Angelique Plum Crumble

Anjelik Erikli Crumble

For 4 people


10-12 angelique plums, pitted

1 teaspoon cinnamon

1 tablespoon butter (to grease the cast iron skillet)

For the crumble dough:

125 g flour

70 g butter (cold)

50 g granulated sugar

1 pinch of salt


Slice the angelica plums. Blend with cinnamon.

Transfer to a cast iron skillet greased with butter and spread.

For the crumble dough, combine the flour, sugar and salt in a deep bowl.

Cut the cold butter, which you just took out of the refrigerator, into hazelnut-sized pieces and add it to the flour mixture. Rub it lightly with your fingertips to make it the consistency of sea sand.

Sprinkle the powdered dough over the cinnamon plums.

Bake in a 180-degree oven until the top is well browned.

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