Plum and cinnamon oat crumble

Name: Plum and cinnamon oat crumble
Total time: 50 min
Yield: 6 servings
Cuisine: Hungarian
Ingredients: 800 g plums, pitted and quartered; 1 tbsp honey; 1 tsp cinnamon; 1 tbsp cornstarch; 100 g rolled oats; 50 g wholemeal flour; 30 g ground walnuts; 40 g cold butter, cubed; 2 tbsp brown sugar; 1 pinch salt

Time: 50 min6 servingsapprox. 240 kcal / serving (estimated)approx. 5 g protein / serving

Plum and cinnamon oat crumble is a seasonal, simple, healthier dessert: the plums are tart, the crumble crunchy and nutty. The oats and wholemeal flour are rich in fiber, and honey sweetens naturally. Worth making in the autumn plum season.

Plum and cinnamon oat crumble (illustration)

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Method

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Preheat the oven to 190 °C (170 °C fan). Butter a 20x25 cm ovenproof dish.
Toss the plums with the honey, half of the cinnamon and the cornstarch and spread them in the dish. The cornstarch binds the fruit juices.
For the crumble, mix the oats, flour, ground walnuts, brown sugar, salt and the remaining cinnamon. Rub in the cold butter with your fingertips until you get a coarse crumble.
Scatter the crumble evenly over the plums and press down lightly.
Bake at 190 °C for 30-35 minutes until the top is golden brown and the fruit bubbles at the edges. Rest for 10 minutes.
Serve lukewarm with a spoon of yogurt, vanilla ice cream or whipped cream. Keeps for 3 days in the fridge.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Use sweet, ripe plums, but not overripe ones.
The cornstarch binds the fruit juices so it does not turn watery.
Apples, pears and apricots work too.
You can make the crumble ahead and freeze it.

Frequently asked questions

Can frozen plums be used?

Yes, but do not thaw them, and add 5 minutes to the baking time.

Can it be vegan?

Yes, with coconut oil or plant-based margarine instead of butter.

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