You can still get plums and damson plums everywhere here in Germany… but that will be over soon and then the dark time of the year begins – the time of frozen berries and fruits ;P Well… at least if you want to bake with seasonal and regional fruits and berries. Until then – let’s make the best out of it and prepare one last dessert with plums: a delicious Damson Plum Crumble. So easy to prepare and so good at the same time. Served with some vanilla ice cream or custard this is one of my favorite desserts. Of all times! ;)
Some say “crumble” some others say “streusel”. Doesn’t matter. The result is the same. Delicious! Here in Germany, it’s not a very common dessert. We don’t just bake some fruits with streusels on top. We normally make cakes. With the same ingredients ;) I love baking crumbles because they are so super easy to make. I don’t mind that the result looks a bit messy on your plate ;P
Since crumbles are so easy to make and need only a few basic ingredients you can make them basically all the time. Flour, sugar, and stuff like that are something most of us have at hand all the time. All you need on top of that are fruits or berries. Also something most people have at home often. Fresh or frozen doesn’t matter here. If you got some cherries or blueberries in your freezer you can make this dessert as well. We almost always have some apples at home – something you can also use here… in case you prefer them over plums ;)
What else could I tell you about this dessert? It’s super delicious. It’s not gonna win a beauty contest, but the flavors and texture are really great… don’t judge a book by its cover, right? ;P No really – it’s so good. Some vanilla ice cream or vanilla custard on the side and you will agree for sure ;)
Make sure you save something for yourself when serving this dessert… it will be gone in an instant. That’s a pro tip ;P
INGREDIENTS / ZUTATEN
(5 servings)
For the plums:
21 oz. (600g) damson plums, pitted
2 tbsp. sugar (or xylitol)
2 tbsp. cornstarch
zest of 1/2 organic lemon
1 pinch of cinnamon
1 tbsp. lemon juice
For the crumble:
5.3 oz. (150g) spelt flour
3.5 oz. (100g) spelt porridge flakes
1/4 cup (50g) sugar (or xylitol)
1/2 tsp. cinnamon
1/4 tsp. salt
3.5 oz. (100g) butter, cold
(5 Personen)
Für die Zwetschgen:
600g Zwetschgen, entsteint
2 EL Zucker (oder Xylit)
2 EL Speisestärke
Abrieb einer 1/2 Bio-Zitrone
1 Prise Zimt
1 EL Zitronensaft
Für die Streusel:
150g Dinkelmehl (Type 630)
100g Dinkel Porridge Flocken
50g Zucker (oder Xylit)
1/2 TL Zimt
1/4 TL Salz
100g Butter, kalt
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Lightly grease a 9 inches (23cm) pie dish or casserole dish and set aside.
2. Wash, dry, halve and pit the damson plums. Place in a bowl. Add sugar, cornstarch, lemon zest, cinnamon, and lemon juice, and mix well. Transfer to the prepared baking dish.
3. For the crumbles, mix the flour, porridge flakes, sugar, cinnamon, and salt in a bowl. Add the cold butter in small pieces. Rub everything between your fingers until you get nice crumbles of different sizes. Distribute evenly over the plums and bake in the preheated oven for about 45-50 minutes. The crumbles should have a nice color and the liquid from the plums should be bubbling here and there at the surface of the crumble. Remove from the oven and let cool slightly. The Damson Plum Crumble tastes best served still warm with some whipped cream/ice cream/vanilla sauce ;)
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine 23cm (9 inches) Pie Form oder Auflaufform leicht einfetten und zur Seite stellen.
2. Die Zwetschgen waschen, trocknen, halbieren und entsteinen. In eine Schüssel geben. Zucker, Stärke, Zitronenabrieb, Zimt und Zitronensaft dazugeben und gut vermischen. In die vorbereitete Form füllen.
3. Für die Streusel das Mehl, Porridge Flocken, Zucker, Zimt und Salz in einer Schüssel vermischen. Die kalte Butter in kleinen Stücken dazugeben. Alles mit den Fingern verreiben, bis unterschiedlich große Streusel entstehen. Die Streusel über die Zwetschgen schütten und dann für etwa 45-50 Minuten im vorgeheizten Ofen backen. Die Streusel sollten schön Farbe bekommen haben und die Flüssigkeit der Zwetschgen sollte hier und da durch die Streusel blubbern. Aus dem Ofen holen und etwas abkühlen. Der Zwetschgen Crumble schmeckt am besten noch leicht warm mit etwas Schlagsahne/Eiscreme/Vanillesoße servieren ;)
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Here is a version of the recipe you can print easily.
Print
Easy Damson Plum Crumble
- Prep Time: 00:15
- Cook Time: 00:40
- Total Time: 01:00
- Yield: 1 1x
- Category: Desserts
- Cuisine: United Kingdom
- Diet: Vegetarian
Description
The perfect sweet treat in fall – an easy Damson Plum Crumble. Perfect with some vanilla ice cream or vanilla sauce. So good!
Ingredients
For the plums:
21 oz. (600g) damson plums, pitted
2 tbsp. sugar (or xylitol)
2 tbsp. cornstarch
zest of 1/2 organic lemon
1 pinch of cinnamon
1 tbsp. lemon juice
For the crumble:
5.3 oz. (150g) spelt flour
3.5 oz. (100g) spelt porridge flakes
1/4 cup (50g) sugar (or xylitol)
1/2 tsp. cinnamon
1/4 tsp. salt
3.5 oz. (100g) butter, cold
Instructions
1. Preheat the oven to 350°F (180°C). Lightly grease a 9 inches (23cm) pie dish or casserole dish and set aside.
2. Wash, dry, halve and pit the damson plums. Place in a bowl. Add sugar, cornstarch, lemon zest, cinnamon, and lemon juice, and mix well. Transfer to the prepared baking dish.
3. For the crumbles, mix the flour, porridge flakes, sugar, cinnamon, and salt in a bowl. Add the cold butter in small pieces. Rub everything between your fingers until you get nice crumbles of different sizes. Distribute evenly over the plums and bake in the preheated oven for about 45-50 minutes. The crumbles should have a nice color and the liquid from the plums should be bubbling here and there at the surface of the crumble. Remove from the oven and let cool slightly. The Damson Plum Crumble tastes best served still warm with some whipped cream/ice cream/vanilla sauce ;)
Notes
Enjoy baking!
Keywords: crumble, streusels, damson plums, fall, dessert
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;)
