So all I had in the fridge was a handful of pears and 5 sour plums, and my cake tins were all at school. What to make for staff morning tea? I decided a crumble was the only way to go, and how appropriate it turned out to be for a deliciously cool and blustery autumnal day!
The recipe here is a cross between my usual crumble and that of the lovely Not Quite Nigella, who had happened to make and blog about a crumble made from my less-than-typical fruit combo of pear and plum. It turned out to be quite scrummy yet happily quite healthy and low-GI too!
- Reduce 200ml water, 1 tbsp raw (low-GI) sugar and a broken stick of cinnamon in a saucepan until a light syrup.
- Take 4 Packham pears; core and chop into sixths. Do the same with an equal weight of plums and add them all to the pan. Cover and simmer very gently for 10-15 minutes or until fruit is softened but still holds its shape.
- Fill a 15 x 20 cm dish with the fruit, using as little juice as possible (it will be quite runny again). Slowly keep reducing the juice on the stove while you make the crumble.
- Mix together 1 scant cup of wholemeal spelt flour, 75g butter or margarine (I used Nuttelex), 1 tsp baking powder and 1 tbsp of raw sugar. Work into a crumbly mixture then add 3 tbsp slivered almonds/pine nuts.
- Remove remaining juice from the stove, which should now be a bit more syrupy. Add the juice and rind of 1/2 a lemon, stir then pour over the fruit.
- Top with crumble mixture and bake slowly (150C) for an hour or until nicely browned and delicious and crumbly and fragrant.
As it’s quite sweet – despite not containing much added sugar – I like mine with a just dollop of vanilla yoghurt.
Mr Black prefers custard. (He is a pom, after all.)