Plum and rosewater crumble with almonds
Plum and rosewater crumble with almonds

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, plum and rosewater crumble with almonds. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Plum and rosewater crumble with almonds is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Plum and rosewater crumble with almonds is something which I have loved my entire life. They are fine and they look fantastic.

Use two sugars and ground almonds for the perfect crunchy crumble topping, atop cinnamon-spiced plums , from BBC Good Food. Put all the crumble ingredients into a food processor, and using the pulse button, whizz until the mixture just starts to clump together. Whizz the flour and butter in a food processor until it resembles breadcrumbs then mix in the sugar, oats and almonds.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook plum and rosewater crumble with almonds using 8 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Plum and rosewater crumble with almonds:
  1. Prepare 650 g plums
  2. Get 125 g golden caster sugar
  3. Make ready 1 tbsp rosewater
  4. Make ready 150 g plain flour
  5. Prepare 100 g vitalite
  6. Make ready 75 g ground almonds
  7. Make ready 75 g caster sugar
  8. Take 15 g demerara sugar

Why not try something a little different by making a plum and blueberry filling and adding nutritious almonds to the topping. Pulse to form fine crumbs, then add sugar and whizz quickly. Spoon the crumble mixture over the fruit and scatter with the flaked almonds. Meanwhile, in another bowl, using a pastry cutter or your hands, combine all of the ingredients.

Instructions to make Plum and rosewater crumble with almonds:
    1. Preheat the oven to 200C/400F/Gas mark 6.
    1. Wash the plums and remove the stones.
    1. Cut the plums into quarters and then in half again.
    1. In a large bowl, mix together the caster sugar and the plums. Give it all a good tumble around to make sure the fruit is evenly covered. Stir in the rosewater.
    1. Pour the sugared fruit into a 3 pint ovenproof dish.
    1. Sieve the flour into the large bowl from before.
    1. Add the Vitalite, cutting through the mixture with two kitchen knives and/or rubbing the fat into the flour with the very ends of your fingertips. Bash the side of the bowl every so often to bring any large lumps to the surface. When the mixture resembles damp sand, you can stop rubbing and stir in the ground almonds and the remaining 75g of sugar.
  8. Pour the crumble mixture over the fruit and pat down loosely. Top with the demerara sugar.
  9. Cook in the centre of the oven for 45 minutes.

Sprinkle the crumble over the plums. Serve hot or warm with vanilla ice cream, if desired. Pulse until the texture of coarse breadcrumbs. Stir in the ground and flaked almonds and the remaining ?sugar and cinnamon. To serve, spoon out generous portions into bowls and serve with lashings of custard.

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