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.
31 K 5/5 (1 reviews)
Grade this recipe:
Keywords:
Last modified on: September 15th 2021
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:
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

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
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

The plums

Generously butter an oven-proof dish.

Preheat the oven to 390°F (200°C).

Stage 4 - 20 min.
Plum and hazelnut crumble
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
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
Bake for 30 to 40 minutes, keeping an eye on the how the top is browning.

Stage 7
Plum and hazelnut crumble
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 Change to a man
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)
Other recipes you may also like
Stuffed tomatoes and courgettes
Stuffed tomatoes and courgettes
A classic recipe of French family cooking, but with a more sophisticated filling.
February 21th 2011348 K3.8 1 hour 50 min.
Pistachio powder or paste
Pistachio powder or paste
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic.
October 13th 2010390 K 154 50 min.
Rabbit civet
Rabbit civet
Rabbit civet is a classic dish of French cuisine. The word "civet" comes from "cive", an old word for onion. These days, the name refers to chunks of meat, marinated then cooked slowly in red wine with bacon, mushrooms and onions. This tasty stew or casserole, with its very tender meat, is like my grandmother Jeanne used to make for me when I was little.
May 10th 2023106 K4 15 hours 20 min.
Rustic chicken and mushroom pie
Rustic chicken and mushroom pie
This homely looking pie gets back to what good, old-fashioned pies are all about: it's round, deep and has both a proper bottom and lid. The one small concession to modernity is the use of puff pastry for a lighter, crisper crust. The filling combines mushrooms, leeks and diced chicken in a cream sauce.
May 10th 202378 K 1 hour 35 min.
Salad lyonnaise
Salad lyonnaise
Salad lyonnaise conjures up the cuisine of the French city of Lyon and the region around: traditionally a salad of dandelion leaves with croutons, lardons and poached eggs. Here is a slightly simpler version with shredded lettuce instead of dandelions.
December 29th 202135 K 45 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-09-14)

*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