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Mulled plum and blackberry crumble recipe

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We've given crumble a boozy twist for Christmas by stewing the fruit in a little mulled wine. The crumbly top is flavoured with mixed spice, orange zest and chopped hazelnuts to make it extra-special. Enjoy after your Sunday lunch, or as your Christmas Day dessert. See method

Serves 8
Takes 55 mins
392 calories / serving
Freezable
Vegetarian

Ingredients

400g pack plums
200g blackberries
75g light brown soft sugar
1 tbsp cornflour
150ml mulled wine (from a 75cl bottle)

For the topping

225g plain flour
100g light brown soft sugar
100g butter, cold and diced
1 tsp mixed spice
zest of 1 orange
75g chopped hazelnuts
vanilla ice cream, to serve (optional)

Each serving contains

Energy
1645kj
392kcal 20%
Fat
17g 24%
Saturates
7g 36%
Sugars
30g 33%
Salt
0g 0%

of the reference intake
Carbohydrate 51.5g Protein 5.3g Fibre 3.5g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Destone and quarter the plums and mix with the blackberries in a baking dish. Sprinkle over the sugar and cornflour, then evenly pour over the mulled wine. Toss gently to coat, then roast for 10 mins or until the plums are starting to soften.
Meanwhile, mix the flour and sugar in a mixing bowl and rub in the butter to resemble coarse breadcrumbs. Stir in the mixed spice, orange zest and chopped hazelnuts.
Sprinkle evenly over the fruit, then bake for 30 mins or until golden and crisp. Serve warm with vanilla ice cream, if you like.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Christmas dessert recipes