Plum cobbler with hazelnut and oat crumble topping

┬áToday’s quick bake, Plum cobbler with hazelnut and oat crumble topping, from Short and Sweet by Dan Lepard. Hate to say it but Instagram does make it look lovely. I went off instagram over summer when sharing photos was made compulsory but now might start using it again. I made the cobbler/crumble hours ago and we actually had it for breakfast, which was rather decadent. Didn’t have time to post earlier as was in a rush. Cobbler/ crumble was lovely, good crunch from hazelnuts.

I was planning a different breakfast, sort of a hash made with leftover salt beef brisket and mash from Hugh FW’s Three Good Things but run out of time as we had tickets to see the new Bond film. I was also making sourdough and had to time the final proving while we were out watching the film. So, today’s been a bit chaotic. Film was OK, think I liked it more than some of the recent Bonds, loved the cinematography but then Roger Deakins is always brilliant and I also liked how it was a return to basics. It was a bit slow though at times and Bond shouldn’t be slow, perhaps I was willing it to get on with it as had sourdough waiting to go into the oven…

Now, back at home, sourdough done and the salt beef hash/cakes are chilling. Back to kitchen, making lasagne with cavolo nero and mushrooms (another River Cottage Veg recipe). Long walk tomorrow planned, must walk off all this food…

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Cobnut and plum tart

So good and now so completely gone…

20120930-170623.jpg Dan Lepard’s Cobnut and plum tart from Short and Sweet and what a perfect tart for this particular time of the year when both plums and cobnuts are in season. I originally wanted to make buns for a family get together this morning but realised I’d have to start at 5am if they were to be ready. This recipe was hidden towards the back of Dan’s book so I didn’t think of it at first but when I did see it, it brought happy memories of summers spent at my gran’s house and a hazel tree from which I often picked and ate ‘green’ nuts. Thankfully our fabulously well supplied local green grocer had cobnuts so I made the tart this morning, I really am quite sad there’s none left.

20120930-172050.jpg Cobnuts were toasted, chopped, then mixed with flour, butter, a bit of sugar and a little bit of milk into a crumbly pastry, half of which was then pressed into the bottom of the case, while the other half was crumbled on top. Filling was just chopped plums, mixed with a little sugar, lemon juice and cornflour to hold it together.