1,564 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

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.

38 K 5/5 (1 reviews)

1 hour 20 min. difficulté

Easy

4.75 €

1 crumble

7 Ingredients

Last modified on: September 15^th 2021

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.

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.

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.

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.

The plums

Generously butter an oven-proof dish.

Preheat the oven to 390°F (200°C).

Stage 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.

Stage 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).

Stage 6 - ⌛ 40 min.

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

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 recipe	30 RDI=10 %	620 RDI=60 %	150 RDI=20 %	3,930 RDI=200 %	16,440 RDI: 200 %
Per 100 g	2 RDI=1 %	50 RDI=5 %	10 RDI=2 %	340 RDI=20 %	1,410 RDI: 20 %