Layered plum crumble

Name: Layered plum crumble
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 150 g white bread from the day before; 85 g demerara sugar; 1 TEASPOON Cinnamon; 500 g Plums; 2 medium-sized, sour apples (e.g. Elstar); 2 TABLESPOONS Sugar; 50 g Hazelnut kernels; 50 g Butter; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

150 g white bread from the day before
85 g demerara sugar
1 TEASPOON Cinnamon
500 g Plums
2 medium-sized, sour apples (e.g. Elstar)
2 TABLESPOONS Sugar
50 g Hazelnut kernels
50 g Butter
baking paper

Directions

1
Grate white bread on a grater. Spread the bread shavings on a baking tray lined with baking paper and roast in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 10-12 minutes until crispy. Stir 2-3 times so that they roast evenly. Put the crumbs in a bowl and mix with brown sugar and cinnamon
2
Wash the plums, drain, halve and stone them. Peel, core and slice apples. Mix plums, apples and sugar
3
Spread a third of the crumbs on 4 ramekins (each approx. 10 cm Ø). Put half of the fruit on top, then spread the second third of the crumbs on top. Layer the remaining fruit on top. Chop the hazelnuts and mix with the remaining crumbs. Melt butter and mix with the crumbs. Spread on the forms. Reduce oven temperature (electric cooker: 150 °C/ circulating air: 125 °C/ gas: see manufacturer). Bake the crumble for 30-40 minutes until the crumbs are crispy and golden in colour. Serve with whipped cream or vanilla sauce