HAZELNUT CRUMBLE WITH BLACK DORIS PLUMS
800g plums (frozen or bottled - drain first)
50g light brown sugar
finely grated zest 1 orange
1 tsp ground cinnamon
1 tsp plain flour (omit if using gluten free option)
250g plain flour (replace with gluten free flour for gluten free option)
80g caster sugar
80g demerara sugar
50g ground roasted and skinned hazelnuts
Heat the oven to 200C/180C fan/gas 6. Put the plums into the base of a shallow gratin dish about 28cm long. Mix together the sugar, orange zest, cinnamon and flour and sprinkle over the plums.
Put all the crumble ingredients into a food processor, and using the pulse button, whizz until the mixture just starts to clump together. Take care not to over process at this stage. Alternatively, rub the butter into the flour using your hands and then stir in the other ingredients.
Scatter the crumble over the plums and bake in the oven for 30–40 mins until golden brown. Leave for about 15 mins before serving with custard or cream.