Plum Hazelnut Crumble
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 394 |
| pro | 4 g |
| total fat | 21 g |
| sat. fat | 8 g |
| carb | 52 g |
| fibre | 4 g |
| chol | 36 mg |
| sodium | 126 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 12 |
| vit A | 14 |
| vit C | 15 |
| folate | 13 |
Whether enjoyed warm or cool, this combination of cinnamon, hazelnuts and plums offers homey satisfaction.
Ingredients
- 6 cups sliced plums, (or part nectarines) about 2-1/2 lb/1.125 kg) whole fruit
- 1/3 cup packed brown sugar
- 2 tbsp all-purpose flour
- 1/4 tsp ground cinnamon
- 1 tbsp icing sugar
- Hazelnut Crumble:
- 3/4 cup hazelnuts
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup cold butter
Preparation
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.
Source : Canadian Living Magazine: June 2005
- Keywords : Dessert; Food Processor; Bake; Plums; Brown sugar; Nuts;
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