These individual crumbles have a gorgeous autumnal feel - the fruit is poached in red wine and cinnamon, and toasted hazelnuts give the topping extra crunch.
Put 4 x 4” lightly buttered rings on a greased baking tray. In a large bowl rub together butter and flour until it is like fine breadcrumbs. Spoon 2 tbsp of the mixture into the base of the rings and press down lightly with back of spoon. Stir Demerara sugar, cinnamon and nuts into remaining crumble mixture, and put to one side. Preheat oven to 200c.
For the filling, put plums and pears into a saucepan with red wine, balsamic vinegar, cinnamon stick and sugar. Simmer for 12-15 minutes until just softened. Drain well keeping the wine and fruits juices. Divide fruit mixture between each ring and top with the rest of crumble mixture. Bake for 25-30 minutes until golden brown. Meanwhile put wine and juices into a small pan and bring to the boil for 2-3 minutes until reduced and syrupy. Slide a fish slice under each crumble and lift onto a plate. Carefully remove the rings and drizzle around the syrup.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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