The perfect late summer treat…

675g Quetsche plums, halved and stoned
100g amaretti biscuits
50g caster sugar
170g plain flour
75g butter
2 tbsp demerara sugar
1 tsp ground cinnamon
75g toasted and crushed hazelnuts

Set the oven at 180C.

Sprinkle the plums with the crushed amaretti and the sugar in an ovenproof dish.

Prepare the topping by sifting the flour into a mixing bowl and rubbing in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, cinnamon and hazelnuts. Sprinkle the topping evenly over the plums, pressing it down very lightly.

Bake the crumble for about 45 minutes, until the topping is golden brown and the plums are cooked.

Serve with custard, cream or vanilla ice cream.