Does your family love a crumble? Why not try something a little different by making a plum and blueberry filling and adding nutritious almonds to the topping
- 500g (1lb) plums, halved
- 200g (7oz) blueberries
- 125g (4oz) golden caster sugar
- 1 orange, finely grated zest and juice
- ½ tsp almond flavouring
- 1 level tbsp thickening granules
- For the crumble
- 175g (6oz) plain flour
- 60g (2oz) ground almonds
- 90g (3oz) butter, chilled
- 90g (3oz) golden caster sugar
- 30g (1oz) flaked almonds
- You will also need
- 1.75 litre (3 pint) oven-proof dish, buttered
1 Set the oven to 200°C/400°F/Gas Mark 6. Put the plums and blueberries into the prepared dish. Sprinkle with the sugar, orange zest and juice, almond flavouring and thickening granules. Gently mix everything together.
To make the crumble: Put the flour, almonds and small chunks of butter into a food processor. Pulse to form fine crumbs, then add sugar and whizz quickly.
Spoon the crumble mixture over the fruit and scatter with the flaked almonds. Bake for 30 mins until pale golden.
If you don't have a food processor you can make the breadcrumbs with your hands - it just might take a little longer!