Plum and hazelnut crumble

The stone fruit season is going, going, almost gone so we wanted to grab some of the last plums while we can - their sweet tartness is heavenly in a crumble, particularly combined with toasted hazelnuts. This is being offered as a deconstructed crumble - a pouch full of fruit and another bag containing the topping - it will stay fresher, freeze better and enable you to cheat more easily by using your own baking dish. We cook the plums gently with vanilla, cinnamon and star anise until they just start to collapse. The plum mixture should be quite tart to contrast with the delicious, biscuity crumble topping - flour, butter, brown sugar, oats, cinnamon and hazelnuts. Empty the plums into a baking dish and sprinkle generously with the crumble before baking in a 180C oven for 20-25 minutes or until golden and crisp. Serves 6.

Plums, castor sugar, vanilla, cinnamon, star anise, plain flour, butter, brown sugar, oats, hazelnuts, cinnamon.

Serve with cream, custard or ice cream.