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.
16 – 20 plums, halved and stoned
3 Tbsp caster sugar
For the crumble topping
125g plain flour
125g cold butter, cut into cubes
50g flaked almonds
175g ready to roll marzipan
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.