Ruby-red plum & amaretti crumble from Nigellissima: Instant Italian Inspiration (page 181) by Nigella Lawson

  • lemons
  • caster sugar
  • amaretti biscuits
  • red plums

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Yildiz100 on October 10, 2019

    Nigella says she likes this dessert on the tart side, and I also prefer fruit desserts this way. The tartness level here was perfect. (I used a whole lemon instead of a half because mine was small and not very juicy.) The crumb topping had a nice flavor but it was a bit too sandy and did not form many clumps. I may have over processed the flour/butter mixture a bit, or maybe it is a bit low on butter. Made more crumb mixture than I could fit in the pan. Directions are vague. They tell you to cook plums on stove top, using your judgment for how long, but don't say what you are trying to achieve. I cooked mine till they were fully tinted red, but not breaking down much yet. Happy with the result.

  • KiwiHelen on February 21, 2014

    Made this with the last of the Black Doris plums. Fantastic colour!

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