Greek Yogurt Jars with Roasted Plums and Hazelnut Crumble
Greek Yogurt Jars with Roasted Plums and Hazelnut Crumble
Ingredients
- ¼ cup (40 g) unbleached all-purpose flour
- 3 tbsp brown sugar
- 3 tbsp unsalted butter, softened
- ¼ cup (35 g) roasted hazelnuts, chopped
- ¼ tsp fleur de sel or salt
- 4 black plums, pitted and cut into 8 to 12 wedges each
- ⅓ cup (75 ml) maple syrup
- 2 cups (500 ml) 0% vanilla Greek yogurt (see note)
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.
- In a bowl, combine all of the ingredients until just moistened. Press the mixture together with your hands, letting it fall in pieces of varying sizes onto the baking sheet.
- Bake for 12 to 14 minutes, stirring halfway through, or until golden. Let cool completely. The crumble will keep for 4 weeks in an airtight container at room temperature.
Greek Yogurt Jars with Roasted Plums and Hazelnut Crumble