Post by kickingfrog on Jan 28, 2011 15:12:43 GMT
Nigel’s Almond and greengage crumble
Enough for 4-6
plums, greengages or a mixture - 1kg
caster sugar - 3-4 tablespoons, depending on how sweet your fruit is
For the almond crumble:
(GF) plain flour - 120g
butter - 85g, cut into cubes
unrefined golden caster sugar - 4 tablespoons
ground almonds - 4 tablespoons
Set the oven at 180°C/Gas 4. Rinse and stone the plums, removing any stalks as you go. Toss the fruit with the sugar in a deep baking dish. Whiz the fl our and butter in a food processor until the mixture resembles fine, fresh breadcrumbs, then add the sugar and almonds. Tip on top of the fruit and bake till the fruit is bubbling under the pale, golden crumble - about forty to forty-five minutes.
(Nigel Slater)
Enough for 4-6
plums, greengages or a mixture - 1kg
caster sugar - 3-4 tablespoons, depending on how sweet your fruit is
For the almond crumble:
(GF) plain flour - 120g
butter - 85g, cut into cubes
unrefined golden caster sugar - 4 tablespoons
ground almonds - 4 tablespoons
Set the oven at 180°C/Gas 4. Rinse and stone the plums, removing any stalks as you go. Toss the fruit with the sugar in a deep baking dish. Whiz the fl our and butter in a food processor until the mixture resembles fine, fresh breadcrumbs, then add the sugar and almonds. Tip on top of the fruit and bake till the fruit is bubbling under the pale, golden crumble - about forty to forty-five minutes.
(Nigel Slater)