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Plum, Cinnamon and Red Wine Crumble

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I love a good crumble and let me tell you – once you’ve tried this you won’t be able to get enough of it.

This is such a warm and comforting desert for this time of year and delicious with a dollop of ice cream. If you want to be a bit healthier, serve with a few tablespoons of non fat greek yoghurt instead! 

If you have a nut allergy then obviously omit the pecans from the crumble topping. You could always substitute them for good old Scottish oats.

Enjoy!

Gill X

Preparation Time:
20 minutes
Cooking Time:
40 minutes
Serves: 4
Ingredients:
  • 500g plums
  • 100g caster sugar
  • 1 level tablespoon cinnamon
  • 4 tablespoons red wine
  • 75g butter, cubed
  • 125g self raising flour
  • 75g light brown sugar
  • 100g pecan nuts, finely chopped (substitute for Scottish oats if you have a nut allergy)

     

    Method:

    1. Preheat the oven to 160C. Wash the plums then halve and remove stone from the middle. Half again to make quarters and place the plums in a bowl.  Add the caster sugar, cinnamon and red wine into the bowl and mix well together.
    1. Spoon the plum mixture into an ovenproof dish or 4 smaller individual ramekin type ovenproof dishes.
    1. To make the crumble, add the butter, flour, light brown sugar and chopped pecan nuts (or oats if substituting) into a bowl and with clean fingertips and rub the mixture together until it forms a breadcrumb texture.  Spoon this topping mixture over the plums and smooth the top. 
    1. Bake in the oven for approximately 40 minutes or until the crumble is golden brown. 
    1. Serve and enjoy.

    Nicki's Tuppenceworth 

    I love a crumble. All flavours. Although plum is one of my all time favourites. 
     
    Crumble has the power to transport me back to my childhood in one sweet, mushy, crisp mouthful.  My nana was a crumble maker extraordinaire and way before eating seasonal was middle-class and trendy, we could tell you which fruit tree was in season just by the smells wafting from the kitchen window of 3 Tarry Row. 

    She would lift me up to sit on the bunker, sit down her big bowl of butter pieces, sugar and flour and together we'd rub, rub, rub the mix, twenty fingers making light work of the job at hand. I was convinced back then that my tiny wee fingers did just as much as her wonderful experienced hands - largely because that's what she told me. 

    As I type, I wish I could sit one more time on my nana's bunker and feel her old, wrinkled hands rub a crumble next to mine.  Instead, mine are the hands of experience and I am fortunate to have many, many little fingers in my life ready to make a few fruity memories with me. After all, it really does taste better when twenty fingers do the work.

    Please do send us your photographs and share your ideas with us. We'd love to use them in our new Perthshire gallery section. As always, tag them #PerthLoveFest and we'll scatter them around our own social media. 

    Happy Memory Making,

    Nicki X

    PS This is a perfect Meal Makers dish for all you lovely people involved it cooking.

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