August 31, 2012

Reine Claude s'érouler

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
  1. Heat the oven (conventional) to 200'C.
  2. Mix the roughly chopped plums, sugar and vanilla sugar together. Fill the mix into paper muffin forms.
  3. Knead flour, oat flakes, sugar, hazelnuts, spices and butter together to the crumble part.
  4. Make a small lid of the crumble part and place it on top of the plums.
  5. Place the small plum crumble in the middle of the oven. Bake the crumbles at 200'C for 20-25 minutes.
  6. Serve the crumbles warm or cold.

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