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Plum + Nectarine Crumble
This is one of our favourite late-summer and early Autumn bakes - juicy nectarines and plums topped with golden crumble. It’s simple, nostalgic, and extra comforting with homemade custard.
Ingredients
Ingredients
- nectarines, stones removed + sliced
- plums, stones removed + sliced
- maple syrup
- vanilla extract
- ground cinnamon
- ground nutmeg
- lemon juice
- cornflour, (see tips)
For the crumble:
- plain flour
- light brown sugar
- oats
- salt
- plant-based butter or margarine
For the custard:
- unsweetened soy milk, see tips
- vanilla extract
- maple syrup
- cornflour
Method
- 1
Preheat the oven to 180°C fan / 200°C / 400°F.
- 2
In a mixing bowl, combine the sliced nectarines and plums with the maple syrup, vanilla, cinnamon, nutmeg, lemon juice and cornflour. Mix well, then transfer to a medium baking dish.
- 3
For the crumble topping, add the flour, brown sugar, oats and salt to a clean bowl. Add the butter and rub it in with your fingertips until the mixture resembles breadcrumbs.
- 4
Scatter the crumble evenly over the fruit and bake for 35-40 minutes, or until the fruit is soft and bubbling and the top is golden.
- 5
Meanwhile, make the custard. Add the soy milk (keeping back a few tablespoons), vanilla and maple syrup to a small saucepan. In a separate bowl, whisk the cornflour with the milk you set aside to make a slurry, then pour it into the saucepan.
- 6
Bring to the boil, then reduce the heat and cook for 1-2 minutes, stirring, until thickened.
- 7
Serve the crumble warm with plenty of custard.
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