KUYPERS CREATIVE / DEVELOPMENT RECIPE
Plums bring the jammy drama; almonds bring the crunch. A little cardamom keeps this spoonable crumble from playing the same old tune.
Untested draft: measurements and timing need a physical kitchen trial.
Make it
Yield: 4 dessert servings
Estimated timing: Estimated 15 minutes preparation, 30-35 minutes baking and 10 minutes standing; about 60 minutes total. Untested estimates; fruit firmness and oven performance vary.
Ingredients
- 600 g ripe but firm plums, weighed after pitting, cut into 2 cm pieces
- 35 g granulated sugar, for the fruit
- 10 g cornstarch
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon ground cardamom
- 80 g all-purpose wheat flour
- 40 g rolled oats
- 40 g light brown sugar
- 60 g cold unsalted butter, cut into small cubes
- 30 g flaked almonds
- 1/8 teaspoon fine salt
Method
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Heat the oven and fill the dish
Heat the oven to 180 C / 350 F. Use a shallow ovenproof baking dish of about 1 litre capacity, approximately 20 cm round, with room above the filling. Put the washed, pitted and chopped plums into a mixing bowl. Add granulated sugar, cornstarch, lemon juice and cardamom; toss until evenly coated. Transfer to the dish, including any juices.
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Make the crumble
Mix flour, oats, brown sugar and salt in a bowl. Add the cold butter and rub it in with clean fingertips until the mixture forms coarse crumbs with some pea-size pieces. Fold in the flaked almonds. Do not taste the raw flour mixture.
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Bake
Scatter the crumble evenly over the fruit without pressing it down. Set the dish on a baking tray to catch drips. Bake for about 30-35 minutes until the topping is golden, the plums are tender when pierced and the fruit juices bubble through at the edges. If almonds darken too quickly, cover loosely with foil and continue until the fruit is tender and bubbling; timing may extend.
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Stand and serve
Remove carefully and let stand for 10 minutes; the fruit filling will be very hot. Spoon into four portions and serve warm. No cream, ice cream or other accompaniment is included in the ingredient list or yield.
Allergens and handling
Contains milk, wheat and almonds (tree nuts). Oats may have gluten cross-contact; check every ingredient label and preparation surface. No allergen-free claim.
Use washed fruit and clean utensils; discard plum stones. Follow ingredient storage instructions and refrigerate leftovers promptly. No recipe-specific storage life has been validated.
Before release
- Record plum variety, ripeness and prepared weight.
- Check fruit tenderness, filling thickness and almond browning in the specified dish.
- Record any measured sugar, starch or baking-time changes after a physical trial.
