Seasonal fruit, seasonal desserts. When you have too many plums ready to pop off the tree, you have to do something about it. Crumble is, and always has been, my answer to this problem.
My mother taught me well, she is and has always been my kitchen guru, the one who creates delicious goodies with whatever the farm provides. I blame her for my sweet tooth and my adorable habit to eat crumble for breakfast.
Whether it’s for dessert, a snack to keep your sweet cravings happy or a quick breakfast to get a good head start of a busy day – this is ideal!
Because it is such a versatile dessert, an easy solution for the overflow of fruit, specially if you need to kick off that guilty feeling of not eating up vitamin and fiber rich goodness.
I´m obsessed with these cute ramekins.
155 grams brown sugar
245 grams whole grain oats
100 grams all purpose flour
105 grams macadamia nuts
190 grams butter
Procedure: Cut the plums in quarters, discard the seeds. If you like a bittersweet dessert, be lazy about it and keep the skin on! Don’t forget, besides being healthier, you are also being kind to the environment by not wasting nutritionally valid pieces of food.
Choose the amount of fruit you think might be reasonable for your crumble. It’s all about improvising, and getting used to being the boss in the kitchen. If you do however need a reference, I usually add more fruit than actual crumble, as this tends to bake, release moisture and inevitably shrink.
Now, for the crumble, coarsely grind the macadamia nuts, mix in remaining dry ingredients plus vanilla extract and lemon zest. With the tips of your fingers, incorporate the butter till it turns flaky. Beware, do not mix it too much as it will turn into a cookie dough rather than a crumble itself.
Plate in individual ramekins or just use a big dish if you don’t feel like fafing about with washing too many dishes afterwards.
Bake at 185ºC until the crumble is golden and you can see the fruit bubbling on the side of the dish. It should look purple and yummy.
Serve with cozy warm custard on a fresh evening or accompany with sugar free cold yoghurt for a hot summer morning.