FORAGED PLUM CRUMBLE RECIPE

 Foraged plum crumble recipe, an easy seasonal plum recipe - delicious plum crumble

Foraged plum crumble recipe, an easy seasonal plum recipe - delicious plum crumble

Aren't these late summer evenings just magical? Last week I enjoyed an alfresco dinner in the garden, finished off with a foraged plum crumble as the evening drew into a pink sunset - perfect

After moving to our house in the spring I was really surprised and happy to find a plum tree on one of our dog walking routes, which is currently heavily laden with  perfectly ripe plums

So I got my ladder out and picket a basketball of ripe plums for my foraged plum crumble recipe

Whether you've got plums, blackberries, apples or gooseberries growing near you, you can forage any of them and make them into a delicious sweet crumble, perfect with custard or ice cream, or both... Here's how

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I'd love to tell you that I used an ancient family recipe, but it's one I found on the internet and modified a little. I'm all for simple recipes when it comes to cooking, which you can add your own twist to or not - as you like

To make foraged plum crumble you'll need: 

Filling

  • butter, for greasing
  • 12-15 large ripe plums, stones removed, chopped
  • ½ lemon, juice only
  • 160g/5½oz caster sugar

Crumble

  • 175g/6oz plain flour, sifted
  • 50g/2oz caster sugar
  • 50g/2oz dark muscovado sugar/ soft brown sugar
  • 100g/3½oz butter, chilled, cut into cubes
  • 100g/3½oz rolled porridge oats
  • 2 lemons, zest only
  • custard, to serve
 Foraged plum crumble in enamelware

Foraged plum crumble in enamelware

Filling

Preheat the oven to 180C an grease a large enamel dish or overproof dish (about 30cm/12in square)

Place the plums (or what ever fruit you're using) and lemon juice into the bottom of the dish and sprinkle with the sugar

Crumble

Rub together the flour, caster sugar, muscovado sugar/ soft brown sugar and cold butter cubes. (It is important that the butter is cold, or you will end up making more of a dough than a crumble.) When a crumble has been achieved, add in the oats and lemon zest. Mix well

Sprinkle the crumble mixture over the plum mixture in the dish, then bake in the oven for 40-45 minutes, or until the topping is golden-brown

To serve, spoon out generous portions into bowls and serve with lashings of custard or ice cream

Enjoy your harvest feast and the rest of the summer evenings before it slips into autumn, perhaps you can fit in a evening picnic before the evenings draw in?