Autumn  Fruit Crumble

Raymond Blanc bakes his crumble topping separately and I love this idea as it is nice and crunchy, which is just how I like it so I have done that here.  However feel free to bake it all together if you can't be faffed.

Preheat oven to 200°C/Fan 180°C/Gas Mark 6.  Place plums skin side down in a roasting dish.  Drizzle maple syrup over the plums and roast for 15 mins.

Reduce oven to 190°C/Fan 170°C/Gas Mark 5.  Sieve flour and sugar into bowl.  Rub in butter with fingertips until mixture resembles breadcrumbs.  Spread out on a baking tray and bake for 10-15 mins until golden.   Add the blackberries to the plums, add the chopped hazelnuts to the crumble,  top the fruit with the crumble and reheat for 10 mins.  Serve with custard, cream or whatever floats your boat.

Ingredients
Topping:

200g plain flour

100g caster sugar

100g unsalted butter

50g hazelnuts (chopped)

Filling:

750g plums (halved and stoned)

200g blackberries

2 tbsps maple syrup

Cooking time
30 mins