Status: 29.08.2023, 18:30 p.m.
By: Clara Kistner
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Especially on somewhat cooler, perhaps even rainy, summer and autumn days, such a still warm, slightly cinnamony plum crumble from the oven tastes particularly good.
When the plums and plums ripen again in late summer, wonderful puree and compote can be cooked from them, but the sweet and sour fruits also look great in or on a cake. When the plums, slightly boiled down, melt very softly on the tongue, the crispy crumbles that cover the fruit bring another texture to the dreamy dessert.
Plum or plum – that's the difference
The plum, similar to mirabelle plums, is considered a subspecies of the plum. Elongated in shape and much smaller, it not only differs visually from the plum, but also in their taste they are not the same. Thus, according to plums, plums are Ndr.de, more acidic and less watery than plums.
For a crumble, plums and especially plums are really ideal. Together with the buttery crumbles, the sweet and sour fruits provide a true taste experience. (Symbolic image) © Pond5 Images/Imago
Red, yellow, blue, purple, green and black – plums can be found in nature in almost all colours and shapes. They can then be reused in the kitchen in at least as many ways.
Ingredients for the plum crumble with oatmeal crumble
For about four servings
- 500 g plums (e.g. plums)
- 60 g (vegan) butter
- 60 g wheat or spelt flour
- 40 g tender oatmeal
- 50 g ground hazelnuts
- 30 g cane sugar
- 1 teaspoon cinnamon
- Salt
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The fruity crumble with crunch factor is prepared in three quick steps
For a crumble, plums and especially plums are really ideal. Together with the buttery crumbles, the sweet and sour fruits provide a true taste experience. But the classic Apple crumble is also a real ray of hope on gray autumn days.