Plum crunch

  • 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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