Orchard Foraged Crumble with Pluot & Figs

 

Orchard Foraged Crumble with Pluot & Figs


Another classic with the latest of fruits: Pluot. A cross between a Plum and an Apricot




Shopping List:

400 gr apples, peeled, cored and cut into small pieces

400 gr stoned Pluots cut into chunky wedges

2 tablespoons light brown sugar

300 gr Figs, woody stalks trimmed, quartered

300 gr Blackberries (or Brambles) washed pretty well

Cream, custard or ice cream to serve with the crumble

For the crumble topping:

140 gr plain flour

140 gr wholemeal flour

175 gr butter, diced

100 gr light brown sugar



* First we are going to make the topping: Put the flours in a bowl with a pinch of salt and rub in the butter with your fingertips to form a sort of bread crumbs. Stir in the sugar and leave it until needed. ( You can leave it in your fridge)

* Preheat your oven to 180.C. Put the apples, pluot, and sugar into your saucepan with about 50ml of water and cook, whilst stirring for about 5 minutes until the apple pieces are soft and nice and juicy. Stir in the figs and the blackberries and pour it all in your baking dish.

* Scatter the crumble topping over it and bake it for about 45-55 minutes until golden and the orchard loveliness is bubbling!

* Serve with any cream you want mentioned above.

* Half all the ingrediénts if you are cooking for 2.

                                                         "Enjoy"