Nigel Slater’s Plum Crumble

The whole nesting thing doesn’t come easy to me. Home-cooked meals, I can do, but there isn’t going to be a table setting. Two weeks ago, there wasn’t even a table.

This is why I just make breakfast here. Picking out furniture, housewares, planning where they go, what they do — I pretty much fail at all other domesticity.  

Maybe it’s all the moving in and out of jobs, apartments, storage units, and parents’ houses that came before this. If it didn’t feel like camping, it didn’t feel like home.  

But it’s also been fun, trying to sit still here for a moment. Especially now that we have a real dining table. It only took us a year to get it, and there are no real chairs to go with it yet, but I already want to keep it forever. 

I’m hoping the rest comes together like this favorite plum crumble of mine. A little messy at first, but it bakes up beautifully. 

And if you have any nest-building advice for me, you can have seconds.

Plum Crumble
(adapted from Nigel Slater in The Guardian)
Makes 6-8 servings. 

150 g (1 1/4c.) flour (I used whole wheat pastry flour)
80 g (6 TB) butter
50 g (1/2 c.) ground almonds
70 g (1/4 c. + 2 TB) demerara or turbinado sugar
75 g (1/2 c.) rolled oats

650 g / about 8-10 small plums
4 TB sugar (more if you want the plums less tart)
a knob of butter

Rub the butter into the flour until it resembles a coarse meal. Stir in the almonds, sugar, and oats. Stick this in the fridge or freezer while you prepare the plums.

Preheat the oven to 200ºC/375ºF. Stone and quarter the plums. Place them in baking dish and toss with sugar and butter. Spoon on the topping and bake until crisp, golden, and bubbly, about 30-35 minutes.

Serve warm, perhaps with some Greek yogurt ice cream (recipe coming soon).

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