Spiced plum & blackberry crumble

2 of five a day 6 servings 600 kcal or less autumn autumnal fibre five a day fruit crumble fruit pie garden glut late summer mains make ahead mildly spiced over an hour purple reign summer fruits

N/A

Source

Ingredients

140g plain flour

140g butter , cut into small dice

85g soft brown sugar

50g porridge oat

custard , to serve

1kg ripe plum (about 14), halved and stoned

1 tbsp soft brown sugar

1 tbsp plain flour

2 star anise

1 tsp ground cinnamon

1 tsp vanilla extract

juice ½ lemon

300g blackberry

Method

First, make the crumble topping. Put the flour and butter in a food processor and pulse to the texture of wet sand. Tip into a bowl and add the sugar and oats. Sprinkle the mixture with 2 tbsp cold water, then use a fork to mix everything together, creating a crumbly texture with a few large clumps. Chill until needed.

Heat oven to 200C/180C fan/gas 6. Tip all the fruit ingredients, except the blackberries, into a large ovenproof dish. Add 50ml water, cover with foil and bake for 1 hr. Remove the foil and discard star anise. Add the blackberries to the dish, sprinkle over the crumble mixture and return to the oven for a further 25-30 mins until the top is golden. Serve hot with custard.