Recipe for plum crumble with vanilla cream
Yesterday, we were in Zealand for a party at my partner’s family’s place and brought back a big batch of plums from their garden. Danish plums are in season right now and taste fantastic in salads, compotes, cakes, breakfasts, and much more… Here, I’ve used them in a plum crumble, which can be served either for breakfast, with afternoon coffee, or as a dessert…
The soft, slightly tart plums are delightfully paired with a crispy, sweet crumble topping and a dollop of cold whipped cream—or skyr if you’re serving it for breakfast…
Crumble tastes wonderful and is super easy to make—can be ready in about half an hour,
Equipment
- Oven
- Ovenproof dish
- Bowl
- Hand Mixer
Ingredients
Plum Crumble
- 400 gram Plums pitted and diced
- 50 gram Sugar
- 30 gram Almonds chopped
Crumble Topping
- 48 gram Almond Flour
- 35 gram Oatmeal
- 12 gram Brown sugar
- 1.3 gram Cinnamon
- 50 gram Butter cold
Vanilla Foam
- 300 gram Cream
- 8 gram Powdered Sugar
- 4 gram Vanilla Sugar
Instructions
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit), conventional oven.
- Toss plums with sugar and almonds and spread the mixture in a small ovenproof dish - or in 4 small ovenproof bowls if serving in portions.
- Put all the ingredients for the dough in a bowl and mix with a hand mixer until you get a crumbly dough.
- Spread the dough over the plums and optionally top with a few chopped almonds.
- Bake for 20 minutes in the oven.
- Meanwhile, whip cream with powdered sugar and vanilla sugar - whip until you have a light whipped cream.
- Serve the plum crumble with a good cup of coffee and vanilla cream.