Gingery plum and hazelnut crumble
Bake for 35-40 minutes or until lightly golden and the fruit is tender and bubbling at the edges
1kg ripe red plums, quartered and stoned
150g plain flour, plus 1 tbsp extra
150g light muscovado sugar, plus 50g extra
150g ground hazelnuts
1 tsp ground ginger
150g unsalted butter, chilled and diced
50g hazelnuts, coarsely chopped
- Preheat the oven to 200C/180C fan/gas 6. Have ready a 2-litre capacity ovenproof dish (for example a 30cm oval gratin dish or equivalent round dish).
- Toss the prepared plums with the extra tablespoon of flour and extra 50g of light muscovado sugar in a large bowl and arrange the fruit evenly in the baking dish.
- For the crumble, whiz together the flour, muscovado sugar, ground hazelnuts, ginger and butter in a food processor, until the fine crumbs are just starting to cling together with a few biscuity nibs in the mix. Evenly scatter this over the fruit, followed by the chopped hazelnuts. Bake for 35-40 minutes or until lightly golden and the fruit is tender and bubbling at the edges (test with the point of a knife). Serve hot 15-20 minutes out of the oven or at room temperature.