Campfire Plum Crisp or Crumble
 
Prep time
Cook time
Total time
 
Easy crumble that you can make stove-top or even over an open fire! Wonderful for BBQs and al fresco autumn dining. Carob can be substituted with honey or golden or agave syrup.
Recipe type: Hot Dessert
Cuisine: British (with Mediterranean slant)
Serves: 4-6
Ingredients
  • approx. 3 medium plums per person (recipe is based on 12 plums in total)print button transparent
  • Juice of one large, firm orange and zest of two
  • 3 tbsps Carob (carob or similar carob-based product is available from health shops. Or use honey)
  • CRUMBLE TOPPING
  • 75g cold butter, cubed
  • 75g plain flour
  • 50g oat flakes (porridge)
  • 30g chopped nuts like almonds or pecans
  • Grating of fresh nutmeg, or pinch of cinnamon (optional)
  • 1 tbsp carob
Method
  1. Pre-heat oven to 180°C (fan oven). If using a pottery dish, grease it lightly with butter.
  2. Wash plums and slice in half, remove the stone and then quarter. Slice smaller still if using larger plums. Lay the plums mostly cut side up in the dish or in individual dishes. Cast-iron mini cocottes are ideal.
  3. Scatter the orange zest over the plums in the dish, pour over the orange juice and then drizzle over the carob syrup and sprinkle with some fresh spices like nutmeg or cinnamon (or star anise). Bake the plums for around 20 minutes depending on your dish size, til they are tender, lightly caramelised but not too browned.
  4. While the plums are cooking, make the crumble topping: rub the diced butter into the flour til fine breadcrumb stage (it may be a bit stickier than if you’re making pastry, but don’t worry). Add the oat flakes, any spices you’re using, and chopped nuts and toss in well. Add the carob syrup and stir in until you get small clumps of oat crumble mix.
  5. Once the plums are cooked, remove from the oven, allow to cool a little and remove the star anise if using. Then sprinkle over the crumble mix, pressing down very lightly, and return the crumble to the oven for 20 minutes, perhaps less if using individual pots, until the topping browns. The crumble is done when the plums boil up and over the topping a little and start to caramelise.
  6. Serve straight from the oven with a drizzle of carob syrup and a large dollop of thick cream, creme fraiche or as I did, some thick natural yoghurt mixed with ricotta. Scatter some more orange zest on top.
  7. CAMPFIRE METHOD:
  8. Cook the fruit by searing the cut sides on a grill or a griddle pan, then fold them up in a foil parcel with the orange juice and zest. Leave a gap in the parcel, then fold over the foil tightly. Place the parcel on the BBQ and cook on a high heat for around 20 minutes, check at 15 to see if they are done. Place the oat crumble mix on a flat pan on the fire or BBQ and ensuring you toss it around all the time, to roast up the topping a little. Watch it doesn’t burn as nuts and oats catch quickly. Put the crumble together on individual plates.
  9. Note: To save making the crumble topping, you can just flash roast some ready-made granola to top the plums.
Recipe by The Red Bistro at http://theredbistro.com/2013/10/31/plum-crisp-recipe-with-carob/