Plum and raisin crumble
Ingredients
- 120 g wheat flour
- 80 g of ground almonds
- 1 c. a tablespoon of sugar (optional)
- 3 c. tablespoon of olive oil from Nîmes PDO
- 2 c. a coffee of creamy almond purée
- 2 à 3 plums of your choice
- 1 grappe grape
- 1 c. tablespoon of olive oil from Nîmes PDO
- Sugar
Tip
Instructions
- Preheat the oven to 180°C.
Wash the fruit, cut the plums (into quarters or sixths, depending on their size) and remove the grapes from the bunch. Place them in a gratin dish (or in several small individual ramekins), drizzle with Nîmes olive oil PDO and sprinkle with sugar if necessary. Bake for 20 minutes.
Meanwhile, prepare the crumble mixture by first mixing the dry ingredients together. Then add the Nîmes olive oil (PDO) and the almond purée. The mixture should have a sandy texture.
Sprinkle the crumble mixture over the cooked fruit and bake for a further 20 minutes.
Tip
For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.
Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence.
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