Victoria Plums with Orange Crumble Recipe

Oranges Bring Zest and Juice to Summertime Plums Covered by Crumble

Aug 5, 2008 Susan Morris

Fresh Victoria plums made sweeter with honey and sharpened with orange are crowned with a zesty crumble. Here's a crumble recipe combining late summer seasonal fruit.

Fruit growers look forward to harvesting Victoria plums in late summer. Poor climate and inadequate tree care may mean plum tree branches will offer few Victoria plums for eating in pies, crumbles or as fresh summer fruit.

If this year’s conditions are good for gardeners growing their own Victoria plums, there will be an awesome harvest to share with family, neighbors, friends and co-workers in late summer.

Cooks who enjoy trying out new dessert recipes in the kitchen can use their home grown plums or from a gift fruit basket to make Victoria Plums with Orange Crumble. The recipe below is for four servings.

Victoria Plums with Orange Crumble

Ingredients:

• 3 tablespoons of honey
• 450g (1 lb) Victoria plums
• 3 oranges
• 100g (4 oz) plain wholemeal flour
• 50g (2 oz) margarine or butter
• 50g (2 oz) light soft brown sugar
• 50g (2 oz) white granulated sugar

Directions:

1. Preheat the oven to 190 degrees Celsius (around Gas mark 6).
2. Dissolve the white granulated sugar into boiling water in a saucepan.
3. Wash the Victoria plums before cutting each plum into half, removing the stone and adding to the sugar liquid in the saucepan. Bring to the boil and simmer. Remove from the heat when the plums are softened and start to lose their shape.
4. Grate the rind from one of the oranges and keep this zest for adding to the recipe later.
5. Juice two oranges, add this fresh orange juice to the plums and stir.
6. Peel the third orange, remove pith and divide into segments. Add the segments to the saucepan and stir.
7. Add the honey, stir well and then pour the saucepan contents into a 1 ½ pint ovenproof pie dish. Four Pyrex or stoneware ramekins could be used for cooking individual fruit crumbles.
8. In a separate bowl, add the wholemeal flour and the margarine, or butter if preferred for taste.
9. Rub flour and margarine together.
10. Add the grated orange rind (the orange zest) and the light soft brown sugar into the bowl. Stir the ingredients together well to complete the crumble mix.
11. Spoon the crumble mix over the top of the Victoria plums with orange to cover it completely to the sides of the pie dish.
12. Bake in the preheated oven for 25 to 30 minutes or until the top looks golden and is crispy to touch.

Mixed Summer Fruit Combinations for Fruit Crumble

Desiring to make a fruit crumble to use mixed summer fruits in abundant supply has led to many cooks trying out new summer fruit combinations including Victoria Plums with Orange Crumble and rhubarb and strawberry crumble.

Mixing the summer fruits of rhubarb and strawberry for a fruit crumble is an appealing combination for a summer recipe. Many cooks will find a rhubarb and strawberry fruit crumble a difficult dessert to capture the sweetness of summer fruits.

The Victoria Plums with Orange Crumble, an original recipe, has an easy to make fruity bottom layer with an orange crumble top layer. Cooks will find this Victoria Plums with Orange Crumble recipe is low tech, high in fruit flavor and sweet to taste.

The copyright of the article Victoria Plums with Orange Crumble Recipe in Seasonal Cooking is owned by Susan Morris. Permission to republish Victoria Plums with Orange Crumble Recipe in print or online must be granted by the author in writing.

It's a late summer harvest for Victoria plums