Recipe: Plum and Hazelnut Crumble



For the crumble:

  • 150g plain flour
  • 150g soft dark brown sugar
  • 1 teaspoon ground cinnamon
  • 150g unsalted butter, diced
  • 150g porridge oats
  • 80g hazelnuts - chopped
  • Salt

For the filling:

  • 800g British Plums stones removed
  • 200g soft dark brown sugar
  • 1 teaspoon ground cinnamon
  • 100g ground almonds
  • 100g fresh breadcrumbs

For the vanilla custard:

  • 300ml full-fat milk
  • 150ml single cream
  • 1 vanilla pod, split in half lengthways and seeds scraped out
  • 8 egg yolks
  • 60g caster sugar


  1. Preheat the oven to 180°C/Gas Mark 4 and line a baking tray with baking parchment. Place the flour, brown sugar, salt, cinnamon and butter in a mixing bowl, then rub the butter into the mixture until it resembles coarse breadcrumbs.
  2. Stir in the oats and chopped hazelnuts, then place the crumble onto the prepared baking tray and spread it out evenly.
  3. Bake in the oven for 20 minutes stirring once until light golden. Remove, allow to cool and break up any pieces that have become stuck together.

For the plum filling:

  1. Place all the ingredients for the filling in a large mixing bowl and mix them together with a wooden spoon. Spoon the fruit mixture into an ovenproof serving dish and bake in the oven at 180c for 15 minutes or until the mixture has thickened and the fruit has collapsed.
  2. Remove from the oven. Cover the fruit mixture with the crumble mixture crumbs, then return to the oven and bake for a further 10–12 minutes or until the crumble topping has crisped up and turned golden brown.
  3. Using a medium saucepan put the milk, cream and vanilla seeds in the pan and cook gently over a low heat until the milk starts to boil.
  4. While the milk mixture is heating, lightly whisk the egg yolks and caster sugar together in a heatproof bowl. Add a ladleful of the hot milk to the egg mixture and whisk in, then pour the egg mixture into the remaining hot milk in the pan, stirring.
  5. Cook over a low heat, stirring continuously, for around 8 minutes until the mixture thickens enough to coat the back of the wooden spoon. Do not allow to boil or the custard may curdle.
  6. Serve and enjoy.

Don't fancy cooking? Visit our restaurant at your local Dobbies where we'll be serving up this delicious crumble.

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