- Preheat the oven to 180°C.
- Combine the plums with the sugar, flour, miso and lemon and vanilla in a baking dish to thoroughly coat – there shouldn’t be lumps of miso left.
- Combine the crumble topping ingredients in a bowl and rub in the butter until only pea-sized chunks remain. Stir in the chopped hazelnuts. Sprinkle the crumble mix in clumps over the plums.
- Bake for 30-40 minutes or until bubbling and golden on top.
- Serve with ice cream.
Plum, Miso & Hazelnut Crumble
Recipe by The Brick Kitchen
Summer plums shine in The Brick Kitchen's 'Sourced and Seasoned' recipe for delectable Plum, Miso and Hazelnut Crumble.
Ingredients
- PLUM MISO FILLING
- About 1.25kg ripe plums, stones removed and cut into wedges
- 2 tablespoons white sugar
- 1 tablespoon flour
- 1 tablespoon white miso paste
- zest of 1/2 lemon
- 1 teaspoon vanilla essence or paste
- CRUMBLE TOPPING
- 3/4 cup flour
- 1/2 cup brown sugar
- pinch of salt
- 120g butter, cold
- 1/2 cup chopped toasted hazelnuts
