Food Network UK

Plum crunch

1

Recipe by Ina Garten

Ingredients

  • 1.35kg Italian plums, pitted and quartered
  • 260g light brown sugar
  • 40g plain flour
  • 6 tbsp creme de cassis liqueur

  • For the topping:

  • 225g plain flour
  • 170g granulated sugar
  • 130g light brown sugar
  • 1/2 tsp salt
  • 80g rolled oats
  • 60g Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped walnuts
  • 220g cold unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced
  • Vanilla ice cream, for serving

Use imperial measurements

Method

How to make Plum crunch

1) Preheat the oven to 190C/Gas mark 5. In a large bowl, combine the plums, brown sugar, flour and cassis and pour the mixture into a 30 by 20cm shallow baking dish.

2) For the topping, combine the flour, granulated sugar, brown sugar, salt, oats, walnuts and Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter is the size of peas. Scatter evenly over the plum mixture.

3) Bake the plum crunch for 40 to 45 minutes, until the plums are bubbling and the top is browned. Serve warm or at room temperature with a scoop of ice cream.