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Plum Crumble with Cinnamon Streusel | Crispy & Fruity
(0)
45 min
Quick
Knuspr-Küche
Ein herrlich aromatischer Zwetschgen-Crumble mit saftigen Spätsommer-Zwetschgen unter einer dicken Schicht knuspriger Zimt-Mandelstreusel. Schnell zubereitet und warm serviert der perfekte Seelenwärmer für den Herbst.
Ingredients
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat (160 °C fan). Lightly grease an ovenproof baking dish with a little butter.
Thoroughly wash, halve, pit, and quarter the plums. In a bowl, toss with cornstarch, 25 g of sugar, 1 tbsp of freshly squeezed lemon juice, and a little grated lemon zest. Spread the fruit evenly in the baking dish.
Streusel & Baking
For the streusel, mix the wheat flour, the remaining sugar (50 g), vanilla sugar, ground cinnamon, and a pinch of fine table salt in a mixing bowl. Cut the cold butter into small cubes and add it.
Chef's tip
For particularly juicy results, ripe late-summer plums with firm flesh are ideal, as they keep their shape during baking and add a pleasant tart note.
Leftover crumble can easily be reheated the next day in the oven at 160 °C for about 8–10 minutes so that the streusel becomes wonderfully crispy again.
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