Cooking-ez.com

1,561 easy and fully explained recipes, with +66K photos and 78 videos

Plum and hazelnut crumble

Plum and hazelnut crumble
Plums and hazelnuts always go really well together, as you'll find in this late-summer crumble.
38 K 5/5 (1 reviews)
Grade this recipe:
duree1 hour 20 min. difficultéEasy prix4.75 € pour combien1 crumble ingredients7 Ingredients
Keywords:
Last modified on: September 15th 2021
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 1 crumble, you will need:
  • 1 ground hazelnuts 75 g ground hazelnuts
  • 2 flour 75 g flour
  • 3 butter 100 g butter
  • 4 brown sugar 100 g brown sugar
  • 5 butter 20 g butter
  • 6 plums 800 g plums
  • 7 brown sugar 1 tablespoon brown sugar (optional)
  • Total weight: 1,170 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 40 min.
Cooking: 40 min.
All in all: 1 hour 20 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 7 min.
Plum and hazelnut crumble : Stage 1

The crumble topping

Put into a bowl: 75 g ground hazelnuts, 75 g flour, 100 g butter and 100 g brown sugar.
Stage 2 - ⌛ 4 min.
Plum and hazelnut crumble : Stage 2
Mix with your finger tips until the texture is like coarse sand.

It doesn't matter if there are a few bigger lumps.
Stage 3 - ⌛ 2 min.
Plum and hazelnut crumble : Stage 3

The plums

Generously butter an oven-proof dish.

Preheat the oven to 390°F (200°C).
Stage 4 - ⌛ 20 min.
Plum and hazelnut crumble : Stage 4
Rinse and dry 800 g plums.

Cut in half and discard the stones. Spread the plum halves in the dish.

If the fruit are under-ripe, sprinkle with 1 tablespoon brown sugar.
Stage 5 - ⌛ 3 min.
Plum and hazelnut crumble : Stage 5
Spread the crumble topping over in an even layer, though it doesn't matter if the plums poke through here and there (as in the photo).
Stage 6 - ⌛ 40 min.
Plum and hazelnut crumble : Stage 6
Bake for 30 to 40 minutes, keeping an eye on the how the top is browning.
Stage 7
Plum and hazelnut crumble : Stage 7
Enjoy warm or cold.
Remarks
This recipe can be made with all types of plums, whether in season, or ones you have frozen.

If you don't have ground hazelnuts, use ground almonds instead. Similarly, you can use caster sugar instead of brown.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe30 RDI=10 %620 RDI=60 %150 RDI=20 %3,930 RDI=200 %16,440 RDI: 200 %
Per 100 g2 RDI=1 %50 RDI=5 %10 RDI=2 %340 RDI=20 %1,410 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Nuts, Gluten, milk
How much will it cost?
  • For 1 crumble : 4.75 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Plums
Plums

Like these other recipes: How to freeze plums, Plum tart, Clafoutis-style plum financier , Creamy plum and pear clafoutis, Stewed plums, ... See them all 11

Butter
Butter

Like these other recipes: Galette berrichone, Clafoutis "Marie-Antoinette", Clementine-chestnuts brioche perdue, Confit Victoria pineapple with honey and spices, Diplomat cream, ... See them all 492

Brown sugar
Brown sugar

Like these other recipes: Flaky brownie brioche, Apple and whisky crumble, Crisp apricot and pistachio tart, Oatmeal and apple cookies, Flaky brownie brioche, ... See them all 46

Ground hazelnuts
Ground hazelnuts

Like these other recipes: Piedmont pyramids, Hazelnut and orange cake, Smart plum tart, Rich hazelnut buttercream, Hazelnut and cherry financiers, ... See them all 11

Other recipes you may also like
Almond cream
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
August 31th 2025496 K 25 20 min.
Real custard sauce (crème anglaise)
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.
January 17th 2018444 K 24.3 45 min.
Home-made terrine of foie gras
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you.
December 16th 20245.33 M 74.2 4 days 15 hours 50 min.
Parisian-style chocolate custard tart
Parisian-style chocolate custard tart
You may well already have met the classic French custard tart, with its vanilla filling. Here is a delicious chocolate-flavoured version.
July 13th 202269 K 1 hour 8 min.
Leavened bread
Leavened bread
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.
May 23th 20171.24 M 23.8 6 hours 30 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-03-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page