Wednesday, September 11, 2013

Recipe: Mary McCartney's Plum and Pear Crumble

I love desserts (who doesn't?)! This Plum and Pear Crumble can be served on its own, with custard, whipped cream, or ice-cream. It's very delicious!


For the filling:

8 ripe plums, cut in half and pitted
4 ripe but firm pears, cored and cut lengthwise into quarters
½ cup packed light brown sugar
1 teaspoon ground cinnamon

For the crumble:

⅔ cup all-purpose flour
1 cup rolled oats
½ cup ground almonds
¼ cup packed light brown sugar
7 tablespoons butter, chilled and cut into cubes


STEP 1: Preheat the oven to 375°F.

STEP 2: Cut sliced plums and pears into bite-sized pieces and put them into a medium baking dish (about 10 inches).

STEP 3: Sprinkle the brown sugar and the cinnamon evenly over fruit and stir together well.

STEP 4: To make the crumble, put flour, oats, ground almonds, and brown sugar into medium mixing bowl. Then add butter and gently rub these ingredients together using your fingertips, until mixture resembles coarse breadcrumbs.

STEP 5: Scatter crumble evenly over prepared fruit in baking dish.

STEP 6: Bake for 45 minutes, until topping is golden and crisp, and serve warm or at room temperature.

Disclosure: I did not receive any products nor was paid for this post. I was provided info and access to photos to share. Thanks to The Saturday Evening Post. Any expressed opinions are my own and personal thoughts. No other compensation was given.

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