Plum Crumble

In this recipe I use hazelnuts in the crumble, you can use other nuts such as cobnuts and almonds or a mixture of nuts.

Serves 6
Prep: 15 minutes
Cook: 20-30 minutes


Plum Filling

  • 50g butter
  • 10 blood plums, peeled, stones removed and quartered
  • 100g brown sugar
  • 3 cloves
  • 1 cinnamon stick
  • 1/2 tsp nutmeg
  • 1 tsp ground all spice


  • 100g flour
  • 50g oats
  • 100g brown sugar
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 50g finely chopped hazelnuts
  • 100g butter, soft

To Serve

  • clotted cream, vanilla ice cream or creme fraiche


  1. Filling: Melt the butter in a saucepan with the sugar over a moderate heat, until the butter has melted. Add the plums, cloves, cinnamon stick, all spice, nutmeg and a tablespoon of water, cover it with a lid and leave it to cook over a low heat for 5 minutes. Remove the lid and stir it briefly and leave it to cook for a few more minutes until the plums are soft. Spoon the mixture into a buttered ovenproof dish.
  2. Crumble: Place all the crumble ingredients in a food processor and process it until all the ingredients are combined but with texture or place the mixture in a bowl and rub the butter with the other ingredients until it is crumb like. Sprinkle the crumbs over the top of the filling so that it covers all over. Place the crumble in an oven preheated to 200C and cook it for 25-30 minutes until the top is golden brown. Serve hot with clotted cream, ice-cream or creme fraiche.