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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.
36 K 5/5 (1 reviews)
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duree1 hour 20 min. difficultéEasy prix4.75 € pour combien1 crumble ingredients7 Ingredients
Keywords:
Last modified on: September 15th 2021
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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:
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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

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Butter
Butter

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Brown sugar
Brown sugar

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Ground hazelnuts
Ground hazelnuts

Like these other recipes: Chocolate mousse with hazelnuts, Rich hazelnut buttercream, Autumn apple and plum crumble pie, Chestnut moelleux, Chestnut and hazelnut biscuits, ... See them all 11

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