Plum and hazelnut crumble
Plums and hazelnuts always go really well together, as you'll find in this late-summer crumble.
37 K 5/5 (1 reviews)
1 hour 20 min.
Easy
4.75 €
1 crumble
7 IngredientsLast modified on: September 15th 2021
75 g ground hazelnuts
75 g 
100 g 
100 g brown sugar
800 g plumsTimes for this recipe
Preparation: 40 min.
Cooking: 40 min.
All in all: 1 hour 20 min.
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.
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.
It doesn't matter if there are a few bigger lumps.
Stage 3 - ⌛ 2 min.
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.
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.
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
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
Like these other recipes: Autumn apple and plum crumble pie, Jelly-style plum jam, Plum tart "En passant par la Lorraine", How to freeze plums, Angevin plum pâté, ... See them all 11
Brown sugar
Like these other recipes: Crisp apricot and pistachio tart, Moist cereal bars, European glass, Chocolate rice pudding, Little lemon biscuits, ... See them all 45
Butter
Like these other recipes: Boulangère potatoes, Cookies of the Camisards, Clementine confectioner's custard, Mackerel rillettes, Nanou's chocolate cake, ... See them all 491
Ground hazelnuts
Like these other recipes: Chestnut and hazelnut biscuits, Chestnut moelleux, Smart plum tart, Autumn apple and plum crumble pie, Tyrolean apple crumble, ... See them all 11
Other recipes you may also like
Macédoine of vegetables
A macédoine is simply vegetables diced small (carrots and turnips) or cut small (green beans) with peas. The different vegetables are cooked separately "à l'anglaise", then thoroughly drained. They are only combined at... September 3rd 2014188 K4 1 hour 25 min.
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 2010401 K 154 50 min.
Stewed plums
Quick and simple, stewed plums can also be spread like jam. June 27th 2010487 K2.6 40 min.
Cream sauce with Vin Jaune
This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when cooked for any length of time. You will notice that this recipe uses a particular way of finishing the sauce to limit this loss of flavour. October 3rd 2018261 K4 50 min.
Raisin breads (pains aux raisins)
Raisin breads (pains aux raisins) are one of the three viennoiseries found in all good French bakeries, along with croissants and pains au chocolat. It is a delicate roll of yeast-based flaky dough (the dough of croissants) filled with custard and raisins. November 27th 202243 K 2 hours 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-01)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.