Plum and Hazelnut Crumble

While there are plenty of plums still about, I like to make the occasional plum crumble. Here is a version made with hazelnut oil instead of butter same calories but less saturated fat. As with the previous recipe, pears or apples can be used instead.


  • 750 g (lbs) plums
  • 6-7 tablespoons hazelnut oil
  • 75 g (3 oz) dark muscovado sugar
  • 100 g (¼ lb) wholemeal flour
  • 75 g (3 oz) ground hazelnuts
  • 25 g (1 oz) flaked or chopped hazelnuts


Stone the plums, and poach until just tender with a couple of tablespoons of water. Spoon into an ovenproof dish brushed with hazelnut oil. Mix the sugar, flour and hazelnuts, and then gently work in the oil, rubbing and lifting until the mixture resembles breadcrumbs. Whilst the nuts, flour and sugar can be mixed in the food processor, it is best then to add the oil and work by hand, since using oil, in any kind of baking, in place of ‘dry’ fat produces a heavier texture.

Whole hazelnuts that you grind yourself to an uneven texture are also very good in a crumble. Walnuts and walnut oil can be used in the same way. If you are unable to get nut oils, one of the light flavoured olive oils would do very well. Spoon the crumble topping over the fruit and bake in a preheated oven at 180°C/350°F/gas mark 4 for 20 to 25 minutes, until the top is golden brown.