Catherine Fulvio's Vanilla Plum and Strawberry Streusel Crumble is a comforting, delicious fruity crumble which will please the entire family.

Ingredients

Catherine Fulvio's Vanilla Plum and Strawberry Streusel Crumble is a comforting, delicious fruity crumble which will please the entire family.

Serves: 4 to 6

For the filling:

  • 1 vanilla pod, split
  • 220ml water
  • 100ml sugar
  • 10 plums, halved and de-stoned
  • 300g strawberries, hulled and halved

For the streusel crumble:

  • 90g butter
  • 100g plain flour
  • 100g wholegrain flour
  • ¼ tsp ground cinnamon
  • 60g soft brown sugar
  • 50g chopped hazelnuts
  • 3 tbsp porridge oats
  • 1 lemon, zest only
  • Dessert Cream, to serve.

To prepare the filling, scrape the vanilla seeds from the pod and add to a saucepan, pour in the water and stir in the sugar, bring to the boil, reduce the heat and leave to simmer for about 10 minutes.  Remove from the heat and add the plum halves and strawberries to infuse in the syrup until cold.
To prepare the topping, preheat the oven to 180°C/fan 160°C/gas 4.
Using a slotted spoon, place the plums and strawberries into a gratin dish. Spoon 100ml of the remaining vanilla syrup over the fruit. 
Melt the butter in a saucepan, add the plain and wholegrain flours, cinnamon, stir well and cook for about 3 to 4 minutes.  Stir in the sugar and cook for a further minute.
Remove from the heat and add the chopped hazelnuts, oats and lemon zest.
Spoon the streusel topping over the filling and place in the oven for about 20 minutes until cooked. Serve warm with Avonmore Dessert Cream.

Method

  1. To prepare the filling, scrape the vanilla seeds from the pod and add to a saucepan, pour in the water and stir in the sugar, bring to the boil, reduce the heat and leave to simmer for about 10 minutes.
  2. Remove from the heat and add the plum halves and strawberries to infuse in the syrup until cold.
  3. To prepare the topping, preheat the oven to 180°C/fan 160°C/gas 4.
  4. Using a slotted spoon, place the plums and strawberries into a gratin dish. Spoon 100ml of the remaining vanilla syrup over the fruit. 
  5. Melt the butter in a saucepan, add the plain and wholegrain flours, cinnamon, stir well and cook for about 3 to 4 minutes.  Stir in the sugar and cook for a further minute.
  6. Remove from the heat and add the chopped hazelnuts, oats and lemon zest.
  7. Spoon the streusel topping over the filling and place in the oven for about 20 minutes until cooked. Serve warm with Dessert Cream.