The one with the plum crumble

I love having my crumble and eating it, though I've never made one by myself before. People tell me how easy it is, and when ever the general consensus is that a dish is easy to make, my version will end up a terrible disaster. But, when craving a niece piece of crumble on a sunday afternoon and no one else around to make me some, I tried making one myself. It's based on a recipe by Nigella, but with walnuts instead of pecans and the addition of some spices. Also, Nigella first baked the plums a bit in the oven, before adding the topping. I skipped this part. I have to agree, a crumble is super easy to make, no disasters occurred (this time).

 
What you´ll need:

• 125 grams of (cold) butter
• 125 grams of cane sugar
• 125 grams of self-raising flower
• 50 grams of walnuts
• a pinch of salt
• cinnamon and cardamom, together half a teaspoon
• plums, 6 big ones, 8 smaller ones

What you'll need to do:
Preheat the oven at 200 ˚C. Wash, destone and cut the plums into chunky parts, and add them to a buttered tin.

Make the crumble topping by mixing the flower, sugar, butter, salt, cinnamon and cardemom with your hands, until you get a crumble-y mixture like in the picture.

Chop the walnuts and add this to the topping.

Add this to the plums and bake for 25 to 30 minutes, until the topping gets a golden colour. 

You can eat this crumble warm or cold, with or without a scoop of ice cream. If you don't want to make a whole crumble, you can also freeze the topping and use it when needed. Enjoy!

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