A delicious warm dessert to invite in the change of seasons here in Australia. We had a whole lot of plums sitting in the fridge and I thought I'd put them to use, creating this spicy little number with the use of a whole lot of cinnamon, cardamom and nutmeg. Smells just like the bakeries in the Copenhagen and my childhood.
Ingredients
- 500 g plums, quartered and pitted
For the base:
- 3/4 cup (90g) of plain flour
- 3/4 cup (90g) buckwheat flour
- 1/3 cup (80g) vegan butter (I used Nuttelex)
- 1/2 cup (80g) brown sugar
- 1/2 tsp vanilla essence
- 1/2 tsp baking powder
- 5 tbsp (65 mL) water
- 1 tsp cinnamon
- 1/4 tsp cardamom
- 1/4 tsp nutmeg
For the crumble:
- 3/4 cup (90g) of plain flour
- 3/4 cup (90g) buckwheat flour
(alternatively, use 180 g of rolled oats)
- 1/2 cup (100g) vegan butter
- 1/2 cup (80g) brown sugar
- 2 tsp ground cinnamon
Method
The base
Use an electric beater on a low setting to whisk together the butter and sugar in a large bowl. Add the flours and baking powder, along with the spices. When thoroughly mixed, add the water and vanilla essence. Once the mixture becomes smooth and starts forming into a dough, place it in the fridge covered by a kitchen towel for 30 minutes.
The crumble
While the dough is freezing, in another bowl, add the flours for the crumble along with the brown sugar and cinnamon. Cut in the butter until the mixture begins to look like sand, with medium and small clusters. Refrigerate along with the dough for the base of the crumble.
Preheat the oven to 180° C.
After the dough has been cooling for 30 minutes, grease a suitable dish (I used a ceramic pie dish as it was the closest on hand, and cute). Place the dough onto the dish, and gently pat it to cover the entire dish, cutting off any excess on the edges. The base should be no thicker than half a centimeter.
Place the pitted and sliced plums with the skin side up onto the base, arranging them so that no spaces remain in between the segments. Bring out the crumble mixture and distribute it evenly over the fruit as to fill any gaps, making sure it covers the whole surface of the dish.
Place the dish in the oven on the middle rack and cook for 45 - 55 minutes until the crumble is golden brown. Remove and cool on a rack for 20 minutes.
Serve with your vegan ice cream of choice and a coffee. Perfect for fika, a Swedish tradition that often translates to "a coffee and cake break", but really it is much more than that. It means making time for friends and colleagues over a little treat and a cuppa.
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