Plum Raspberry Crumble

Use frozen raspberries with seasonal plums for Ina's comforting pudding.

  • Preparation Time20 mins
  • Cooking Time40 mins
  • Serves8
  • DifficultyEasy
900g red plums, cut in half, pitted and cut into 2.5cm wedges
140g caster sugar
170g plain flour
2 tbsp orange juice
250g fresh raspberries
60g light brown soft sugar
1/4 tsp salt
110g cold unsalted butter, diced
45g quick-cooking oats
60g flaked almonds, plus extra for sprinkling
1) Preheat the oven to 180C/Gas mark 4. In a large bowl, combine the sliced plums, 50g of the caster sugar, 30g of the flour and the orange juice and toss well. Add the raspberries and toss lightly. Pour into a 23 by 30 by 5cm deep baking dish.

2) For the topping, place the remaining flour and caster sugar, the brown sugar and the salt in the bowl of a food processor fitted with a steel blade and pulse a few times to combine. Add the butter and pulse until the butter is pea-sized.

3) Pour the mixture into a bowl, add the oats, and work it with your hands until it resembles breadcrumbs. Add the 60g of almonds and mix well. Spread the topping evenly over the plums, making sure the fruit is covered. Sprinkle with some extra almonds.

4) Bake for 40 minutes, or until the fruit is tender and bubbly and the topping is golden brown. Serve warm or at room temperature.

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