• 12 ripe purple plums, stoned and halved
  • 1 tsp ground cinnamon
  • 1 orange, zested and juiced
  • 100g soft light brown sugar
  • 125g salted butter, cubed
  • 150g plain flour
  • 25g porridge oats
  • 3 tbsp chopped toasted hazelnuts
  • clotted cream or ice cream, to serve


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Put the plums, cinnamon, orange zest and juice, and half the sugar in a bowl and mix. Put the plums in the bottom of an ovenproof dish that they fit into snugly and dot 50g of the butter on top.

  • STEP 2

    Rub the rest of the butter into the flour until it resembles coarse sand. Stir in the remaining sugar, the oats and hazelnuts. Sprinkle this mixture over the plums. Bake for 20-25 minutes or until the juice starts to bubble through the crumble. Serve with clotted cream or ice cream, if you like.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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