Exact quantities, then the method.
Crushed digestive Biscuits make a brilliant shortcut crumble. They are already sweet and buttery, so rubbed together with a little cold butter and demerara they turn into a proper crumble topping in minutes, with no flour needed, and a few oats stirred in give it some bite.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Roasted Plums with a Biscuit Crumble recipe. Canonical: https://teas.co.uk/recipes/biscuits/roasted-plums-with-a-biscuit-crumble/
Spooned over halved plums and baked, the topping crisps while the plums collapse into something soft and jammy underneath. It works just as well over apples, pears or rhubarb when plums are out of season.
You'll need
- 150g Tetley Digestive Biscuits (about 9 biscuits)
- 80g cold unsalted butter, cubed
- 50g demerara sugar
- 20g rolled porridge oats
- 8 ripe plums, halved and stoned (2 halves per ramekin)
- 4 200ml oven-proof ramekins
- 1 food processor (or freezer bag), 1 medium bowl
Method
- Heat the oven to 180C fan.
- Crush the digestive biscuits to a coarse rubble, leaving a few bigger bits for texture.
- Rub the cold butter into the crushed biscuits until clumpy, then stir in the demerara and oats.
- Sit two plum halves, cut-side up, in each ramekin.
- Scatter the crumble evenly over the top.
- Bake for about fifteen minutes, until golden and bubbling at the edges.
- Rest for five minutes, then serve with cream or custard.
- Tip: out of plums? This works just as well over sliced apples, pears or rhubarb.
The tea it is made with, and what to make next.
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Brewed with: Tetley Digestive Biscuits, 40 Tea Bags 80g
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