Plum Crumble

When I was a child one of my favorite autumn dishes were knedels (a type of dumplings) stuffed with plums and served with cream that my grandmother used to make. I can still remember cutting them in half and watching the plum juice flow and mix with the cream: it was pure deliciousness! Nowadays when I fancy a similar taste (in a much lighter version of course) I simply cook some plums for a few minutes till they release their juices and have them with yogurt. Not the same but does the trick!

The below recipe combines cooked (or in this case – baked) plums that I like so much with a dessert I adore – a crumble. The crumble topping is made with porridge oats so I guess you could have it either as a dessert, or maybe even as breakfast on a lazy day, if served with yogurt.

INGREDIENTS (for 6-8 portions):

700g plums, washed, stoned and each cut into 8 pieces,

1 tbsp demerara sugar,

0.5 tsp cinnamon,

Crumble:

120g plain flour,

50g porridge oats,

50g dark muscovado sugar,

100g butter, cut into small cubes,

1 tbsp demerara sugar.

METHOD:

1. Preheat an oven to 200 Celsius degrees.
2. Put the prepared plums to an oven-proof dish, sprinkle the sugar and cinnamon on top, stir.
3. In a bowl mix the flour, porridge oats and muscovado sugar, add the butter cubes and rub it in using your fingers until you can’t see any of the dry ingredients not combined with the butter but you have crumbs of different sizes.
4. Scatter the crumble on top of the plums, sprinkle the Demerara sugar on top and put to the hot oven.
5. Bake for 35-40 minutes.