Roasted Plum & Vanilla Honey Almond Crumble

London based pastry chef Emily Brook regularly uses our London Honey Co products in her delectable creations. We've enjoyed watching Emily showcase her lovely recipes on her Sweeter by the Season blog, so we challenged her to come up with a perfect showcase for our Vanilla Infused Honey and this is the result! A gorgeous Vanilla, Plum and Almond Crumble, that marries autumnal fruits with vanilla and almonds. Emily uses plums, but you could sub in quince, pears or apple.

 Method:

1. Preheat the oven to 190 degrees celsius (fan oven). Slice the plums in half, removing the stone, then slice the halves in half again. You need to make sure the plum pieces aren’t too small, otherwise it will become all mushy!

2. Place all the plums into your dish, add the honey to the plums and mix all together. Now place this into the preheated oven and roast the plums for 20 minutes.

3. Whilst the plums are in the oven, now it’s time to make the crumble. In a medium mixing bowl, add the flour, ground almonds, demerara sugar, oats, cinnamon and salt. Mix together until all well combined. Cut the butter into small cubes and add to the flour mixture. Using your fingers to rub the flour and butter together. It will be done once it starts to resemble bread crumbs, you will also see some clumps forming which will give you lovely chunks of crumble throughout the pudding.

4. Add the flaked almonds into the crumble mixture.

5. At this point the plums should be ready, they will have softened and taken on the flavour of the honey. Now sprinkle the crumble mixture on top of the plums making sure it is evenly distributed across the dish. Drizzle the remaining 1 tsp. Vanilla Honey.

6. Return back to the oven and bake for 30 minutes until the crumble is golden brown and the plums are bubbling.

7. Take out from the oven and leave to cool for 5 minutes before serving.

   Serve with Vanilla Ice cream, Custard, Creme Fraiche or Cream! Whichever takes your fancy!