Summary

Ingredients

• 700 g plums, fresh or frozen, or 2 lasses 720 ml
• 40 g cornstarch, mixed with 1/2 cup cold red wine, juice or water
• 1 teaspoon cinnamon, vanilla or cardamom
• Honey or sugar as desired

For the sprinkles:

• 400 g flour (type 405 or 550 or whole rain, possibly mixed)
• 160 g suar, brown (a little more for honey)
• 1 tablespoon ground cinnamon or teaspoon vanilla or pulp pod
• 0.5 teaspoon ½ baking powder (tartar)
• 1 pinch (s) salt
• 1 egg (s)
• 250 g butter or mararine
• 100 g almond (s), round
• 1 handful nuts, roughly chopped or almonds

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Instructions

1. With fresh or frozen plums:
2. Plums with water, just covering the bottom, boil once, pulling plenty of juice, thicken this with 60g cornstarch, mixed with a little cold red wine, juice or water, stirring in spices of your choice and honey or sugar according to the sweetness of the fruit and taste, Bring to the boil, immediately remove from heat and let cool down until the base is pre-baked.
3. With plums from glasses:
4. Drain, catching the juice. Mix the cornstarch and seasoning of your choice with 1/2 cup of the juice. Measure out 350 ml of the remaining juice and bring to the boil. Stir in the mixed pudding powder, cook for 1 minute while stirring, remove from heat, stir in plums, allow to cool until the base is pre-baked.
5. Sprinkles for the bottom and on top:
6. Mix the flour, sugar, cinnamon or vanilla, baking powder and salt. Add the egg yolks and the fat. Knead everything with the dough hook of the hand mixer, then with your hands to form sprinkles. Put a good 2/3 of the crumble in a greased springform pan (26cm), press down until the bottom is smooth, press up about 3 cm on the edge.
7. Pre-bake for 10 minutes in a preheated oven (top | bottom heat 200 °, convection: 175 ° gas: level 3).
8. In the meantime, mix the rest of the crumble, which is still a bit sticky from the egg, with the ground almonds and any coarsely chopped nuts of your choice.
9. Take the cake out of the oven, quickly spread the plum groats on the base, crumble the almond crumble over the top. Put back in the oven, reducing the heat to top | bottom heat 180 °, fan-assisted: 160 ° and bake for another 25-30 minutes, cover after 20 minutes if necessary. First cut when it is completely cool.
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11. Tips:
12. Grits: As soon as the cornstarch has been stirred in, stir well so that it doesn`t stick.
13. If you don`t want to pre-bake, sprinkle 1 handful (spoon) of biscuit, rusk or biscuit crumbs or 1 tablespoon.
14. If you like, you can flavor the plum grits with something high-proof.
15. The rest of the plum juice (as well as cherry juice) from the glasses is delicious as a spritzer with plenty of mineral water.
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17. With half the amount of dough - without an egg! - also as a plum crumble:
18. Grits in fireproof pie form or casserole dish with the crumble baked as a dessert with ice cream, vanilla sauce or semi-rigid whipped vanilla cream.