It's a short season for Angelino plums - March only here in Australia, so I've just managed to sneak a taste before they disappear. They have a dark purple outer skin and the firm flesh ranges from a yellow to deep peach tint depending on ripeness.
The dish I've made is a classic English crumble - joining these plums are tart granny smith apples and acting as a flavour bomb - amarena cherries
Preserved in syrup, don't let their small size fool you - these have an intense almond flavour.
Angelino Plum and Apple Crumble
2 granny smith apples
75 grams self raising flour
Prepare the fruit:
Halve and stone the plums and depending on the size, cut in half or thirds again. Peel and core the apples and cut into a bite sized chunk. Place the prepared fruit into a bowl and sprinkle over with a tablespoon of icing sugar - toss and let it sit for a few minutes while you prepare the topping
Make the topping:
Place the flour, brown sugar and oats into a bowl and give them a good stir so that the oats are evenly distributed. Pour in the melted butter and stir again - followed by the flaked almonds.
Assemble the dish:
Place the prepared fruit on the bottom of an oven-proof dish. Dot with amarena cherries - 8 to 10 would be ample, drizzle over a little of their syrup too. Scatter the topping loosely over the fruit making sure it's all covered.
Bake in a preheated 160°C oven for around 30-40 minutes or until the top has set and the fruit has cooked.
Those bubbling juices are a good indication that the crumble is done.