Spiced plum, apple and red wine crumble

It's officially autumn here in the UK, so what better ways to see off the end-of-summer blues than with a huge helping of sweet, comforting crumble?

This sweet, satisfying dessert takes a step up from the average crumble with the decadent addition of red wine and mixed spice - a combination that adds depth to the flavour without being overpowering. These tweaks could also be ramped up nearer to Christmas for a very festive dessert.

Here's how to make this spiced plum and apple crumble.

Ingredients

For the filling:

• 12 ripe plums
• 6 apples
• 1 tbsp butter
• 2 tbsp golden granulated sugar
• 1 tsp mixed spice
• 100ml (3.4 fl oz) red wine (I used a Cabernet-Shiraz)

For the crumble:

• 350g (12.3 oz) wholemeal flour
• 200g (7 oz) cold slightly salted butter
• 250g (8.8 oz) golden granulated sugar

You'll also need a 30cm (12in) casserole dish with lid, capable of being used on the hob and in the oven.

Instructions

1. Wash all of the fruit.

Stone the plums and cut into quarters. Peel and core the apples and chop into eighths.

In the dish, dissolve the golden sugar, butter and mixed spice in the wine. Allow it to come up to the boil - it should take 60-90 second to start thickening.

Throw in the fruit and 100ml (3.4 fl oz) water and stir until evenly coated.

Replace the lid and let the fruit bubble over a medium heat for 10 minutes.

Make up the crumble by placing the butter, sugar and flour in a food processor and pulsing until you have an even crumb.

Spread evenly over the top of the crumble (don't pat down) and place in the oven with the lid off.

Bake for 30 minutes until golden brown and bubbling on top. Serve immediately with plenty of custard.

Are you thinking of trying this spicy plum and apple crumble? Let me know if you do!

Cooking with the Le Creuset Cast Iron Shallow Casserole dish (supplied to me for the creation of this recipe) is a joy. It's safe to use on any heat source including gas, electric, ceramic, radiant ring and induction hobs, which is what made this recipe so simple to prepare. Plus the heat distributes really evenly, which means a better final dish.

You might think that cooking a red wine recipe in a white dish was madness, but it came up perfectly clean after a brief soak in hot soapy water. It can also be placed in the dishwasher, if you wish.

I can't recommend the Le Creuset range enough. Not only is it gorgeous to cook with, it looks beautiful too.

Here's the spiced plum and apple crumble recipe in printable form:

Print Recipe

5 from 1 vote

Spiced plum, apple and red wine crumble

This sweet, satisfying dessert takes a step up from the average crumble with the decadent addition of red wine and mixed spice - a combination that adds depth to the flavour without being overpowering. These tweaks could also be ramped up nearer to Christmas for a very festive dessert.

Prep Time30 mins

Cook Time45 mins

Total Time1 hr 15 mins

Course: Desserts and sweet treats

Diet: Vegetarian

Keyword: apple, apples, crumble, fruit, fruit crumble, plum

Servings: 8

Author: Emily Leary

Ingredients

For the filling:

• 12 ripe plums
• 6 apples
• 1 tbsp slightly salted butter
• 2 tbsp golden granulated sugar
• 1 tsp mixed spice
• 100 ml (3.38 floz) red wine I used a Cabernet-Shiraz

For the crumble:

• 350 g (12.35 oz) wholemeal flour
• 200 g (7.05 oz) cold slightly salted butter
• 250 g (8.82 oz) golden granulated sugar
• You'll also need a 30cm (12 in) casserole dish with lid capable of being used on the hob and in the oven.

Instructions

• Wash all of the fruit.
• Stone the plums and cut into quarters. Peel and core the apples and chop into eighths.
• In the dish, dissolve the golden sugar, butter and mixed spice in the wine. Allow it to come up to the boil - it should take 60-90 second to start thickening.
• Throw in the fruit and 100ml (3.4 fl oz) water and stir until evenly coated.
• Replace the lid and let the fruit bubble over a medium heat for 10 minutes.
• Make up the crumble by placing the butter, sugar and flour in a food processor and pulsing until you have an even crumb.
• Spread evenly over the top of the crumble (don't pat down) and place in the oven with the lid off.
• Bake for 30 minutes until golden brown and bubbling on top. Serve immediately with plenty of custard.

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

This is a commissioned recipe for Le Creuset and Great British Chefs.

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