Plum & Hazelnut Crumble

In a word: YUM.

This recipe comes from the recipes section of the delightful British Larder, which is a wonderful source of inspiration, if a little luxurious! I love how the recipes are divided by season so you can take full advantage of things being available and, hopefully, locally-sourced.

I only had 500g of plums (not 800) so mine was a little smaller. I adjusted the amounts of the top crumble portion and although there was still a lot of it (maybe a bit too much), it wasn’t too overpowering. Making this is a three-step process:

  1. Assemble & bake crumble. This can be done up to a week ahead of time, if one can keep one’s boyfriend oneself from not eating it on its own!
  2. Assemble plum mixture (‘bottom’) and bake.
  3. Bake both crumble and plum mixture together.

It sounds a bit more complicated than your average crumble but it’s not really and the effort is worth it. The tartness of the plums balances the sweetness of the crumble out perfectly. Instead of the vanilla custard in the recipe we had it with some regular whipped cream and it was very tasty. With small portions it lasts 3-4 days and is perfect for a snack, sweet treat after supper, or even breakfast.


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