Plum and hazelnut crumble

recipe

Plum and hazelnut crumble

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You can use this versatile recipe throughout the autumn and winter, using other fruit as it comes into season, and varying the crumble topping for different textures and flavours.

Ingredients

750 g/1 1/2 lbs plums
50 g/2 oz unsalted butter
75 g/3 oz light muscovado sugar
100 g/1/4 lb plain flour
75 g/3 oz ground hazelnuts
25 g/1 oz flaked or chopped hazelnuts

Preparation: 15 Cook Time: 25 Total Time: 40min

Directions

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Stone the plums, and poach until just tender with a couple of tablespoons of water.
Spoon into an oven-proof dish brushed with hazelnut oil.
Mix the sugar, flour and hazelnuts, and then gently work in the butter, rubbing and lifting until the mixture resembles breadcrumbs. Whole hazelnuts that you grind yourself to an uneven texture are also very good in a crumble.
Spoon the crumble topping over the fruit and bake in a pre-heated oven at 180C/350F gas mark 4 for 20-25 minutes, until the top is golden brown.

Source: Frances Bissell