Recipes
Mary Berry’s Delicious Plum Crumble
A good crumble contains the right balance of fat to flour and has the texture of fine breadcrumbs. If there...
Ingredients
- 750g (1lb 10oz) plums, halved and stoned
- 45g (11⁄2oz) granulated sugar
- 2 tbsp water
- 225g (8oz) plain flour
- 100g (31⁄2oz) butter, at room temperature, cut into cubes
- 45g (11⁄2oz) granulated sugar
Method
- Preheat the oven to 180oC (fan 160°C/350°F/Gas 4). Lay the plums in the 26cm pie dish from my latest range. Sprinkle the fruit with the sugar and water.
- Make the crumble topping: place the flour in a bowl and add the butter. Rub the butter into the flour, then stir in the sugar.
- Scatter the crumble topping evenly over the plums. Bake for 45 minutes, or until the topping is golden brown and the fruit juices are bubbling. Test the plums with a skewer to see if they are tender; if not, cover the crumble with foil and bake for a further 10-15 minutes. Serve warm with cream or custard.