Spiced slow-roast duck & apple sauce
Follow Gordon's steps for a sensational roast duck dinner, perfect for entertaining
Spiced plum & blackberry crumble
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
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- 140g plain flour
- 140g buttercut into small dice
- 85g soft brown sugar
- 50g porridge oat
- custardto serve
For the fruit
- 1kg plums(about 14), halved and stoned
- 1 tbsp soft brown sugar
- 1 tbsp plain flour
- 2 star anise
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- juice ½ lemon
- 300g blackberry
Nutrition: per serving
- kcal435
- fat20g
- saturates12g
- carbs57g
- sugars34g
- fibre8g
- protein6g
- salt0.4glow
Method
step 1
First, make the crumble topping. Put the flour and butter in a food processor and pulse to the texture of wet sand. Tip into a bowl and add the sugar and oats. Sprinkle the mixture with 2 tbsp cold water, then use a fork to mix everything together, creating a crumbly texture with a few large clumps. Chill until needed.
step 2
Heat oven to 200C/180C fan/gas 6. Tip all the fruit ingredients, except the blackberries, into a large ovenproof dish. Add 50ml water, cover with foil and bake for 1 hr. Remove the foil and discard star anise. Add the blackberries to the dish, sprinkle over the crumble mixture and return to the oven for a further 25-30 mins until the top is golden. Serve hot with custard.