Plum and Hazelnut Brown Butter Crumble

• 1.2kgripe but firm plums, stoned and cut into wedges
• 75gdemerara sugar
• 15mllemon juice
• 2gfinely grated lemon zest
• 1½ tbspcornflour
• 1 tspvanilla extract
• 130gunsalted butter
• 90grye flour
• 60gplain flour
• 90ghazelnuts, roughly chopped
• 80gdemerara sugar
• fine salt

Method

1. 1Heat the oven to 190°C/170°C fan. Put a 2-litre baking dish on a tray to catch any bubbling fruit juices.
2. 2Tip the plums into the baking dish with 75g demerara sugar, the lemon zest and juice, cornflour and vanilla. Toss until the cornflour has disappeared into the juices, then spread the fruit into an even layer.
3. 3Put the butter in a medium saucepan over a medium heat. Cook for 5-7 minutes until the milk solids at the bottom are deep golden brown and the butter smells like toasted hazelnuts, swirling the pan regularly.
4. 4Take the pan off the heat and stir in both flours, chopped hazelnuts, 80g demerara sugar and a good pinch of salt. Work quickly with a wooden spoon until you have damp clumps and no dry patches of flour remain.
5. 5Scatter the crumble loosely over the plums. Leave a few gaps rather than packing it down, so the fruit can bubble up around the topping.
6. 6Bake for 30-35 minutes until the crumble is deep golden and plum juices are bubbling at the centre, not just around the edges.
7. 7Leave the crumble to stand for 5 minutes until the fruit syrup thickens slightly. Serve while the topping is still crisp and the plums are spoonably soft.

Per serving

kcal

538

protein

7.2g

fibre

7.7g

carbs

69.2g

fat

28.2g