I don't usually bake. It's not that I can't bake but I know that if I do bake, I'll end up eating the results.
But when there's free food in the hedgerows with ripe juicy blackberries waiting to be picked, I can't resist the temptation to make a crumble.
Usually I make an apple and blackberry crumble but we've had a very poor crop of apples this year so when I came across a recipe for an Italian style plum and blackberry crumble I
knew I had to try it.
This recipe is from Lawrence Dalliagio's 'My Italian Family Cookbook' which I picked up in a bargain bookstore. I don't really keep abreast of popular culture so I presumed he was yet
another celebrity chef until my husband asked 'What does a rugby player know about cooking?' Well, a quick glance through the book shows that he knows quite a lot, and I used his recipe
for lasagne last week to make my best lasagne ever (he uses bay leaves instead of basil - try it).
Anyway here is the recipe for Crosata di More e Prugne
What you need:
8 or 9 plums, stoned and chopped
2 tbsp light muscovado sugar
1tsp ground cinnamon
1/2 tsp ground ginger
juice of 1/2 orange
For the topping
175g flour, half and half plain and wholemeal
125 butter, chilled and cubed
50g amaretti biscuits, crushed
25g flaked almonds
25g light muscovado sugar
Preheat the oven to 200 degrees C/180 fan/gas mark 6
Wash the blackberries and place in bowl with the plums.
Add the sugar, spices and orange juice and mix together.
Place in a shallow oven proof dish.
To make the crumble, put the flour in a large bowl, add the butter and rub to make a crumble.
Stir in the crushed amaretti biscuits, flaked almonds and sugar.
Spoon the crumble topping on top of the fruit and bake in the oven for 40 minutes.
Delicious with ice-cream or custard.