Peach, Apricot, Plum Crumble

Peach, Apricot, Plum Crumble

Peach, Apricot, Plum Crumble, Canned: Quick and easy recipes that get the most out of tinned food by Theo A. Michaels. Photography by Mowie Kay.

Canned by Theo A. Michaels

Canned by Theo A. Michaels

Chef Theo Michaels presents 65 simple and flavorsome recipes for meals made using canned food plus just a few basic fresh and/or frozen ingredients.

Most of the recipes can be pulled together in less than 30 minutes, ingredients lists are short and also allow for last-minute substitutions.

Stock your kitchen cupboards with a good selection of canned food and you’ll never be short of dinner options even when getting out to the store isn’t easy!

Rustle up tasty dishes for all the household, from soups and simple pasta dishes, to satisfying oven bakes and one-pot casseroles. Theo’s recipes make clever use of canned vegetables, fruits, legumes, fish, seafood, and even meat and poultry!

Try a cannellini bean and artichoke gratin, smoked seafood tagliatelle, chicken and mushroom lasagne bake or a balsamic cherry tarte tatin, and more.

Canned: Quick and easy recipes that get the most out of tinned food is available at and

Peach, Apricot, Plum Crumble

I’m a great fan of adaptable recipes that allow me to make something on the spot without digging around for specific ingredients. This crumble can be put together in a flash, with whatever canned fruit you have, but I enjoy this combination in particular. The slight sharpness of the plums contrasts nicely with the sweetness of the peaches and apricots. In the colder months, steeping a little bag of mulled wine spices in the plum syrup adds lovely aromas and warming spice. Serve with canned custard or vanilla ice cream.

411-g/14½-oz. can peach slices

411-g/14½-oz. can apricot halves

567-g/20-oz. can plums

80 g/scant ½ cup demerara/turbinado sugar

1 tablespoon cornflour/cornstarch

1 teaspoon vanilla extract

a few drops of freshly squeezed lemon juice

200 g/1½ cups plain/all-purpose flour 100 g/7 tablespoons butter

30 g/1⁄3 cup rolled/porridge oats 400-g/14-oz. can custard/custard sauce or vanilla ice cream, to serve

28 x 20-cm/11 x 8-inch high-sided baking pan

Serves 6

Preheat the oven to 200°C fan/220°C/425°F/Gas 7.

Drain the peaches and apricots and put the fruit into the baking pan. Drain the plums, saving 150 ml/2⁄3 cup of the syrup in a bowl. If using plums that contain their stone/pit, use your hands to tear the plums in half to remove these and drop the flesh into the baking pan with the rest of the fruit. Add just over half the sugar and mix together.

Add the cornflour/cornstarch, vanilla extract and lemon juice to the bowl containing the reserved plum syrup; whisk together to combine (don’t worry if you have
a few small lumps of cornflour/cornstarch) and pour over the fruit.

In a large mixing bowl add the flour, remaining sugar and butter and work together with your fingertips to create a crumble mixture. Once fully combined, fold through the oats and scatter the mixture over the top of the fruit.

Bake in the preheated oven for 30 minutes, then let it rest for 5 minutes before serving with custard or ice cream.

Recipe reprinted with permission from Ryland, Peters & Small.

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