Summary

Ingredients

For the ground:

• 125 g spelled flour
• 125 g wholemeal spelled flour
• 125 g mararine, veetable
• 50 grams sugar
• Pinch salt
• 30 ml almond milk (almond drink), or soy milk
• 100 g almond (s), round

For the sprinkles:

• 50 g almond (s), chopped or sliced
• 150 g flour, white
• 85 g mararine, veetable
• 85 grams sugar
• Teaspoon, sprinkled cinnamon
• possibly bitter almond aroma, 1-2 drops
• 750 g plums, washed and pitted

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Instructions

1. Line a springform pan with baking paper. Knead all the dough ingredients into a shortcrust pastry and lay out the dough on the bottom of the springform pan, pulling up an edge of approx. 3-4 cm. Put the ground almonds on the bottom and distribute evenly. Put the springform pan in the refrigerator.
2. Preheat the oven to 180 ° C.
3. Mix the crumble ingredients in a bowl to form crumble. Wash and stone the plums. Take the bottom out of the refrigerator and cover the almond layer tightly with plums. Spread the crumble on top and then put in the oven. Bake on the lower level for about 40-50 minutes.