1. Start with the compote by washing and drying the fruits. Pit the plums and quarter. Peel the apples, quarter, core and dice (about the size of the plum pieces). Add together with the sugar, butter, vanilla extract, and cinnamon to a large pot and heat up over medium-low heat until the butter has melted. Let simmer until the fruits are soft but not mushy and the liquid in the pot has thickened a bit – like a compote. Take off the heat and pour into a 10-inch pie dish. Set aside.

 

Preheat the oven to 375°F (190°C). Mix the flour with the sugar, baking powder, cinnamon, and salt in a large bowl. Add the cubed cold butter and rub everything between your fingers until the mix feels and looks like wet sand (some larger butter pieces are ok). Whisk the milk with the egg to combine and add to the bowl – use a fork or spoon to mix everything. The dough will be very sticky and soft. Use a spoon and place dough portions all over the compote – leave some space in between. Sprinkle with the sugar and place in the oven. Bake for 35-40 minutes until the top has a nice golden color. Take out of the oven and let cool down for 10 minutes, then serve warm with some whipped cream or ice cream.