I've always loved crumble (usually apple or rhubarb in our house), so I just had to make a plum version! I was inspired by a recent recipe on Cookie and Kate, in which I also learned that Americans refer to crumble as a crisp!
I'm always fascinated by how much variation there is in the English language between different English-speaking countries. It was the subject of great discussion between my friends last year when I was on Erasmus in Germany. The arguments over the pronunciation of "aluminium" very nearly destroyed friendships... Not to mention the confusion I (& the other Irish) caused by using "grand" to mean alright/fine, as opposed to extravagant/elaborate (if any of them are reading this: It's alumINium, just to clarify) ;-)
- 16 oz. plums (7-8 plums)
- 2 TB maple syrup
- 1-2 TB corn flour
- 1/2 tsp cinnamon
- 1/2 cup buckwheat flakes (rolled oats/porridge flakes would also work)
- 1/4 cup ground almonds
- 1/4 cup chopped almonds
- scant 1/4 cup brown sugar
- 1/2 tsp ground ginger
- 1/8 tsp sea salt
- 2 heaped TB coconut oil (when solid - microwave for 30 sec to melt)
- Preheat oven to 180 degrees Celsius.
- Quarter the plums and mix with maple syrup, corn flour and cinnamon in a 6-inch round oven-proof dish.
- Combine all dry topping ingredients, then stir in melted coconut oil.
- Spoon the topping mixture over the plums in the dish - no need to press down.
- Bake for 35 minutes, or until the filling is bubbling around the edges and the topping is lightly golden.
- Let cool for 5-10 minutes, then enjoy (with ice cream is best!)
I hope you enjoy it & have a lovely day! :-)