Rosewater Plum Crumbles

Rosewater Plum Crumbles


1 person made this

Great for a winter's night - a plum version of an apple crumble. This recipe is about having your own individual bowls but you could make one big crumble.

oOoOLivOoOo New South Wales, Australia

Serves: 6 

  • 10 blood plums (about 800 grams)
  • 80 grams (1/3 cup) caster sugar
  • 1 teaspoon rosewater
  • 115 grams (1/2 cup) dark brown sugar
  • 60 grams (1/2 cup) plain flour
  • 45 grams (1/2 cup) desiccated coconut
  • 75 grams unsalted butter
  • Whipped cream, thick cream (double/heavy) or ice cream, to serve

Preparation:25min  ›  Cook:35min  ›  Ready in:1hour 

  1. Preheat the oven to 180C. Slice the plums, removing the stones, and put them in a bowl.
  2. Add the caster sugar and rosewater and toss until plums are well coated in sugar. Set aside for 10 minutes.
  3. Toss the brown sugar, flour and coconut together in a bowl. Rub the butter in with your fingertips until the mixture resembles breadcrumbs. Set aside.
  4. Stir the plums again to ensure they are well coated, then divide among six 150 ml ovenproof bowls, piling the plums above the tops of the bowls as they will cook down quite a bit.
  5. Top the plums with the coconut mixture, then set the bowls on a baking tray and bake for 30 minutes, or until the crumbles are golden and the juices are bubbling over the side of the bowls.
  6. Serve warm with cream, or at room temperature with ice cream.

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