Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, plum and rosewater crumble with almonds. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Whizz the flour and butter in a food processor until it resembles breadcrumbs then mix in the sugar, oats and almonds. For the crumble, in a bowl, rub together the flour, caster sugar, muscovado sugar and cold butter cubes. (It is important that the butter is cold, or you will end up making more of a dough than a crumble.) Plum crumble - quick and easy summer dessert. Even if you are not a great baker, you can make this dessert easily. serve it with ice cream and enjoy!
Plum and rosewater crumble with almonds is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Plum and rosewater crumble with almonds is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have plum and rosewater crumble with almonds using 8 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Plum and rosewater crumble with almonds:
- Get 650 g plums
- Take 125 g golden caster sugar
- Make ready 1 tbsp rosewater
- Prepare 150 g plain flour
- Take 100 g vitalite
- Prepare 75 g ground almonds
- Get 75 g caster sugar
- Make ready 15 g demerara sugar
I made mine with some less-than-perfect black plums, raspberries, and almonds instead of pistachios since that's. Does your family love a crumble? Why not try something a little different by making a plum and blueberry filling and adding nutritious almonds to the topping. Pulse to form fine crumbs, then add sugar and whizz quickly.
Instructions to make Plum and rosewater crumble with almonds:
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- Preheat the oven to 200C/400F/Gas mark 6.
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- Wash the plums and remove the stones.
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- Cut the plums into quarters and then in half again.
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- In a large bowl, mix together the caster sugar and the plums. Give it all a good tumble around to make sure the fruit is evenly covered. Stir in the rosewater.
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- Pour the sugared fruit into a 3 pint ovenproof dish.
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- Sieve the flour into the large bowl from before.
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- Add the Vitalite, cutting through the mixture with two kitchen knives and/or rubbing the fat into the flour with the very ends of your fingertips. Bash the side of the bowl every so often to bring any large lumps to the surface. When the mixture resembles damp sand, you can stop rubbing and stir in the ground almonds and the remaining 75g of sugar.
- Pour the crumble mixture over the fruit and pat down loosely. Top with the demerara sugar.
- Cook in the centre of the oven for 45 minutes.
Spoon the crumble mixture over the fruit and scatter with the flaked almonds. Blend the almond milk, raspberries, honey, rosewater and maca in a blender until smooth. Serve chia pudding topped with pistachio crumble and edible flowers (optional). For example, substitute almonds for the pistachio nuts and almond extract for the rosewater, or use other nuts and vanilla bean paste. Fold in half the chopped pistachios, then fold in the egg whites, the remaining pistachios, lemon zest and rosewater.
So that is going to wrap it up for this exceptional food plum and rosewater crumble with almonds recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
