A traditional German dessert celebrating juicy plums with a buttery topping that contrasts beautifully with the tender, sweet fruit.
Ingredients
Scale:
1 kg Zwetschgen (Italian plums), pitted and halved
100 g granulated sugar
1 tsp cinnamon
2 tbsp cornstarch (optional, for thickening)
1 tbsp lemon juice
200 g all-purpose flour
100 g rolled oats
100 g brown sugar
150 g cold unsalted butter, cubed
1/2 tsp salt
1/2 tsp baking powder
Instructions
Preheat your oven to 180°C (350°F).
In a large mixing bowl, combine the halved Zwetschgen, granulated sugar, cinnamon, cornstarch, and lemon juice. Gently toss until well-coated.
Pour the plum mixture into a buttered 9x13 inch baking dish, spreading it evenly.
In another bowl, mix the flour, rolled oats, brown sugar, salt, and baking powder. Add the cold butter cubes and blend until the mixture resembles coarse crumbs.
Evenly sprinkle the crumble topping over the plums in the baking dish.
Place the baking dish in the preheated oven and bake for about 40-45 minutes.
Once baked, let it cool for about 10 minutes before serving warm.
