Spiced plum and apple crumble | Women's Weekly Food
We used pink lady apples in this crumble recipe, as they tend to hold their shape well. You can keep and use the syrup at a later date to serve over ice-cream and fresh berries.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 500 grams (1 pound) apples
- 3/4 cup (165g) caster (superfine) sugar
- 2 tablespoons water
- 700 grams (1½ pounds) red-fleshed plums
- 125 grams (4 ounces) cold unsalted butter
- 1 cup (150g) plain (all-purpose) flour
- 1/2 cup (110g) firmly packed light brown sugar
- 1 teaspoon mixed spice
- 1/4 cup (20g) flaked almonds
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