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Plum and hazelnut crumble

Name: Plum and hazelnut crumble
Prep time: 36 min
Cook time: 40 min
Total time: 1 h 16 min
Yield: 1 crumble
Cuisine: French
Ingredients: 75 g ground hazelnuts; 75 g flour; 100 g butter; 100 g brown sugar; 20 g butter; 800 g plums; 1 tablespoon brown sugar

Plums and hazelnuts always go really well together, as you'll find in this late-summer crumble.

43 K 5/5 (1 reviews)487481

Duration

1 hour 20 min.

Difficulty

Easy

Last modified on: November 5^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 1 crumble, you will need:

1 75 g ground hazelnuts
2 75 g flour
3 100 g butter
4 100 g brown sugar
5 20 g butter
6 800 g plums
7 1 tablespoon brown sugar (optional)
Total weight: 1,170 grams

Times for this recipe

Preparation

40 min.

Cooking

40 min.

All in all

1 hour 20 min.

Preparation 40 min.

Cooking 40 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

Step 1 - ⌛ 7 min.

The crumble topping

Put into a bowl: 75 g ground hazelnuts, 75 g flour, 100 g butter and 100 g brown sugar.

Step 2 - ⌛ 4 min.

Mix with your finger tips until the texture is like coarse sand.

It doesn't matter if there are a few bigger lumps.

Step 3 - ⌛ 2 min.

The plums

Generously butter an oven-proof dish.

Preheat the oven to 390°F (200°C).

Step 4 - ⌛ 20 min.

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.

Step 5 - ⌛ 3 min.

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).

Step 6 - ⌛ 40 min.

Bake for 30 to 40 minutes, keeping an eye on the how the top is browning.

Step 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: Homemade.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	3 g RDI=5 %	51 g RDI=19 %	13 g RDI=17 %	330 kcal RDI=17 %	1,384 kJ RDI=17 %
Whole recipe	35 g RDI=54 %	600 g RDI=227 %	147 g RDI=202 %	3,866 kcal RDI=193 %	16,187 kJ RDI=193 %