Ingredients
- 100 g wheat flour
- 50 g buckwheat flour
- 60 g sugar
- 1 pinch salt
- 100 g butter, softened
- 500 g damson plums
- 1 package vanilla sugar
- 2 ts cornstarch
- powdered sugar for dusting
Preparation
1. Place the flours, 45 g of sugar, salt and butter in a mixing bowl, work into crumbles and chill for about 30 minutes.
2. Clean, pit and quarter the plums. Mix the remaining sugar and vanilla sugar in a pot and let the mixture rest for about 15 minutes. Sprinkle the cornstarch on top, then stir it in.
3. Place the pot on the Navigenio and heat on level 6 up to the roasting window.
4. Stir, then scatter the crumble topping on top. Place the pot in an inverted lid, place the Navigenio overhead and sitch to the small level, then bake for approx. 15 minutes until golden brown.
5. Allow crumble to cool, then serve dusted with powdered sugar.
Tip
- Fabia from the Swiss Culinary Team shares a special tip: «Create a fragrant spiced sugar by blending 150 g coarse brown sugar with 3 cinnamon sticks, 1 tsp ground coriander, 1 tsp grated nutmeg, 1–2 star anise, 1 tsp ground cloves, and a pinch of Szechuan pepper if desired. Sift the mixture to remove any large particles, then sprinkle it over the crumble after baking for a deeply aromatic, crunchy finish.»
This recipe has been tested and approved by AMC.
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