¡Ay, Carumble!

Name: ¡Ay, Carumble!
Total time: 3600 s
Yield: 6 servings
Cuisine: British
Ingredients: 500 g ripe plums, stones removed and quartered; 50 ml sloe gin; 50 ml limoncello; 1 tsp cornflour; 60 g golden caster sugar; For the carumble topping; 120 g wholemeal plain flour; 1 tsp ground sweet cinnamon; 1/2 tsp ground ginger; Pinch salt; 75 g cold butter, cut into small cubes; 30 g light muscovado sugar; 30 g demerara sugar; 50 g blanched almonds, crumbled; 60 g Yockenthwaite Just Ginger Granola or 50g granola + 1 tbsp crystallised ginger cut into tiny pieces; 1 tsp apple fruit powder (optional)

Laura @FeelBetter

Milton Keynes, England

Crumbles became popular in Britain during WWII when the topping was an economical alternative to pastry when rationing was introduced. Breadcrumbs or oatmeal was often added to the mix as sugar, butter and flour was in short supply.

Plums are part of the rose family, believed to originate from China and are the second most cultivated fruit in the world, the fruit being grown on every continent except Antarctica. They are abundant at this time of year and caught my eye dazzling like garnets in the summer sun overhanging the lane whilst out on my travels.

I have soaked these scrumped (well they were overhanging the path) delights in two homemade liqueurs, sloe gin and limoncello, and added to a crumble mixture made from dark and crunchy sugars, flour, nuts and ‘Just Ginger Granola’ made by Liz in Langstrothdale, in the heart of the Yorkshire Dales – it is truly the most scrumptious granola. I’ve also added some nuts to slow down the process of the body getting a sugar rush from the high concentration of natural fruit sugars in the plums.

Serve the carumbles with a cuppa char.
#afternoontea #ChristmasGift

Laura @FeelBetter

Milton Keynes, England

Serve the carumbles with a cuppa char.
#afternoontea #ChristmasGift

Saved

Ingredients

1 hour

6 servings

500 gripe plums, stones removed and quartered
50 mlsloe gin
50 mllimoncello
1 tspcornflour
60 ggolden caster sugar
For the carumble topping
120 gwholemeal plain flour
1 tspground sweet cinnamon
1/2 tspground ginger
Pinchsalt
75 gcold butter, cut into small cubes
30 glight muscovado sugar
30 gdemerara sugar
50 gblanched almonds, crumbled
60 gYockenthwaite Just Ginger Granola or 50g granola + 1 tbsp crystallised ginger cut into tiny pieces
1 tspapple fruit powder (optional)

Saved

Steps

1 hour

1

Heat the oven to 180°C fan/gas 5. Put the plums in a large mixing bowl, pour over the sloe gin and limoncello and mix together well. Combine the cornflour with the sugar, add to the bowl of fruit and mix well. Spoon the fruit into a baking dish and bake the fruit for 20 minutes until it’s bubbling and slightly reduced.
2

For the carumble topping, sift the flour, salt, ground ginger and cinnamon and stir to combine. Add the butter and rub the mixture gently with your fingertips until it begins to stick together and form small clumps. Stir in the muscovado sugar, demerara sugar, crushed almonds, apple fruit powder and granola.
3

Spread half the carumble mixture into a 1 litre square or rectangular dish (if it is any larger the crumble slice will be thin), spoon the hot fruit on and spread evenly. Top with the remaining carumble, return the dish to the oven and bake for a further 30 minutes until the topping is a rich golden brown and the fruit is tender and bubbling around the edges. Remove the carumble from the oven and leave to cool. Cut into squares.