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
For the filling:
- 12 ripe plums
- 6 apples
- 1 tbsp butter
- 2 tbsp golden granulated sugar
- 1 tsp mixed spice
- 100 ml red wine I used a Cabernet-Shiraz
For the crumble:
- 350 g wholemeal flour
- 200 g cold slightly salted butter
- 250 g 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.
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.