I used to never use plums in any recipes, they just seemed somewhat boring and not tasty for me. But since this year I try my best to use seasonal fruit and vegetables, it was the first time that I actually used plums and I loved it!
We have trees full of plums and they could be used in many different recipes but I chose to try out a crumble pie with plums since it sounded very interesting and I didn't want to make just a plain pie - crumble makes it more appealing 🤤
Plums remind me of childhood as my grandparents and parents made a lot of plum juice and jams back in the days. And I am just happy that I found a way to use one more seasonal fruit in my recipes 👩🍳
The batter in this recipe is so tasty that I couldn't stop tasting it during the process 😁 So make sure to leave enough dough for the actual cake and don't eat it all before making the cake 😅
The cake in general is pretty much sour and sweet as the plums are a bit acid but the dough is sweet so it all ends up in a nice combination. If you like more sweetness in your cakes, you can sprinkle some extra sugar on the plums when you put them in a pie or eat the pie with additives such as jams, plant-based cream, etc.
You will need:
For the recipe I used 18cm diameter cake tin with removable sides
- 250 g. wheat flour
- 1 teaspoon of baking powder
- 2 teaspoons of cinnamon
- 1 teaspoon of ground nutmeg
- 0.5 teaspoon of salt
- 70 g. brown sugar (or white)
- 125 g. plant-based butter or margarine
- 45 ml. cold water
- 550 g. pitted plums
- 1.5 tablespoon of breadcrumbs (about 12 g.)
Preparation
- Line the lower part of the baking tin with baking paper. Place the baking paper after removing the edges of the tin and then pressing it down while putting the edges back on.
- Grease the entire baking tin (bottom and sides) with coconut oil or plant-based butter/margarine. Then put it in the fridge until you make the pie dough.
- Mix dry ingredients - flour, baking powder, cinnamon, nutmeg, salt, sugar. Don't mix in the breadcrumbs.
Add butter/margarine (not melted) and water to the mixture and knead everything well.
- Separate a little less than half of the dough, wrap it in plastic wrap and put it in the fridge.
- Remove the baking tin from the refrigerator (that you greased with oil/butter). Roll the rest of the dough into a circle on baking paper or another base and place it in the baking pan (the thickness of the dough was about 3-4 mm). The dough should cover the entire bottom and be 3-4 cm high at the edges. Press and flatten the dough with your hands. Then put it back in the fridge with the tin.
- Preheat the oven to 180 Celsius degrees.
- Wash the plums, remove the pits and cut them into quarters (for the recipe, I weighted already pitted plums).
- Remove the tin with the dough from the refrigerator and cover the entire bottom of the dough with breadcrumbs.
Fill the entire inside of the cake with plums, placing them vertically next to each other until they all fit.
- Take the rest of the dough out of the refrigerator, remove from the plastic wrap and place it on top of the cake, making smaller pieces with your hands, until it covers the whole cake. You can also sprinkle some brown sugar on top.
- Bake the cake for 40-45 minutes.
After baking, leave to cool completely and only then remove the edges of the tin and serve. It can be eaten alone or sweetened with ice cream or other additives.
Do you like plums and tried any other dessert with them? I could use some more inspiration how to use them until we have full trees of it! 😁