Plum, Blackberry and Sloe Gin Crumble
Ingredients - serves 6
| Filling: |
For the crumble: |
| 650g plums, halved and stoned |
220g plain flour |
| 450g blackberries (preferably wild) |
Pinch salt |
| 110-115g caster sugar |
110g Caster sugar |
| 1 tbsp sloe gin or C |
170g chilled unsalted butter, diced |
| |
45g flaked almonds |
Method
- Begin by making the crumble mixture. Mix the flour, salt and caster sugar in a bowl and add the butter.
- Rub in, using the tips of your fingers, until the mixture resembles coarse breadcrumbs.
- Chill until needed.
- Pre-heat oven to 180°C (160°C fan oven), gas mark 4.
- Mix the plums with the blackberries, caster sugar and alcohol, in a pie dish. Smooth down lightly.
- Scatter the crumble thickly over the surface of the fruit, without pressing it down. Sprinkle the flaked almonds over the top.
- Bake for 35-40 minutes until golden brown, with the purple juices bubbling up around the edges. Serve hot or warm with custard, cream or vanilla ice cream.
