Plums - plums - plums - this is the forth recipe in a row with plums. Actually is now bein published a little ealier than expected, as a work colleague of mine "demand" this recipe for some coming week-end guests ! Hopefully both you and the week-end guests will enjoy these plum crumbles :-)
I have found this recipe om Reine Claude s'érouler or in more "plain" English Plum Crumble in the weekly newsletter (week 32/2012) from Årstiderne. But as I got these plums with a French name from a French work colleague, I decided to give this recipe a French to maintain the French touch.
The flavour combination for the crumble top in form of cinnamon and cardamon is very tasteful. The rest of crumble part is OK, but I have had better texture with the crumble lid from this recipe on rhubarb crumble.
Reine Claude s'érouler a la Årstiderne: - 12 pieces
- 500 g plums - without stone and roughly chopped
- 100 g sugar
- 1 tablespoon home-made vanilla sugar
- 60 g (cake) flour
- 40 g oat flakes
- 110 g sugar
- 80 g hazelnuts - chopped
- 1 teaspoon cinnamon
- ½ teaspoon cardamon
- 100 g butter
- Heat the oven (conventional) to 200'C.
- Mix the roughly chopped plums, sugar and vanilla sugar together. Fill the mix into paper muffin forms.
- Knead flour, oat flakes, sugar, hazelnuts, spices and butter together to the crumble part.
- Make a small lid of the crumble part and place it on top of the plums.
- Place the small plum crumble in the middle of the oven. Bake the crumbles at 200'C for 20-25 minutes.
- Serve the crumbles warm or cold.