Mums are great aren’t they. When your bumbling your way through the in a haze of baby sick, dirty laundry and unwashed hair, they just ping you a message reading, “Do you fancy coming over for a roast on Sunday?’ Yes, the answer is yes, thank you.
Not only does she then go and cook a delicious leg of lamb with roast potatoes so fluffy in the middle and so crunchy on the outside that they seem to defy all normal laws of roasting, she then produces this bloody handsome crumble from the AGA.
Note how she serves her crumble (and all her desserts in fact) with cream AND ice cream. Rule breaker.
Also, please try to ignore the fact that she doesn’t have a Katie Alice baking dish… I’ve had words.
Makes a Large dish for 6-8 people
16 Victoria Plums
2 large brambly cooking apples
a couple of handfuls of Blackberries
Juice of 1 lemon
2oz Castor Sugar
9oz Plain Flour
4oz Rolled oats
4oz Demerara Sugar
Rind of a lemon
Half teaspoon cinnamon
Use a large baking dish with a good surface area. Cut the plums in half and remove the stone. Cover the bottom of the dish skin side down and pack nice and tightly. Dot the Blackberries over the plums evenly and push down. Sprinkle half the sugar over the plum mixture. Peel and core the Apples and cut into large slices and lay over the plums to form a good shelf for the crumble mixture. Squeeze the juice from the lemon over the apples and add the remaining sugar.
Put the flour into a large basin and cut the butter into small squares (better if left in the fridge before) and rub with your fingers until it resembles coarse large breadcrumbs. Then add the sugar, rolled oats, cinnamon and grated rind of a lemon and again mix with your hands to evenly distribute.
Pour over the mixtures and bake in a medium heat oven for approx 45 minutes.
Serve with a good vanilla ice cream and lashings of cream.