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Spiced plum & blackberry crumble

Showcase fruit in a piping hot, oat-topped crumble delicately flavoured with cinnamon and star anise

  • Prep: 20 mins
    Cook: 1 hrs 30 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 435
  • Carbohydrates 57
  • Saturated Fat 12
  • Sugar 34
  • Protein 6
  • Fat 20
  • Fibre 8
  • Salt 0.4

Nutrition per serving

  • Calories 435
  • Carbohydrates 57
  • Saturated Fat 12
  • Sugar 34
  • Protein 6
  • Fat 20
  • Fibre 8
  • Salt 0.4

Ingredients

  • 140g plain flour
  • 140g butter, cut into small dice
  • 85g soft brown sugar
  • 50g porridge oats
  • custard, to serve
  • 1kg ripe plums (about 14), halved and stoned
  • 1 tbsp soft brown sugar
  • 1 tbsp plain flour
  • 2 star anise
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • juice ½ lemon
  • 300g blackberries

Method

  1. First, make the crumble topping. Put the flour and butter in a food processor and pulse to the texture of wet sand. Tip into a bowl and add the sugar and oats. Sprinkle the mixture with 2 tbsp cold water, then use a fork to mix everything together, creating a crumbly texture with a few large clumps. Chill until needed.

  2. Heat oven to 200C/180C fan/gas 6. Tip all the fruit ingredients, except the blackberries, into a large ovenproof dish. Add 50ml water, cover with foil and bake for 1 hr. Remove the foil and discard star anise. Add the blackberries to the dish, sprinkle over the crumble mixture and return to the oven for a further 25-30 mins until the top is golden. Serve hot with custard.

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