Plum and cardamom crumble

Name: Plum and cardamom crumble
Ingredients: 100 g oat and wheat flakes; 500 g plums; 1 tablespoon sugar; 1/2 teaspoon ground cardamom; 1 tablespoon butter (optional)

Dessert - Plum and cardamom crumble by Tinca I. - Recipia

Plum and cardamom crumble is baked with the flakes arranged on top of the fruit, not mixed through it. The plums soften in the oven, while the oat and wheat flakes turn lightly golden in a thin crust with a little sugar and cardamom. I cut the plums in half so visible pieces remain after baking. Prep: 15 minutes. Cook: 20-30 minutes. Total time: 35-45 minutes. Serves: 4. Approximately 190 kcal and 4 g protein per serving.

Ingredients

100 g oat and wheat flakes
500 g plums
1 tablespoon sugar
1/2 teaspoon ground cardamom
1 tablespoon butter (optional)

Preparation

1. Heat the oven to 180°C. Wash the plums, remove the stones and cut them in half. 2. Arrange the plums in a baking dish. 3. Mix the flakes with the sugar and cardamom. If using butter, add it now and work it into the mixture. 4. Spoon the mixture over the plums and bake for 20-30 minutes, until the fruit has softened and the flakes are golden. 5. Serve the crumble warm or cold.

Notes

You can replace the wheat with rye in the same amount; wheat and rye contain gluten, and the optional butter adds dairy. Ripe but firm plums release less juice than very soft ones, which can add a few minutes to the baking time. If the fruit is very juicy, choose a wide baking dish rather than a deep one so it does not sit in a thick layer of juice. I increase the amount of flakes in the same proportion as the plums when I make a larger dish. Take your time mixing the cardamom through the flakes, or one spot may end up with a much stronger flavor. Serve it with cold plain yogurt. Leftovers keep covered in the fridge for up to 3 days.