If I had to pick just one simple dessert to make in autumn or winter it would be crumble. For me it wins major points because its super easy to knock up and I normally have all the ingredients in my store cupboard and fruit bowl. The difference here is that I have used less sugar, predominantly oats with a little wholemeal spelt and cobnuts. If you are not familiar with these beautiful small nuts, they grow wild in the British countryside. They are related to the hazelnut, but shouldn’t be mistaken for them: the cobnut is a nut in its own right. Cobnuts, filberts and hazelnuts derive from the species genus Corylus. I foraged for these little gems in September, a race to get to them before the squirrels! Stored until now to use in cakes and of course crumbles.
Whether you love your crumble with a generous spoonful of Greek style yogurt, cream or ice cream , you really must try this recipe.
Plum, cobnut & oat crunch crumble
- 600 g plums
- 40 g caster sugar
- 60 g wholemeal spelt flour
- 50 g Demerara sugar
- 100 g rolled oats
- 70 g unsalted butter cold
- 40 g cobnuts or hazelnuts roughly chopped
- 1 tsp cinnamon
- 1 tsp freshly ground cardamom
- A pinch sea salt
- 20 g sunflower seeds
- Preheat the oven to 180C fan.
- Begin by washing the plums, cut in half and remove the stone, then cut each in half again. Place into an oven proof dish, sprinkle with the caster sugar and the freshly ground cardamom.
- Tip the flour and oats into a medium sized bowl, add the salt and cinnamon. Cut the butter into dice and add to the oat mixture. Rub together with your fingers until it resembles course breadcrumbs. Now add the Demerara sugar and sunflower seeds, cobnuts or hazelnuts, stir to incorporate. Spoon the crumble topping onto the plums then place into the oven and bake for 30 minutes or until golden and the fruit juices start bubbling at the edges of the dish. Serve with cream, Greek yogurt or ice cream.