Description
Juicy plums and blackberries bake beneath a warmly spiced oat crumble with cinnamon, ginger, orange zest, and toasted hazelnuts. An easy, cozy fruit dessert with a crisp topping and jammy filling.
Ingredients
Ingredients
Fruit Filling
- 1 kg plums (about 8–10 large plums)
- 65 g (⅓ cup) light brown sugar
- Zest of 1 orange
- 235 g (about 2 cups) fresh or frozen blackberries
Crumble Topping
- 205 g (about 1⅔ cups) all-purpose flour
- 125 g (½ cup) vegan butter, cold and roughly diced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 135 g (⅔ cup) Demerara sugar
- 75 g (¾ cup) rolled oats
- 80 g (¾ cup) hazelnuts
Instructions
Instructions
1. Preheat the oven.
Preheat to 400°F (200°C), or 180°C fan/convection.
2. Prepare the fruit.
Halve and stone the plums, then cut each half into 3–4 thick slices. Place in a large bowl with the brown sugar and orange zest and toss gently. Add the blackberries and gently toss again.
3. Fill the baking dish.
Transfer the fruit to a 10-inch (25 cm) square baking dish and spread evenly.
4. Make the crumble topping.
Add the flour and cold vegan butter to a large bowl. Rub together with your fingertips until the mixture resembles coarse crumbs. Stir in the cinnamon, ginger, Demerara sugar, and oats.
5. Add the topping.
Scatter the crumble loosely and evenly over the fruit. Do not press it down.
6. Bake.
Bake for 45–50 minutes, until the topping is golden and the fruit juices are bubbling around the edges.
7. Toast the hazelnuts.
While the crumble bakes, toast the hazelnuts for 5–10 minutes until fragrant. Cool slightly, rub away the loose skins, and roughly chop.
8. Finish and serve.
Scatter the toasted hazelnuts over the baked crumble. Let the crumble rest for 10–15 minutes before serving.
Notes
Notes
- Choose plums that are ripe but still slightly firm.
- Frozen blackberries can be added without thawing.
- Keep the vegan butter cold for a better crumble texture.
- Don't press down the topping; leaving it loose creates crisp, craggy pieces.
- Look for bubbling fruit around the edges as an important sign that the crumble is ready.
- If using blanched hazelnuts, roughly chop them and add during the final 10–15 minutes of baking.
- Serve warm with vegan vanilla ice cream or plant-based yogurt.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British Inspired