Ah, autumn. You bring misty mornings and slick auburn leaves underfoot.
And the chance to eat lots of stodge. Like plumble. I referred to two recipes for this as I had some apples that needed eating and some very unripe plums that I wasn’t convinced would cook properly. This one from Anthony Worrall-Thompson and one from Nigel Slater’s Real Cooking. Here’s my recipe:
For the filling:
2 large apples
75g sugar (you could probably get away with using less though)
2 star anise
1 small stick cinnamon
1 tsp mixed spice
For the crumble:
100g cold butter
150g plain flour
Peel and core the apples then cut into chunks. Put in saucepan that’s big enough for the plums as well and cook with half the sugar, the spices and 1-3tsp water. Cover and simmer on a low heat while you halve the plums.
When the apples start to soften (about 5 minutes), add the plums and the rest of the sugar (add to taste) and cook until they start to soften down (not until they’re completely disintegrated though).
Meanwhile whizz the hazelnuts in a blender until they are roughly ground. Put aside.
Use your fingertips to mix the butter and flour together to make the crumble – don’t squish together too much; you want crumbs of varying sizes. Then add the hazelnuts.
Grease a large, shallow dish and pour in the filling. Then sprinkle over the topping, being careful not to press down too much.
Bake in a pre-heated oven at 200˚C for about 30 mins until golden brown on top. Serve with vanilla ice-cream or cream if you like.