Plum-nectarine crumble with hazelnuts

Ingredients:

Filling

• 1 kg nectarines (about 5 pcs.), cut into 1 cm thick slices.
• 0.5 kg plums (about 4 pcs.), cut into 1 cm thick slices.
• 3/4 cup granulated sugar
• 2 tbsp. flour
• 1 tbsp. freshly squeezed lemon juice
• 1/4 teaspoon salt

Topping

• 0.5 cups premium flour
• 0.5 cup whole grain wheat flour
• 0.5 cup brown sugar
• 0.5 tsp ground cinnamon
• 0.5 tsp salt
• 2/3 tbsp. blanched hazelnuts, chopped
• 110 g unsalted butter, room temperature
• Vanilla ice cream or whipped cream, for serving

Preparation:

1. Preheat oven to 190°C. Grease a 22x32 cm baking pan with butter.
2. In a large bowl, combine nectarines, plums, granulated sugar, all-purpose flour, lemon juice and salt.
3. Prepare the toppingIn a medium bowl, combine both flours, brown sugar, cinnamon, and salt, then fold in the hazelnuts. Use your fingers to mix in the butter until a lumpy dough forms.
4. Spoon the filling and all the juices into the prepared pan. Arrange handfuls of topping on top. Bake until the topping is golden brown and the filling is bubbling, 40-45 minutes. Let cool for at least 15 minutes. Serve with ice cream or whipped cream.