Spiced plum and apple crumble

We used pink lady apples in this recipe, as they tend to hold their shape well. You can keep and use the syrup at a later date to serve over ice-cream and fresh berries.

  • 1 hr cooking
  • Serves 4
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Spiced plum and apple crumble
  • 500 gram (1 pound) apples
  • 3/4 cup (165g) caster (superfine) sugar
  • 2 tablespoon water
  • 700 gram (1½ pounds) red-fleshed plums
  • 125 gram (4 ounces) cold unsalted butter
  • 1 cup (150g) plain (all-purpose) flour
  • 1/2 cup (110g) firmly packed light brown sugar
  • 1 teaspoon mixed spice
  • 1/4 cup (20g) flaked almonds


Spiced plum and apple crumble
  • 1
    Preheat oven to 200°C/400°F.
  • 2
    Peel, core and cut apples into chunks. Put in a large saucepan with caster sugar and the water; cook, stirring, over medium heat, until sugar dissolves. Cover; cook 10 minutes or until apple is just tender.
  • 3
    Quarter plums, discard seeds; stir into apples in pan. Cook, covered, about 5 minutes or until plums are soft but still hold their shape.
  • 4
    Remove fruit from syrup with a slotted spoon; transfer fruit to 4 x 1-cup (250ml) ovenproof dishes. Reserve the syrup.
  • 5
    Chop butter finely. Combine flour, brown sugar and mixed spice in a large bowl. Rub butter into mixture with fingertips until mixture resembles breadcrumbs and starts to clump together. Fold through almonds; sprinkle over fruit.
  • 6
    Bake about 25 minutes or until golden and bubbling. Serve crumbles warm, drizzled with double cream and reserved syrup if you like.