When I was
a child one of my favorite autumn dishes were knedels (a type of dumplings) stuffed
with plums and served with cream that my grandmother used to make. I can still
remember cutting them in half and watching the plum juice flow and mix with the
cream: it was pure deliciousness! Nowadays when I fancy a similar taste (in a much
lighter version of course) I simply cook some plums for a few minutes till they release
their juices and have them with yogurt. Not the same but does the trick!
The below
recipe combines cooked (or in this case – baked) plums that I like so much with
a dessert I adore – a crumble. The crumble topping is made with porridge oats
so I guess you could have it either as a dessert, or maybe even as breakfast on a
lazy day, if served with yogurt.
INGREDIENTS
(for 6-8 portions):
700g plums,
washed, stoned and each cut into 8 pieces,
1 tbsp demerara
sugar,
0.5 tsp
cinnamon,
Crumble:
120g plain
flour,
50g
porridge oats,
50g dark
muscovado sugar,
100g
butter, cut into small cubes,
1 tbsp
demerara sugar.
METHOD:
- Preheat an oven to 200 Celsius degrees.
- Put the prepared plums to an oven-proof dish, sprinkle the sugar and cinnamon on top, stir.
- In a bowl mix the flour, porridge oats and muscovado sugar, add the butter cubes and rub it in using your fingers until you can’t see any of the dry ingredients not combined with the butter but you have crumbs of different sizes.
- Scatter the crumble on top of the plums, sprinkle the Demerara sugar on top and put to the hot oven.
- Bake for 35-40 minutes.
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