Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Plum and Almond Crumble September 22, 2013

Plums

 

This is fantastic with fresh plums, especially as they are now in season, but you could also use tinned one’s if you wanted. And you’ll love the crumble topping, with almonds and marzipan.

 

Ingredients

 

16 – 20 plums, halved and stoned

3 Tbsp caster sugar

 

For the crumble topping

 

125g plain flour

50g sugar

125g cold butter, cut into cubes

50g flaked almonds

175g ready to roll marzipan

 

Method

 

You’ll need one 2 litre pie dish.

Preheat the oven to 180°C/gas 4. Put the plums and sugar in the ovenproof dish and toss together.

Mix the flour and sugar in a large bowl. Add the butter and rub it into the dry ingredients with your fingertips until the mixture has the texture of coarse breadcrumbs. Stir in the flaked almonds, then coarsely grate the marzipan and add it to the crumble mix in 2 or 3 batches, tossing lightly.

Sprinkle the topping evenly over the plum filling and bake for 40-45 minutes or until the crumble is golden and the filling is just beginning to bubble up from underneath the crust. If the topping begins to get too brown before the filling is ready, cover loosely with a piece of foil.

Serve hot with custard or cream.

You can cook the crumble in individual dishes if you like. Quarter the plums and cook the crumbles for about 30 minutes.

If you want to take the skins off the plums first, the easiest way is to put the plums into very hot water for 1 – 2 minutes then straight into very cold water for 1 – 2 minutes and the peel will easily come away from the plum.

 

 

 

 

 

 

 

Cherry and Almond slices December 28, 2012

Cherry & Almond

 

These are lovely and light after indulging over Christmas.

 

Ingredients

 

85g/3oz butter, softened

70g/2 1/2 oz caster sugar

1 egg

1 egg yolk

70g/2 1/2 oz self raising flour

1/2 tsp almond extract

55g/2 oz glace cherries, roughly chopped

2 Tbsp flaked almonds

 

Pre heat oven to 180C/gas 4. Grease and then line the bottom of a 9”/23cm square baking tin.

Put the butter, sugar, egg, egg yolk, flour, almond extract andground almonds in a bowl and beat together with an electric hand whisk until smooth and creamy. Stir in the cherries.

Pour into prepared tin and level with the back of a spoon. Scatter the flaked almonds over the cake mixture.

Bake in the centre of the oven for 20 – 25 minutes, until risen slightly and is firm to the touch. Leave in the tin for 10 minutes before transferring to a wire rack to cool completly. Cut into slices.

This recipe makes 8 slices. But you can always do as I do and double it if you need more.

 

 
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