Plum crumble

Name: Plum crumble
Ingredients: 350 g plums; 4 tbsp sugar; 100 g flour; 1/2 tsp ground cinnamon; 100 g cold butter; 5 g butter for greasing

Dessert - Plum crumble by Aurelia N. - Recipia

Ripe plums release their juices in the dish, and the plum crumble develops a soft centre beneath its browned crumbs. The flour and cold butter rub together into irregular crumbs, with a little cinnamon; I eat it while it’s still slightly warm, when the fruit is soft but the topping still crunches. Preparation: 15 minutes. Cooking: 20-25 minutes. Rest: 20 minutes. Total time: 55-60 minutes. Serves: 4. About 370 kcal and 3 g of protein per serving.

Ingredients

350 g plums
4 tbsp sugar
100 g flour
1/2 tsp ground cinnamon
100 g cold butter
5 g butter for greasing

Preparation

1. Wash the plums, remove the stones and cut the fruit into quarters or sixths. Sprinkle half the sugar over them and set aside for 20 minutes. 2. Heat the oven to 180°C. Put the flour, cinnamon and remaining sugar in a bowl. Add the cold butter, cut into pieces, and rub it in with your fingers until you have irregular crumbs. 3. Grease 4 ramekins with butter. Divide the plums between the ramekins and cover them with the crumbs. 4. Bake for 20-25 minutes, until the topping is browned.

Notes

Ripe but still firm plums keep their shape; very soft ones release more juice. If the fruit is unusually juicy after the 20 minutes, drain off just a little of the liquid before dividing it between the dishes, otherwise the base may stay watery. Small ramekins cook the topping faster than a deep dish, so keep an eye on the browning towards the end of the time. Apples or pears can take the place of the plums, cut into pieces of a similar size. Wheat flour and butter make this dessert unsuitable for anyone avoiding gluten or dairy. I serve it as it is, or with a spoonful of cold yoghurt on the side. If you’re making the crumble for a meal, leave the fruit with the sugar while you finish the crumb topping, then put the dishes in the oven just before serving. Baked portions keep covered in the fridge for up to 3 days; the crumbs soften as they sit.