Vida Recetas Editorial
Plum crumble is a classic German dessert, known for its crunchy base and juicy fruit filling. This plum recipe is perfect for making the most of the fruit's season and surprising your guests with a sweet and slightly tart flavor. Although it may seem elaborate, it is a simple dish to prepare, ideal for cooks of all levels, even those new to baking.
The key to this crumble lies in the combination of textures: a shortcrust base and a crumbly topping that bakes until golden and crisp. The filling of plums macerated with brown sugar and cinnamon provides a delicious contrast. This version uses a cold dough that is briefly frozen to achieve a perfect texture.
It is a versatile dessert that can be served warm or at room temperature, accompanied by a scoop of vanilla ice cream or whipped cream. If you are looking for an easy and elegant recipe for special occasions or a homemade treat, this plum crumble is an excellent choice. There are variations that incorporate nuts or oats into the topping, but this traditional recipe focuses on the pure flavor of plums and buttery dough.
Prep
30 min
Cook
1 min
Servings
8
Mix solid ingredients and then the egg, mix well and store in the freezer for 15 or 20 minutes.
Remove the stone from six plums, chop and add a spoonful of brown sugar, cinnamon and let it rest for 20 minutes
Mix 80g of wheat flour, 40 g of brown sugar and 1ct of cinnamon, then beat an egg, knead and store in the fridge.
Take the dough out of the freezer, grease a mold and with a rolling pin we leave the dough about 5mm with its edges. Place the plums and chop the second dough on top of the plums.
Preheated oven 180° 45 min.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 30 minutes and the cooking time is 1 minutes.
This recipe is designed for 8 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
