Plum, apple and maple with walnut crumble...

Crumble is something that is relatively easy to make and quick too. I love crumbles -> soft, juicy and sweet fruit hidden underneath crunchy, crispy topping. I love experimenting with crumble too, both with the fruit combinations, as well as the crunch on the top. 

This crumble was inspired by one of Hugh's recipes from River Cottage "Fruit" cookbook. The original crumble topping calls for ground almonds, but I thought that chopped walnuts will fit in here better and I'll achieve more crunchy texture. Hugh uses only plums for his filling, but seeing as I had some apples I added few as well. Sweet apples made sharp plums a little bit better, especially that those plums, which I got from work colleague, and I don't know their exact name of this variety, have quite bitter skins. 

All in all this crumble turned out to be great! Apples and plums, softened in butter and maple syrup, became almost caramelized in the oven. Crumbly topping had nice bite and crunch to it thanks to chopped walnuts, which taste was perfect with sweet fruit. Plums, apples, walnuts - no better combo for this time of the year!

How to make it...

- 2 tablespoons golden syrup or maple syrup
- 2 tablespoons vegan butter
- 50 g soft brown sugar
- 3 apples, pealed, cored and roughly chopped
- 10 plums, stones removed

Crumble topping:
- 150 g plain flour
- 125 g cold vegan unsalted butter
- 75 g light brown sugar
- 70 g roughly chopped walnuts
- pinch of salt


Start with the topping 
- Sift the flour and salt into a bowl, add chopped butter and lightly rub into the flour with your hands, until the mixture resembles coarse breadcrumbs. 
- Stir in the chopped walnuts, set aside in the fridge. 
- Preheat the oven to 190 C.

For the fruit filling 
-Melt the butter in a large pan (I do it in a oven proof dish, so I can just cover the fruit with the topping and put straight into the oven) add the plums, apples, maple/golden syrup and sugar, mix a little. 
- Cook for few minutes, until the apples and plums are little soft but not collapsing, not "mushy". 
- If yo weren't cooking your fruit in an oven proof dish, transfer them to such dish now. 
- Take the topping out of the fridge and using your fingers crumble it all over the fruit, so you get nice, uneven texture. 
- Bake for 25-30 minutes, until the crumble topping is golden brown and the apples and plums are bubbling away underneath. 
- Serve warm with cream, vanilla ice cream or on its own.


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