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plum and walnut crumble

plums - red skinned such as victoria or majories seedling, can be frozen.

4 dst spn muscovado sugar

a handful of walnut pieces

1/2-1 tsp cinnamon

crumble topping made with half wholemeal flour, half plain flour and demerara sugar

place the stoned plum halves in a dish, I use a 5"x8" baking dish. Sprinkle with muscovado sugar and cinnamon, and scatter the walnuts. Top with the crumble topping and bake at about 180C for about 40 minutes, or until the plum mixture is juicy and bubbling and the top is browned.

 

©colour it green 2008