Fancy a Crumble?

If you do then this is an amazingly gorgeous and utterly delicious recipe for you to try. If you are on a diet then please look away now.....

Its called Plum & Blackberry Crumble Pudding, and it is delish, seasonal and very very tasty and really easy to make. It will serve 6 regular people and maybe 8 skinny carb conscious people. I make it once {twice if lucky} every year, when the brambles are brimmimng with ripe fruit. If you are a townie please don't worry, you can try finding them in the shops or alternate the berry quantity with figs, cooking apples or rhubarb. We are going for tartiness, so don't try fruit that is too sweet otherwise this will be too cloying and heavy.

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Plum & Blackberry Crumble Pudding

For the Crumble Mixture...

• 5 oz. Plain Flour
• 2 oz. Demerara Sugar
• 3 oz. Good Old Fashioned Butter, cut into pieces
• 2 oz. Finely chopped Toasted Hazelnut

For the Juicy Filling....

• 1 lb 9 oz. Ripe Plums, Stoned & Quartered {Roughly 2 punnets}
• 9 oz. Blackberries {Get out there and enjoy picking these!}
• 2 oz. Golden Caster Sugar
• 1 tbsp. Plain Flour

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1. Heat the Oven to 200c or Fan 180c
   
2. Make the Crumble - mix the flour and sugar in a bowl, then rub in the butter pieces to make a fairly lumpy crumb mixture {love this bit} Stir in the Hazelnuts if you like {not essential but very nice}
   
3. Make the Filling - Mix the sugar and flour together, pop your plums and berries into an ovenproof dish and then toss gently with the sugary mix until golden and syrupy.
   
4. Level out the fruit and sprinkle your lumpy crumb on top.
   
5. Bake for 40-45 mins, you know your oven better than I so don't blame me for burnt crumble!
   
6. The Easy Bit - Dish out warm and serve with custard or vanilla ice cream. A hot cup of tea is compulsory to cut the sweet tartiness of the pud.
   Enjoy :)*
   
   {I have more step by step pics over on flickr in my yummy stuff folder for your salivation}