Plum & almond crumble slice

Vegetarian
Plum & almond crumble slice
80 min.
16
316kcal

Suggestions


Indulge in the delightful flavors of our Plum & Almond Crumble Slice, a dessert that promises to satisfy your sweet cravings while being entirely vegetarian. This decadent treat combines the richness of ground almonds with the natural sweetness of plums, offering a refreshing twist on traditional crumble. Perfect for gatherings or a cozy afternoon tea, it serves 16 and is guaranteed to impress your family and friends.

With a preparation time of just 80 minutes, you can whip up this mouthwatering slice without much fuss. The textured crumble topping, which lends a delightful crunch, is complemented beautifully by the juicy plums that burst with flavor. Each bite is a harmonious blend of buttery goodness and fruity sweetness, making it a standout dessert that is both comforting and luxurious.

This recipe invites you to unleash your inner chef with simple steps and minimal equipment. Using a food processor, you’ll create a deliciously smooth batter and a tantalizing crumble in no time. So whether you’re a seasoned baker or a novice in the kitchen, this Plum & Almond Crumble Slice is a delightful project to tackle and an even more delightful dessert to share. Treat yourself to this irresistible snack that showcases the best of seasonal fruits and nutty flavors!

Ingredients

  • 250 pack butter very cold (this must be )
  • 225 caster sugar 
  • 300 ground almond 
  • oz flour plain
  •  eggs 
  • tsp cinnamon 
  • tsp double-acting baking powder 
  •  approx plums cut into sixths
  • 50 almond flaked

Equipment

  • food processor
  • bowl
  • baking paper
  • oven

Directions

  1. Heat oven to 180C/fan 160C/gas
  2. Butter and line a 20 x 30cm baking tin with baking paper.
  3. Put the butter, sugar and ground almonds into a food processor, then pulse until the mixture resembles very rough breadcrumbs. Spoon out half the mix into a bowl and set aside.
  4. Add 140g flour into the mix in the processor and whizz until it just forms a dough. Tip into the tin and press down with the back of a spoon.
  5. Bake for 15-20 mins until golden. Leave to cool for 10 mins.
  6. To make the filling, put the remaining butter and the sugar and almond mix back into the processor, saving a few tbsp for the topping.
  7. Add the eggs, the 25g flour, cinnamon and baking powder and whizz to a soft batter.
  8. Spread over the base.
  9. Top with the plum pieces and a little extra caster sugar and cinnamon.
  10. Bake for 20 mins, then sprinkle with the remaining crumble mix and flaked almonds. Cook for another 20 mins or until golden. Leave to cool in the tin before slicing.

Nutrition Facts

Calories316kcal
Protein6.99%
Fat65.29%
Carbs27.72%

Properties

Glycemic Index
21.3
Glycemic Load
11.86
Inflammation Score
-3
Nutrition Score
3.8456521811693%

Flavonoids

Cyanidin
1.47mg
Peonidin
0.08mg
Catechin
0.76mg
Epigallocatechin
0.14mg
Epicatechin
0.81mg
Epicatechin 3-gallate
0.19mg
Epigallocatechin 3-gallate
0.1mg
Eriodictyol
0.01mg
Naringenin
0.01mg
Isorhamnetin
0.08mg
Kaempferol
0.01mg
Quercetin
0.23mg
Gallocatechin
0.02mg

Nutrients percent of daily need

Calories:316.46kcal
15.82%
Fat:24.17g
37.18%
Saturated Fat:8.99g
56.16%
Carbohydrates:23.09g
7.7%
Net Carbohydrates:20.23g
7.36%
Sugar:17.32g
19.24%
Cholesterol:54.05mg
18.02%
Sodium:138.98mg
6.04%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.83g
11.65%
Fiber:2.86g
11.44%
Vitamin A:506.07IU
10.12%
Vitamin E:1.29mg
8.6%
Calcium:75.02mg
7.5%
Manganese:0.13mg
6.34%
Iron:1.1mg
6.11%
Vitamin B2:0.08mg
4.94%
Phosphorus:41.95mg
4.19%
Selenium:2.66µg
3.81%
Magnesium:11.71mg
2.93%
Vitamin C:2.36mg
2.86%
Copper:0.05mg
2.72%
Vitamin K:2.75µg
2.62%
Folate:8.92µg
2.23%
Potassium:76.04mg
2.17%
Vitamin B1:0.03mg
2.02%
Vitamin B3:0.33mg
1.67%
Vitamin B5:0.16mg
1.58%
Zinc:0.22mg
1.49%
Vitamin B12:0.08µg
1.26%
Vitamin B6:0.02mg
1.12%