The best crumble ever (n=4)

16 June 2013

The best crumble ever I feel confident in this recipe’s title because four people (including the two authors of this blog) have pronounced this the best crumble ever. The recipe below uses plums, but I have also made a delicious version with feijoas, and I intend to try it with rhubarb and pears.

  • For eight servings:
    150 g Super Wines, or other plain biscuits
    135 g unsalted butter
    1 tsp cinnamon
    800 g pitted and chopped tinned plums (the contents of two 825 g cans), or other fruit
    125 g sour cream
    1 egg
    ½ tsp vanilla bean paste, or 1 tsp vanilla essence
    180 g castor sugar
    130 g standard flour
    200 g marzipan
    35 g flaked almonds
    Whipped cream mixed with some sour cream or mascarpone, and flavoured with vanilla bean paste and castor sugar (to serve)
  • Heat the oven to 180°C. Melt 50 g of the butter and whiz it in a food processor with the biscuits and cinnamon until you have fine crumbs. Grease a deep, 22 cm round dish and press the crumbs into the bottom. Bake for 10–15 minutes until deep golden brown.
  • Meanwhile, whisk together the sour cream, egg, vanilla, and 50 g of the castor sugar and set aside.
  • In a food processor, combine the remaining butter and sugar with the marzipan and flour, until the mixture has the consistency of fine breadcrumbs.
  • Once the biscuit base has been cooked, spread the fruit over the base evenly and pour over the sour cream mixture. Sprinkle the marzipan crumble on top, followed by the flaked almonds. Return the dish to the oven to cook for a further 25–30 minutes.
  • Serve warm or chilled, accompanied by whipped cream prepared as described above.