Olive Magazine

Sloe gin and plum crumble

Published: September 29, 2016 at 9:22 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

Our sloe gin and plum crumble is a twist on a classic and much-loved British dessert. Pair with a scoop of good-quality vanilla ice cream to really take advantage of the cinnamon and mixed spice notes

Nutrition:
NutrientUnit
kcal496
fat17.9g
saturates11g
carbs65.1g
sugars34.2g
fibre5.2g
protein4.9g
salt0.4g
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Try this grown-up twist on a comforting apple crumble, or try our apple crumble, pear crumble and plum crumble. Also discover how to make your own sloe gin and sloe gin cake.

Ingredients

  • 1kg ripe plums, halved and stoned
  • 1 tbsp light muscovado sugar
  • 1 tbsp cornflour
  • 100ml sloe gin
  • to serve ice cream or single or cream

CRUMBLE TOPPING

  • 225g plain flour
  • 125g cold butter, diced
  • ½ tsp mixed spice
  • ½ tsp ground cinnamon
  • 50g light muscovado sugar
  • 50g demerara sugar

Method

  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Tip the plums into a baking dish and sprinkle over the muscovado sugar and cornflour. Mix together well, then drizzle over the sloe gin, plus 2 tbsp of water. Cover the dish with foil, and bake in the oven for 30 minutes.

  • STEP 2

    While the fruit is cooking, make the topping by putting the flour in a mixing bowl and use your fingers to rub through the butter until all the big chunks have disappeared and the mix is crumbly. Stir through the mixed spice, cinnamon and both brown sugars with a pinch of salt.

  • STEP 3

    Remove the foil from the fruit and increase the oven temp to 200C/fan 180C/gas 6. Scatter the crumble topping over the plums, then cook for another 30 minutes until it’s golden and crisp.

  • STEP 4

    Let the crumble sit for 5 minutes before serving, then serve with vanilla ice cream or ice-cold single cream.

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