Boozy plum crisp with brown butter ice cream
Serves: 6-8
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Boozy plum crisp with brown butter ice cream
Similar to a crumble, but with a much crunchier topping, this is great paired with the caramel notes of the ice cream.
Serves: 6-8
Prep time: 20 minsTotal time: 
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Nutritional information (per serving 1 of 8)
Calories
998Kcal
Fat
72gr
Saturates
42gr
Carbs
77gr
Sugars
58gr
Fibre
5gr
Protein
10gr
Salt
0.7gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the brown butter ice cream
- 100g salted butter
- 600ml double cream
- 1 tsp vanilla bean paste
- 1 x 397g tin condensed milk
For the plum crisp
- 1.2kg fresh plums
- 125g light brown sugar
- 20g cornflour
- 3 tbsp amaretto
- 50g plain flour
- 125g oats
- 50g almonds, roughly chopped
- 10 cardamom pods, seeds only
- 1⁄2 tsp ground cinnamon
- 120g butter
Step by step
- Start with the brown butter ice cream. Put the butter in a small saucepan and heat over a gentle heat until it melts. Increase the heat slightly and bubble until the butter starts to turn brown, and smells nutty. Remove from the heat and pass through a fine sieve into a bowl. Set aside to cool.
- In a large bowl, whisk the double cream and vanilla bean paste to soft peaks. Slowly whisk in the condensed milk and then the cooled butter. Transfer to a sealed container and freeze for 6-8 hours, or until set.
- For the plum crisp, preheat the oven to 180°C, fan 160°C, gas 4. Quarter the plums, removing the stones, and put in a large bowl with 75g of the light brown sugar. Slake the cornflour in the amaretto and add this to the bowl. Stir everything together and set aside for 10 minutes while you make the topping.
- Mix together the plain flour, oats, the rest of the sugar, almonds, cardamom seeds and cinnamon. Melt the butter and add to the mix, stirring well to ensure all the oat mixture is coated.
- Add the plums to a baking dish (around 23cm) and spoon over the oaty topping, ensuring that the fruit is covered. Bake for 40-45 minutes, until bubbling and golden. Serve warm with the ice cream.
