Place pecans on a lined baking tray, sprinkle over caster sugar and drizzle with honey. Roast for 15 minutes or until the sugar and honey have caramelised and the pecans are lightly browned. Remove from the oven and immediately whiz in a small food processor until coarsely ground – don’t grind the nuts too fine, as it’s nice to have some larger bits in the crumble for texture.
Place flour in a large bowl and rub in the butter, using your fingertips, until fine crumbs. Stir in the brown sugar, oats, 1/2 teaspoon cinnamon and the pecan crumbs. Spread mixture on a lined baking sheet and toast in the oven for 20-25 minutes until golden and crisp.
Meanwhile, heat a chargrill pan over high heat. Spray the cut side of the fruit with oil, then cook, cut-side down, for 1-2 minutes. Place in an ovenproof dish.
Drizzle plum halves with honey and sprinkle with most of the pecan crumble. Cook in the oven for a further 10 minutes or until the plums are tender and juicy.
To make the cinnamon yoghurt drizzle, mix the yoghurt with remaining 1/2 teaspoon cinnamon and 1 teaspoon honey in a bowl. Chill until ready to serve.
To serve, top the plum halves with the cinnamon yoghurt drizzle and sprinkle with the remaining pecan crumble.
