- 1.5 kg plums
- 3 tbsp. Sweet Nature brown cane sugar
- 125 ml water
- 2 tsp. cinnamon
- 3 tsp. Küchenmeister cornstarch
- 175 g Küchenmeister wheat flour T405
- 110 g Sweet Nature brown cane sugar
- Pinch of salt
- 110 g cold butter
- 1 tsp. cinnamon
Wash the plums, slice them in half, and remove the stones. Place the sugar into a pot and over a low heat caramelize it. Now add ¾ of the plums, the water and the cinnamon and simmer for 2-3 minutes, or until the caramel is fully dissolved. Mix the cornstarch with 1-2 tablespoons of water until smooth, and stir it into the pot. Reduce the temperature and while stirring constantly simmer the plums for a few more minutes. Remove the pot from the stove and set to the side.
Mix together the flour, sugar and salt. Add the butter (cut into pieces) and using your fingers; rub the ingredients together until the mixture looks like chunky crumbs.
Preheat oven (conventional 190°C / convection 170°C).
Place the remaining uncooked plums into an oven safe dish. Pour the plum compote on top and stir to combine. Evenly distribute the crumble on top of the plums and bake for ca. 45 minutes, or until the crumble is golden brown and the plums are bubbling up the sides. Remove from the oven, cool briefly and enjoy!
This recipe tastes great with vanilla ice cream or fresh whipped cream!