Plum Hazelnut Crumble

By The Canadian Living Test Kitchen

Tested till perfect

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Plum Hazelnut Crumble

This recipe makes 8 servings

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Nutritional Info
Per each of 8 servings: about -
cal 394394 cal
pro 4 g4g pro
total fat 21 g21g total fat
sat. fat 8 g8g sat. fat
carb 52 g52g carb
fibre 4 g4g fibre
chol 36 mg36mg chol
sodium 126 mg126mg sodium
% RDI: -
calcium 55 calcium
iron 1212 iron
vit A 1414 vit A
vit C 1515 vit C
folate 1313 folate

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 fruit6 cups sliced plums, (or part nectarines) about 2-1/2 lb/1.125 kg) whole fruit
  • 1/3 cup packed brown sugar 1/3 cup packed brown sugar
  • 2 tbsp all-purpose flour 2 tbsp all-purpose flour
  • 1/4 tsp ground cinnamon 1/4 tsp ground cinnamon
  • 1 tbsp icing sugar 1 tbsp icing sugar
  • Hazelnut Crumble:
  • 3/4 cup hazelnuts 3/4 cup hazelnuts
  • 3/4 cup all-purpose flour 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar 1/2 cup packed brown sugar
  • 1/2 cup cold butter 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

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