Plum Crumble Recipe

Preheat the oven to 190°C (375°F). Lightly butter a 23cm (9-inch) shallow baking dish.

Wash, halve and pit the plums, then cut each half into 2–3 slices so you have bite-sized wedges. Place the sliced plums in a large bowl.

Add the granulated sugar, light brown sugar, cornstarch, lemon juice, finely chopped rosemary, vanilla extract and a pinch of salt to the plums. Toss gently until the fruit is evenly coated and the cornstarch is distributed — this will thicken juices during baking.

Transfer the coated plums and any accumulated juices into the prepared baking dish, spreading into an even layer.

While assembling the fruit, toast the hazelnuts for the topping if not already toasted: spread them on a baking sheet and roast in the preheated oven 6–8 minutes until fragrant and lightly browned. Let cool, then rub in a clean towel to remove loose skins and roughly chop.

In a medium bowl combine the flour, rolled oats, light brown sugar, ground cinnamon and salt. Stir to blend.

Add the cold diced butter to the dry mixture. Using your fingertips, a pastry cutter or two knives, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces. Stir in the chopped toasted hazelnuts so they’re evenly distributed.

Evenly sprinkle and press the crumble topping over the plum layer so it covers the fruit but still has some irregular clumps for texture.

Place the baking dish on a sheet tray (to catch any bubbling juices) and bake in the preheated 190°C (375°F) oven for 35–40 minutes, or until the topping is golden brown and the plum filling is bubbling at the edges. If the topping browns too quickly, tent loosely with foil for the last 8–10 minutes.

Remove from oven and let rest for 10–15 minutes — this helps the filling thicken slightly so it’s not too runny when serving.

Scoop warm plum crumble into bowls or plates. Add a generous scoop of local ice cream alongside or on top so it softens into the warm fruit.

Garnish each serving with a small sprig of rosemary and a few extra toasted hazelnuts if desired.

Serve immediately. Leftovers can be refrigerated for up to 3 days; reheat in a 175°C (350°F) oven until warm and re-crisp the topping for 8–10 minutes.