Plum crumble cake (gluten-free)

Ingredients

Fruit part:

ca. 600 g plums
30 g cane sugar
1 TSP vanilla extract or
vanilla sugar (reduce the amount of sugar)
1/2 TBSP corn starch
2-3 TBSP cherry, cointreau, limoncino and the like
3-4 TBSP sour fruit juice
(orange, lemon)

Streusel topping:

100 g NOMIX gluten-free flour
70 g nuts or almonds
30 g wholegrain buckwheat flour
70-80 g cane sugar
60-70 g butter
1 TSP cinnamon
a pinch of salt

How to prepare

When the plum season comes, you can treat your loved ones to potato plum dumplings or streusel cake. You will find recipes for both on our website. Or you can surprise them with an unconventional dessert. But once you prepare it, they will ask you to do it again at least once a year.

Wash the plums, remove the stones, and you can quarter the large ones. Cover them in sugar and heat them in a saucepan for a while. Remove from the heat and add among the remaining ingredients. None of them is compulsory. Strike a balance between sweet and sourish flavour by adding the orange or lemon juice. Both go extremely well with the plums. You can add alcohol as well. Depending on the amount of liquid, mix the plums with some corn starch.

Prepare the streusel topping by mixing the nuts (milled not too finely) with the remaining ingredients. If you do not like buckwheat, replace it with corn flour for example. It adds an interesting flavour to the topping though. If you do like buckwheat, you can add some buckwheat flakes or chia seeds into the topping.

Bake the crumble in a baking dish or multiple smaller ones. The recipe remains the same. Spread the plums over the bottom and cover with the streusel topping evenly. Bake at 180 °C for about 35 minutes. Serve hot and crispy (but cold is also an option).

Tip: The dish is fantastic as it is, but it tastes even better with a scoop of good vanilla ice cream. The British serve it with hot vanilla cream.