SPICED PLUM & PINEAPPLE CRUMBLE CAKE/BARS, lower sugar, Indulgence, egg-free

Unique Plum Crumble: serve as a sophisticated cake or in bars/squares for lunchboxes...

Plum Crumble Cake (option for bars/squares)
' the most luxuriously lovely crumble ever made. Just sumptuous.'

This 67goingon50 recipe started out as American-style crumble bars for an indulgent snack or lunchbox treat.  Crumble Bars encase the fruit both above and below in crisp buttery layers.  They are fabulous and popular with 67's tasters.  

But 67 realised that the same recipe can also serve - with the addition of a little alcohol - as a sophisticated after-dinner cake.   

Trust me, whichever version you choose, there will be no regrets.  The crumble is rich and more-ish; the wholemeal/oatmeal and coconut components enhance its buttery, almost pastry like texture.  

The fruit layer is a comforting mix of tart plum and sweet pineapple (both only 65p in one of our favourite supermarkets*) -- with, if you like, a few handfuls of juicy blackberries.  It's beautifully, unexpectedly shot through with warm spices.   

Very autumnal.  Very delicious.  Very 'Wow!'.

The Plum & Pineapple Crumble isn't one of the healthy options -- too much butter for that.  But sugar is kept to a minimum and there's plenty of gut-friendly fibre.   

Alcohol for the fruit is optional but probably best suited for the cake rather than the bars/squares.


Cost: £3.50

Feeds: 8 for cake; 9 for squares; 18 for bars (recipe halves nicely)

Ingred: 

  
  113gm/4oz unsalted butter 

   150gm/5.3oz plain white flour
   37gm/1.3oz EITHER wholemeal flour or oatmeal (or sugar-free Ultra Granola with nuts and seeds)
   85gm/3oz dried unsweetened coconut
   100gm/3.5oz sugar
   1/2 tsp baking soda
   1/2 tsp baking powder
   1/4 tsp salt

   290gm/10.2oz plums, pits removed, in med dice (cut each half into 6 wedges and cut across the centre)
   90gm/3.1oz pineapple in small chunks, pref fresh but tinned in juice, drained will also be fine
   juice & zest of an orange
   splash of brandy or orange liqueur (opt)

   1/2 tsp dried cardamom or pulverised seeds from 5-7 cardamom pods
   3/4 tsp cinnamon
   1/4 tsp allspice
   
   1/2 tsp vanilla  
  
   3 tbsp sugar (67 used 4 generous tbsp of molasses sugar; it was fine)
   2 tbsp cornstarch (67 was out of cornstarch and used rice flour instead which was fine; you could also use ground almonds)

   
  a few halved blackberries (opt)

Method:

1. If plums are ripe, add orange zest & juice, and alcohol, if using.  
2. If plums are hard, put them in a wide frying pan over med heat with orange zest & juice, and alcohol if using; bring to the boil; turn heat right down; simmer 1-2 mins (or more if necessary) until fruit has softened but still holds its shape.  A fork should pierce with fruit with a little resistance.  

   

   Soften hard fruit in minutes on the hob

3. Stir spices and vanilla into plums.  Cool.  Cover till needed.  This can be done a day in advance. 
4. Preheat oven to 350f/180c/170fan/gas4
5. Prepare tin. (a) Crumble cake: Line the bottom and butter the sides of an 8x8inch/20x20cm circular tin.  (b) Bars: Line square or rectangular tin with greaseproof paper, leaving a large overhang. 
6. Pour coconut into a dry pan and place in oven 5 mins or until beginning to brown; cool slightly
7. Measure other dry ingreds into a med bowl; add coconut; stir with a whisk to completely combine 
8. Melt butter gently in a saucepan; cool; stir it into dried ingreds with a fork to form crumbs
9. Remove a scant cup of the mix, set aside; pour the rest into the baking pan; press down with the back of a measuring cup to form a level base
10. Dry pineapple chunks with a paper towel; mix them with plums and sugar.  Taste, more sugar may be necessary depending on plums.  Stir through  cornstarch; pour over base, spread to edges
11. Scatter over blackberries if using
12. Cover with rest of crumble mix 
13. Bake in centre the oven 25mins or until deeply browned
14. Cake: Cool slightly; cut in wedges and serve with ice cream or cream       Bars:  Cool; remove from tin by lifting greaseproof paper and slice into bars or squares

Comments:
 'The crumble was the most luxuriously lovely crumble ever made. Just sumptuous.' Political Agent

'I loved this not-your-usual run-of-the-mill crumble.  The fruit was nicely spicy and the crumble unusually rich.'  Retired writer 

*M&S

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.