Edd Kimber’s Cherry Plum Crumble With Cobnuts
This crumble is warming and comforting. The wild cherry plums can often be found growing wild and the British cobnuts add a wonderfully nutty flavour.
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Serves: 6
Ingredients
Fruit
800g cherry plums, stoned and cut into quarters
50g caster sugar
1 tbsp plain flour
Crumble
60g plain flour
60g caster sugar
50g unsalted butter
50g cobnuts, roughly chopped
(or hazelnuts if you can’t get cobnuts)
75g Jordans Crunchy Oat Granola Raisin and Almond
Method
1. For the crumble topping, place the flour and sugar into a medium bowl and mix together. Add the butter and rub into the dry mixture until it resembles coarse breadcrumbs. Add in the cobnuts and Jordans Crunchy Oat Granola Raisin and Almond and stir to combine.
2. At this point the crumble mixture can be covered and refrigerated or frozen until needed and it will keep for up to a week (if frozen there is no need to defrost before using, just use exactly as the recipe states).
3. For the fruit, place the plums into a bowl and mix together with the sugar and flour, trying to coat the fruit equally. Place into a small roasting dish and sprinkle the crumble mixture on top.
4. Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4 and bake for 35-40 minutes or until the crumble is golden brown and the fruit is bubbling. Serve hot with custard, cream or a scoop of vanilla ice cream.
Cook’s Tips:
- If you are unable to get hold of cherry plums, regular British plums will do the trick
Foraging recipes inspired by the Jordans Wildlife Garden at the Hampton Court Palace Flower Show.
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