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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.

  • 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
  1. Preheat the oven to 180°C.
  2. 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.
  3. 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.
  4. Bake for 30-40 minutes or until bubbling and golden on top.
  5. Serve with ice cream.

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