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

Seasonal plums baked to bubbly perfection under a gently aniseed-perfumed, nutty crumble

Plums still abound. We seem to have had a bumper crop this year, and I can’t resist them with their most loyal companion, star anise, a spice that throws an aromatic shawl over their tart fruit flavour. This combination works as beautifully in savoury sauces and ketchups as it does in sweet jams and ice-creams. In this nutty, brown sugar crumble, I draw on the theme, using the aniseed qualities of tarragon alongside the plums: glowing flavours that thrum together with a light crunch.

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