Spiced Plum Crumble from My Scottish Island Kitchen: The Hebridean Baker by Coinneach MacLeod
Crumble originates from Second World War rationing, when you couldn’t always count on having enough ingredients to make a full pie, but nowadays they are a culinary celebration and I couldn’t...
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Cooking tools:
- Oven
- Baking dish
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Kitchen scale
- Measuring spoon
- Spoon
Ingredients
- 175 g (6¼ oz) butter, melted
- 125 g (4½ oz) soft brown sugar
- 2 tablespoons golden syrup
- 70 g (2½ oz) plain flour
- 4 tablespoons caster sugar
- 50 g (1¾ oz) amaretti biscuits
- 150 g (5 oz) rolled oats
- 12 plums, cut in half and stones removed
- 50 g (1¾ oz) butter
- 150 g (5 oz) blackberries
- 1 vanilla pod, split
- 100 ml (⅓ cup + 1 tablespoon) red wine
- 5 tablespoons golden syrup
- 2 cinnamon sticks
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