Plum & pecan crumble slice

Name: Plum & pecan crumble slice
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 9
Ingredients: 130 g unsalted butter, softened, plus extra for greasing; 150 g pecans; 100 g demerara or light brown soft sugar; 1 egg yolk; 130 g plain flour; ½ tsp ground cinnamon; ¼ tsp fine sea salt; Crème fraîche or Greek yogurt, to serve

This is the love child of a crumble and a traybake. Keep any leftovers in the fridge (for up to 3 days); they’ll relax into something lovely and jammy. A slice with a dollop of Greek yogurt for breakfast is not a terrible way to start the day…

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Vegetarian

Makes9 squares
CourseDessert
Prepare30 mins
Cook45 mins
Total time1 hr 15 mins
Pluscooling

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130g unsalted butter, softened, plus extra for greasing
150g pecans
100g demerara or light brown soft sugar
1 egg yolk
130g plain flour
½ tsp ground cinnamon
¼ tsp fine sea salt
Crème fraîche or Greek yogurt, to serve

Fruit

8 plums, cut into thin wedges
1 orange (scrubbed), zest
¼ tsp ground cinnamon
1 tbsp cornflour
2 tsp demerara or light brown soft sugar

Preheat the oven to 190ºC, gas mark 5. Grease and line the base and sides of a 20cm square baking tin. Spread the pecans out on a baking tray and bake for 12 minutes. Remove from the oven and, once cool, roughly chop 50g of the pecans; set aside. Put the remaining 100g pecans in the small bowl of a food processor and whizz until roughly ground.
Put the butter and sugar in the bowl of a stand mixer (or just a large bowl, if using an electric hand mixer) and beat for 4-5 minutes, until light. Add the ground pecans and egg yolk, beat to combine, then sift in the flour, cinnamon and salt. Mix until just combined – you don’t want to overwork the dough. Set aside about a quarter (100g) – and spread out the remainder in the base of the tin. Pat down to form an even layer.
Mix together all the ingredients for the fruit, then arrange on top of the dough in the tin, discarding any juices released from the plums. Crumble over the remaining dough – it should form into small clumps – then sprinkle with the chopped pecans. Bake for 25-30 minutes, then remove from the oven and allow to cool completely before cutting into squares or rectangles and serving with crème fraîche or yogurt.