Plum, Miso & Hazelnut Crumble
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
3/4 cup flour
1/2 cup brown sugar
pinch of salt
120g butter, cold
1/2 cup chopped toasted hazelnuts
Plum miso filling
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.