The recipe for muscovado plum, tarragon and hazelnut crumble by Thomasina Miers | The new flexitarian

Plums still abound. We seem to have had a bumper crop this year, and I can't resist them along with their most trusted companion, star anise, a spice that throws an aromatic wrap over their tart fruit flavor. This combination works just as well in savory sauces and ketchups as it does in sweet jams and ice cream. In this Brown Sugar Hazelnut Crumble, I take inspiration from the theme, using the aniseed qualities of tarragon alongside plums: bright flavors that vibrate with a light crunch.

Plum Crumble, tarragon and hazelnut muscovado

I like to serve it with gently whipped double cream with a few tablespoons of dark rum, a little orange zest and a tablespoon icing sugar.

Preparation 20 minCooking time 45 minFor 4 to 6 people

700 g of plums, washed, halved and pittedJuice and zest of ½ lemon100g golden caster sugar1 tsp vanilla essence or the seeds from half a pod20g coarsely chopped tarragon leaves

For the garnish130g vanilla flour spelled 1 tsp cinnamon 1 tsp ground ginger 1 tsp sea salt 150g muscovado sugar 100g jumbo oats 150g toasted and coarsely chopped hazelnuts 160g cold unsalted butter c cut into cubes

Heat the oven to 200C (180C fan)/390F/gas 6. Place the plums in a baking dish just large enough to hold them, then mix with the lemon, sugar, vanilla and tarragon, and roast for 10 to 15 minutes, until the plums begin to soften.

While time, prepare the filling. In a large bowl, whisk together the flour, spices, salt, sugar, oats and two-thirds of the nuts. Once combined, lightly rub in the butter with your fingers until the mixture is slightly coarser in texture than breadcrumbs and with a few larger lumps. Loosely spread the crumble topping over the fruit. top with the reserved nuts, then bake for 20 to 30 minutes, until the crust is golden brown and the plum syrup seeps and bubbles through the crumble around the edges.

Bake to cool for 10 minutes, then serve with ice cream, double cream or crème fraîche.

The simple flex

Vegetable oil makes a good alternative to butter in the crumble topping - try an organic hemp seed or pumpkin seed oil for taste.