The Novice Cook: Plum Crumble with Ice Cream
Crumbles are the ultimate comfort food. Soft baked fruits tender in its honey juices with a crunchy topping, usually made with oats or granola. They are easy to prepare and relatively convenient to consume. However, unlike the typical crumble, this recipe uses an ‘independent’ crumble where its prepared separately from the fruit, but equally as scrumptious.
I found the whole process of getting one’s fingers dirty with cold butter and flour amazingly therapeutic. The more I cook, the more I find it fascinating. It’s odd how food break down with heat and becomes something else entirely. It’s quite like alchemy, in this case, the gold meant delicious food in your tummy later on. And using your hands only makes the event very personal, it’s putting your handprint (literally) into your food and saying, “this is my gift to you”. I say that to my tummy.
The crumble was baked separately from the fruits. The key was to keep the crumble as loose as possible, hence turning and tossing with a fork (in which case, hands were not allowed unless one was keen to be burnt) whenever possible. Because the crumble remained on its own while baking, this only meant more time was needed to prepare this dish than a typical crumble. But what I love about an ‘independent’ crumble was that you could decide on how much of the crunchy oats you’d like on your fruits after. It’s such an unfussy way of enjoying the dessert.
Due to the lack of time, I decided to stew the plums instead of baking them. By adding a tiny amount of water, some sugar and star anise (I had quite a bit which overpowered the fruits a little), a deep red-purple infused into the fruit stew to become glorious plum syrup. In about 20 minutes, the plums were soft but kept their structure. Plate them up, sprinkle the crumble generously and scoop a dollop of the best vanilla (or clotted cream) ice cream, and give your tummy a lovely present.
Recipe can be found in Hugh’s Three Good Things.