Plum Crumble Recipe
Warm sweet sour and tangy dessert

This bottomless plum crumble recipe is a great alternative to the yeast plum cake with crumble or streusel on top and is a delicious dessert. It can be served as is or topped with whipped cream that melts over the warm dessert or even some vanilla ice cream.

Other crumble variations are made with apples, peaches, red currants, gooseberries, raspberries or even a mix of combinations. This depends on seasonal availability.The crumble or sometimes even called crisp can be flour based, or mixed with nuts, or rolled oats. It can be spiced with cinnamon, cloves or nutmeg. This depends on the taste that you prefer, but each spice influence smells and tastes delicious and sometimes adds a particular health benefit too.

Crumble recipe with plums

We use a round heat proof glass dish which is about 21cm in diameter. It makes about 6 to 8 portions.

Filling:

• 1kg of plums
  
• 1 tablespoon of butter

Crumble ingredients:

• 2/3 cup of flour
• 2/3 cup of almond flour
• 2/3 cup of rolled oats
  
• 2/3 cup of sugar
• 100g of butter at room temperature
• 1 teaspoon of ground cinnamon

Method:

1. Preheat the oven to 180C°. Convert!
2. Grease the baking form with butter and add the pitted and quartered plums until the dish is about 2/3 full. If the plums have a very sour after taste I usually sprinkle one tablespoon of sugar directly on top of the plums and give it a stir.
3. To make the crumble, mix the spelt flour, quick rolled oats and almond flour with the rest of the sugar and the one hundred grams of butter. Cinnamon goes well with plums. Knead everything together in a bowl for about five minutes until it is almost one big mass but still able to crumble.
4. Spread the crumble mix over the plums and bake for 35-45 minutes or until the plums loose their shape.

Plum crumble is best served when it is still warm. It also goes well with whipped cream, vanilla sauce, or some ice cream.

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