Plum crunch

  • Preparation Time15 mins
  • Cooking Time45 mins
  • Serves8
  • DifficultyEasy
1.35kg Italian plums, pitted and quartered
260g light brown sugar
40g plain flour
6 tbsp creme de cassis liqueur

For the topping

225g plain flour
170g granulated sugar
130g light brown sugar
1/2 tsp salt
80g rolled oats
60g chopped walnuts
220g cold unsalted butter, diced
Vanilla ice cream, for serving
1) Preheat the oven to 190C/Gas mark 5. In a large bowl, combine the plums, brown sugar, flour and cassis and pour the mixture into a 30 by 20cm shallow baking dish.

2) For the topping, combine the flour, granulated sugar, brown sugar, salt, oats, walnuts and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the plum mixture.

3) Bake the plum crunch for 40 to 45 minutes, until the plums are bubbling and the top is browned. Serve warm or at room temperature with a scoop of ice cream.

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