Make the most of the season's plums with our homemade Jersey salted caramel with black butter and create this delicious crumble, best served straight from the pan with ice-cream, crème fraîche or custard.
1 bottle of Jersey salted caramel with black butter
200g plain flour
150g ground almonds
100g light brown soft sugar
150g unsalted butter
50g jumbo oats
50g chopped pecans
Melt the caramel in the microwave and pour into a 9 inch sauté pan. Halve the plums and remove the stones.
Place into the pan with the caramel. To make the crumble place the flour, ground almonds, sugar and butter into a food processor and blitz until it reaches the consistency of breadcrumbs. Mix in the oats and pecans and sprinkle over the top of the plum and caramel mix.
Bake at 170c for 30 minutes or until golden. Serve with vanilla ice cream, crème fraîche or custard.