Whether enjoyed warm or cool, this combination of cinnamon, hazelnuts and plums offers homey satisfaction.
- Portion size 8 servings
- Credits : Canadian Living Magazine: June 2005
- 6 cups sliced plums (or part nectarines) about 2-1/2 lb/1.125 kg) whole fruit
- 1/3 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1 tablespoon icing sugar
- 3/4 cups hazelnuts
- 3/4 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup cold butter
Grease 8-inch (2 L) square glass baking dish; set aside.
Hazelnut Crumble: On rimmed baking sheet, toast hazelnuts in 350°F (180°C) oven until fragrant, about 10 minutes. Briskly rub nuts in tea towel to remove as much of the skins as possible.
In food processor or with knife, finely chop nuts. Add flour, sugar and butter; pulse until in fine crumbs with a few larger pieces. (Or cut in butter with pastry blender or 2 knives.) Set aside.
In large bowl, toss plums with brown sugar, flour and pinch of the cinnamon. Spread in prepared dish. Sprinkle with hazelnut crumble.
Bake in centre of 350°F (180°C) oven until topping is crisp and filling is tender and bubbly, about 40 minutes. Serve warm or let cool on rack.
In small bowl, whisk icing sugar with remaining cinnamon; sprinkle over crumble.
Nutritional facts <b>Per each of 8 servings:</b> about
- Sodium 126 mg
- Protein 4 g
- Calories 394.0
- Total fat 21 g
- Cholesterol 36 mg
- Saturated fat 8 g
- Total carbohydrate 52 g
- Iron 12.0
- Folate 13.0
- Calcium 5.0
- Vitamin A 14.0
- Vitamin C 15.0