Plum and Hazlenut Crumble

“There is something about a crumble that everyone adores! This combination uses ripe, juicy plums and has the addition of roasted hazelnuts to the crumble topping. Also works wonderfully with damsons, if you can find them.”

Ingredients
Serves 4

•    480g (1 lb) plums, stoned
•    2 tbsp damson gin
•    2 tbsp sugar

Crumble Topping:

•    225g (8 oz) plain flour
•    175g (6 oz) butter
•    175g (6 oz) Demerara sugar
•    50g (1¾ oz) chopped roasted hazelnuts


Method

Place the plums into an ovenproof dish; sprinkle with the damson gin and the sugar. To make the crumble topping, put the flour into a basin and rub in the butter, then stir in the sugar and hazelnuts. Alternatively put the flour, very cold butter and sugar into a processor and blitz, then stir in the hazelnuts. Sprinkle the mixture on top of the fruit.

2 oven AGA: Place the dish on the grid shelf on the floor of the Roasting Oven and cook for 15-20 minutes until just golden, then transfer to the Simmering Oven for about 35-40 minutes until the fruit is cooked.

3 and 4 oven AGA: Place the dish on the grid shelf on the floor of the Baking Oven and cook for about 35-40 minutes until the crumble is golden and the fruit is cooked.

Serve warm with custard or cream.

Conventional cooking: Cook at 180°C, (350ºF) fan oven 160°C, Gas Mark 4 for 35-40 minutes until the crumble is golden and the fruit is cooked.

 
 

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