Sumary of Nigel Slater’s plum and marzipan crumble recipe:
- The recipeThe last of the plums – garnet red Victorias – baked under a marzipan and almond crumble crust.
- Halve 800g of ripe plums and remove their stones, then put them in the buttered dish.
- Tip the crumble on top of the plums, shaking the dish so the mixture is roughly level, then scatter the surface with 3 tbsp of flaked almonds.
- Bake in the preheated oven for 25-30 minutes until the crumble is pale biscuit coloured and the plum juices are bubbling around the edge.