Plum and Apple Crumble

This crumble has white sugar on it, but I prefer brown.

Off to USA tomorrow, so possibly no posts for two weeks. Last Sunday we had lots of American university students at our house to sample the delights of roast beef and Yorkshire pudding - made by Hubby himself.  Lovely.  In keeping with traditional English food, I made a plum and apple crumble to serve with ice cream or cream.  The photo does not do it justice, but as it is all eaten up now, there is nothing I can do about that.







Ingredients
Filling:
1 lb plums, stoned and quartered
1 lb apples, peeled, cored and thickly sliced
4 - 6 oz light brown sugar
Crumble Topping
6 oz plain flour
2 oz porridge oats
3 oz butter cut into small pieces
3 - 4 oz soft brown sugar
1/2 cup chopped walnuts (optional)

Preparation method
Place the fruit into a large oven-proof dish.
Sprinkle sugar over the fruit and mix lightly.
Ensure that the top of the fruit lies as flat as you can make it.

Heat oven to 180 degrees C.

Put flour in a large bowl.
Add butter and rub it into the flour until it is crumbly.
Add porridge oats and sugar and mix lightly.
If you wish, you can also add some chopped walnuts.

Sprinkle topping over fruit, carefully covering it and going right up to the edges.
Do not press it down.  You will see that my filling leaked and rose up over the crumble.
This is not ideal.

Bake for 30 to 40 minutes until the top is brown.  Sprinkle a little more sugar over the top if desired.

Hot and cold - a good combination