
Makes 4
5 red eating apples, cored and chopped
170g dark brown soft sugar
120g unsalted butter
juice of ½ a lemon
150ml cold water
1 tsp ground cinnamon
100g plain flour
50g oats
1 tsp ground nutmeg
175ml double cream
175g th
