By Phillipa Sibley
I LOVE visiting “the Thagg” around this time of year. Not the least as there are family birthdays to celebrate! The weather becomes comfortably milder, the magpies better mannered and the brambles ripen! Plums are also abundant and if not kindly proffered by locals, they are always hanging over a fence here and there.
I eat with my eyes and this classically inspired take on an old favourite is indeed a spectacle.
I LOVE visiting “the Thagg” around this time of year. Not the least as there are family birthdays to celebrate! The weather becomes comfortably milder, the magpies better mannered and the brambles ripen! Plums are also abundant and if not kindly proffered by locals, they are always hanging over a fence here and there.
I eat with my eyes and this classically inspired take on an old favourite is indeed a spectacle.
BLOOD PLUM AND BLACKBERRY CRUMBLE
300gm blood plums washed and stones removed (no need to chop as they melt beautifully
200gm blackberries (fresh or frozen)
60gm caster sugar
15 gm corn flour
Juice of half a lemon
Mix together and place in a baking dish.
Crumble topping-
100gm each
Butter (room temp)
Oats
Brown sugar
Almond meal
½ teaspoon cinnamon
Pinch of salt
1 egg yolk
Mix all ingredients in a bowl with your fingertips until “crumbly” then distribute over the fruit.
Bake in a preheated oven (160oC) for approximately 45 minutes, until the edges are bubbling.
Serve with vanilla ice cream or cream … or both!
300gm blood plums washed and stones removed (no need to chop as they melt beautifully
200gm blackberries (fresh or frozen)
60gm caster sugar
15 gm corn flour
Juice of half a lemon
Mix together and place in a baking dish.
Crumble topping-
100gm each
Butter (room temp)
Oats
Brown sugar
Almond meal
½ teaspoon cinnamon
Pinch of salt
1 egg yolk
Mix all ingredients in a bowl with your fingertips until “crumbly” then distribute over the fruit.
Bake in a preheated oven (160oC) for approximately 45 minutes, until the edges are bubbling.
Serve with vanilla ice cream or cream … or both!