It´s plum season and what better way to celebrate than this quick almost-making-it by itself crumble balancing the tart ripe plums with toasted almonds and some sweetness.
Gluten-Free gorgeousness on a plate.
Serves: 3 to 4
I N G R E D I E N T S :
8-12 Plums “Pershore” or any variety off your liking
1 Egg, room temperature
250gr Gluten Free Flour
75gr Sugar, some extra sugar for macerating
125gr unsalted Butter, as cold as possible
1 pinch of salt
75gr ground Almonds
Weigh flour into a bowl.
Cut the butter into 1cm cubes and add to the bowl.
Using your hands, particularly your thumb, the pointer and the middle finger incorporate the butter into the flour. It works best with really cold butter as the overall pastry will be more homogenous.
In a separate vessel using a mixer, combine the egg and sugar until smooth and add to the rest.
Make sure the pastry is smooth without working it too long.
(Either form to a ball and let it rest for 30minutes in the frigde or place into the final baking tin and let it rest for 30min. If you choose the latter, use 3/4 of pastry and leave the rest for the crum)
Start by washing the plums. Cut in halves and de-stone.
Slice the halves into same size parts.
Put the diced plums into a bowl and add some sugar as well as the juice of 1/2 lemon
Toast the ground Almonds in a pan without fat at medium heat and set aside to cool
Add the cooled down toasted almonds to 1/4 of the pastry adding more flour to create a
crumb. Form some larger pieces between your fingers to add structural interest.
Add the plums to the pasty tin and cover with the crumble.
Bake for 45min at 180C. After 40min make some butter flakes to spread over the crumb.
Serve warm or cold with or without vanilla ice-cream
Personally a warm crumble with the perfect vanilla ice-cream goes a long way.