Autumn plum crumble

The ultimate comfort food, filled with seasonal fruit

Crumble, like many simple home-cooked dishes, became popular during World War II as a result of rationing, and was created as an economical alternative to pie, due to pastry ingredients being in short supply. It’s believed that the recipe originated in Ireland, before making its way across the Irish Sea and into British homes, where it warmed tummies, stole hearts and became a national favourite.

Autumn plum crumble

Filling:
1kg plums
3 tablespoons water
4 tablespoons demerara sugar

Topping:
125g whole rolled oats
125g spelt flour
125g demerara sugar
75g cold diced butter

• After washing the plums in cold water, take a sharp paring knife and, keeping each plum whole, score the skin into quarters and place the fruit into a large saucepan with the water and demerara sugar.
• Place the pan on a medium heat and cover. Bring to a gentle boil, stir, then gently simmer for 10–15 minutes, or until the plum flesh starts to fall away from the stones. Once cooked, remove the stones, pour the mixture into your chosen pie dish and put to one side.
• For the crumble topping, place the dry ingredients into a large mixing bowl and add the butter. Shake the bowl to give the butter a flour coating then, using your fingertips, gently rub the butter with the dry ingredients until the two are blended evenly. This recipe uses quite a high butter ratio, so your mix will start to look a little more like a buttery granola than fine breadcrumbs.
• Take your dish with plum mixture and gently spoon the topping over the top, ensuring that it goes right to the edges.
• Place in a preheated oven at 200C/fan 180C/gas 6 for about 20 minutes, or until the topping starts to turn golden and the fruit is bubbling at the sides. Remove from the oven and serve at your preferred temperature, alongside custard, cream or a dollop of creme fraiche.

Styling tip

As befits a homely dish, bake and serve in utilitarian enamelware. Iconic Falcon enamelware began manufacture in the UK in 1920 and is still produced today, revitalised with cool new colours alongside the traditional blue and white.