Plum crumble with hazelnuts

Alright. I had my very first Pumpkin Spice Latte of the season. Which means it’s officially Autumn (yes, this IS the scientific way to date the beginning of Autumn, didn’t you know?) ??

Which of course means Autumn-ey cakes (because obviously). With a liberal sprinkle of cinnamon in all of them (re-obviously).

Plum & Hazelnut Crumble | Cake + Whisky

 

And my Sunday (Cake Day!) Plum crumble with hazelnuts was no exception!

Plum & Hazelnut Crumble | Cake + Whisky

Ingredients (serves 4): 400-450g red plums, 25g honey, 15mL lemon juice, 30g flour, 20g sugar, 10g butter, sprinkle of cinnamon, 40g hazelnuts

1. Put your hazelnuts in a mortar and crush them until you get small-ish pieces (it doesn’t have to be super fine as this is a rather rustic recipe)

2. Combine the flour, sugar and butter together in a bowl (you should get a rather fine, sand-like crumble dough). Mix in the cinnamon and the hazelnuts.

3. Cut your plums in 8 and put them in ramequins (or a bigger dish). Add the honey and lemon juice on top.

4. Top with the crumble and bake for about 30 min at 180°C.

Plum & Hazelnut Crumble | Cake + Whisky

I highly recommend you eat them still warm (and maybe with a cheeky scoop or two of vanilla ice cream?).

What’s your go-to Autumn recipe? 

 

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Plum crumble with hazelnuts

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