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Plumble
Plumble - a plum crumble - is a comforting pud with a crisp oaty topping and cinnamon spiced gently stewed plums beneath. I love mine with creme fraîche but Hungry Hubby loves his with lashings of custard.
Servings: 4
: 325 kcal
Author: Just Jo
Ingredients
  • 5 ripe and juicy plums quartered and stoned
  • 1 tbsp soft brown sugar
  • 1/2 tsp ground cinnamon or half a stick of cinnamon
  • 1/4 tsp almond extract
For the crumble topping
  • 100 g self-raising flour
  • 50 g soft butter
  • 50 g caster sugar
  • 25 g ground almonds
  • 2-3 tbsp rolled oats
Instructions
  1. Place the plums in a medium saucepan along with the brown sugar and cinnamon. Add 2 tbsp water, stir well and bring to a simmer then put a lid on and cook until softened. The riper the plums, the faster this will happen. Do check every few minutes to see if you need a splash more water, especially if the plums aren't soft to begin with.
  2. When cooked, I like to slip off the skins of the plums but if you don't mind them, skip this step.
  3. Stir in the almond extract and scrape the fruit into a small ovenproof dish. I use an enamelware rectangular dish about 22cm long.
  4. Preheat the oven to 180˚C.
  5. Using a spatula, blend the soft butter into the flour then stir in the caster sugar, ground almonds and oats. Finish it off by hand, with light fluttery movements to form a porridge oats like mix. Pour over the stewed plums and bake for 25 minutes.
  6. When ready, the plumble will have fruity juices bubbling up through any gaps in the topping which will be lightly golden brown. Serve hot with a generous amount of creme fraîche or allow to cool and serve with lashings of hot custard.
Recipe Notes

It's really worth finding tasty plums which are very ripe for this - tasteless, cannonball-like ones will just be result in disappointment.
The plumble keeps well for a couple of days, covered in the fridge.