Plum Crumble – a Twist on a Childhood Favourite
When I was a child, one of my favourite autumn dishes were knedels (a type of dumplings) stuffed with plums and served with cream.
My grandmother used to make them, and I loved them! I can still remember cutting them in half and watching the plum juice flow and mix with the cream: it was pure deliciousness!
Nowadays, when I fancy a similar taste, but in a lighter version, I cook some plums for a few minutes until they release their juices and have them with yoghurt.
However, sometimes I just want to have something a little sweeter and more complicated. And that’s when I make my Plum Crumble.
The below recipe combines cooked (or, in this case – baked) plums that I like so much with a dessert I adore – a crumble.
Unlike in the recipe for Apple Crumble, here I made the crumble topping with porridge oats so you could have it either as a dessert or as a breakfast on a lazy day if served with yoghurt.
Plum Crumble
Ingredients
- 700 g plums washed, stoned and each cut into 4 pieces,
- 1 tbsp Demerara sugar
- 0.5 tsp cinnamon
Crumble:
- 120 g plain flour
- 50 g porridge oats
- 50 g dark muscovado sugar
- 100 g butter cut into small cubes,
- 1 tbsp Demerara sugar
Instructions
- Preheat an oven to 200 Celsius degrees.
- Put the prepared plums in an oven-proof dish, sprinkle the sugar and cinnamon on top, stir.
- In a bowl mix the flour, porridge and muscovado sugar, add the butter cubes and rub it in using your fingers until you can’t see any of the dry ingredients not combined with the butter, but you have crumbs of different sizes.
- Scatter the crumble on top of the plums, sprinkle the Demerara sugar on top and put into the hot oven.
- Bake for 35-40 minutes.
Nutrition
Related Recipes:
Yeast Cake with Plums and Crumble Topping [My Grandma’s Baking – Part I]
