Crumble are probably the most comforting, most forgiving and easy to make desserts which one could whip up in no time. Good thing is you could stuff in as much of seasonal fresh fruits into these little beauties, as you desire. I love crumbles without any doubt. The buttery crumbly topping and the sweet and sour tasting vibrant juicy fruit just lures me to dig my face into a bowlful. I mean, look at these beauties which I made just today morning before going to work. Could anyone say no to such a colorful dessert? And as I mentioned that I made these before going to work, you could very well assume how quick and easy are they to assemble. This time I had this big bunch of rosemary leaves left over from the polenta chips, which I made a couple of day ago (pictures are there on my Instagram wall, but the recipe is yet to be posted). So, while I was buying my weekly stock of veggies and fruits from the local farmers market, I bought a kilo of fresh juicy plums, because I already had crumble playing on my mind. The fragrant rosemary went into the topping as well as into the fruit beneath. All I needed was a big scoop of very good vanilla ice cream to top it. These pretty vibrant pictures would speak for themselves. And if you are drooling and tempted to make one, just do it right away, before plums disappear from the market for this year.
- 8 plums, cut into bite sized pieces
- Finely grated zest of one lemon
- 2 tsp chopped rosemary leaves
- 1/2 cup of caster sugar
- 80 gm unsalted butter
- 3/4 cup plain flour
- 1/3 cup rolled oats
- 1 tbsp corn flour
- 1/4 cup roughly chopped almonds
- Vanilla Ice Cream / Cream to serve
- Preheat oven to 180 degree C. Place plums, 1/4 cup sugar, corn flour lemon zest, rosemary into a bowl. Mix well and let stand for 10 minutes.
- To make crumble, place flour, butter, oats, almonds and remaining 1/4 cup sugar in a bowl. Using your hands, mix together to form a rustic chunky crumble.
- Transfer plum mixture to two small 300 ml baking ramekins or dish, or one large baking dish. Top with crumble and place the baking dish onto a baking tray and bake in preheated oven for about 35 to 40 minutes, or until topping is golden and crunchy and the fruit is bubbling.
- Serve warm with vanilla ice cream or cream.