Plum Crumble Recipe

Name: Plum Crumble Recipe Top 3*** | Thomas Sixt Foodblog
Prep time: 15 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: plum 250 g; Butter cold 70 g; brown cane sugar 70 g; flour 140 g; vanilla sugar 1 packet; mint some

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

For today I have prepared my recipe plum crumble for dessert.

Summer is blue, so they say, because the wonderful fruits are available on the market in July, August and September, later varieties also until October.

The preparation time for this simple dessert is less than 30 minutes. You can prepare this dessert well when guests arrive.

Now let yourself be tempted to bake and enjoy the pictures and tips before you go into the kitchen. I wish you success, send me a message, I am looking forward to it!

Table of Contents

1. Prepare Streusel for Plum Crumble
2. Preparing Fruits for Plum Crumble
3. Baking Tray or Mold, Mini or Maxi Crumble
4. Recipe Plum Crumble
5. Calories and Nutritional Values
6. Other suitable ideas

1. Prepare Streusel for Plum Crumble

For this simple “cake” you only need the fruit and freshly prepared crumbles. The crumbles are made with butter, flour, sugar and vanilla sugar.

For the flour you can try either wheat flour or gluten-free varieties such as mixed flour or buckwheat flour. I would particularly recommend the latter! Buckwheat flour tastes incredibly delicious and goes well with the taste of plums.

Sieve the flour before preparation, this makes the crumbles better!
Baking tip from chef Thomas Sixt

As far as sugar is concerned, only whole cane sugar comes into question for me. I like the taste and use it where I can instead of white industrial sugar.

Besides primal salt or Himalayan salt, brown whole cane sugar is one of the basic ingredients in my kitchen!
Ingredients tip for your kitchen from chef Thomas Sixt

You can prepare your crumbles with cold or warm butter, the consistency changes accordingly.

Prepare streusel for cake — Crumbles are made of butter, flour and sugar. Hot or cold butter determines the later consistency.

Soft butter makes fine, hard butter makes coarse crumbles
Baking tip from chef Thomas Sixt

2. Preparing Fruits for Plum Crumble

Pay attention to quality when shopping! Ripe plums rot relatively quickly and it is worth taking a close look in the shop.

Wash the plums and then rub dry, then cut into slices. The pictures give you an impression.

Plum wedges — Cut the plums into thin slices.

3. Baking Tray or Mold, Mini or Maxi Crumble

This dessert is really ingenious! You can put crumbles and fruit in small, buttered moulds or prepare a whole baking tray.

I am more the mould type and like to bring the dessert directly to the table in portions.

Place the plums in the dish — Place the prepared plums in the mould. Buttering is not absolutely necessary!

Plums and crumble raw in a mold — Cover the plum slices generously with crumble. That will be really delicious!

The advantage of moulds: from the oven, it goes straight to the table. This is very practical when visitors come!
Baking tip from chef Thomas Sixt

4. Recipe Plum Crumble

Plums Crumble

Simple baking recipe for a wonderful dessert with fruit from Chef Thomas Sixt.

Servings 2

Calories 367

Preparation Time 15 Min.

Cook Time 25 Min.

Total Time 30 Min.

Simple guide to the preparation of plum crumble.

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Ingredients

250	g	plum
Streusel
70	g	Butter cold
70	g	brown cane sugar (ground into icing sugar)
140	g	flour
1	packet	vanilla sugar
Sonstiges
some		mint (as decoration)