The Crumble Cake with Plums is a simple dessert for those who love rustic flavors. In fact, the shortcrust pastry is not kneaded but crumbled (hence the name Crumble) and inside you can put the delicious filling you prefer. You can really get creative using various jams or the fruit you like best. For this recipe, I decided to use plums and I must admit that I found the sweet contrast of the shortcrust pastry and the slight tartness of the plums truly unique. Once you take a bite, it immediately makes you want to have another one.

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If you love fruit desserts, also try the recipes I leave you below

Difficulty: Easy
Cost: Cheap
Preparation time: 30 Minutes
Portions: 8People
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients

3 1/2 cups all-purpose flour
2/3 cup sugar
1 pinch fine salt
2 eggs
3/4 cup butter
1 teaspoon vanilla extract
1 lb yellow plums (to clean)
2 tablespoons brown sugar
as needed butter (to grease the pan)
as needed all-purpose flour (to flour the pan)

Steps

Sift the flour into a bowl.
Add the sugar, salt, slightly softened butter, eggs, and vanilla extract.
Mix all the ingredients with your hands.
Knead until you get a sandy mixture that crumbles.
Butter and flour a 10-inch diameter baking pan. I used a springform pan, which I find much more convenient as you don’t have to remove the cake, risking breaking it. Place half of the shortcrust pastry on the bottom of the pan.
Try to compact it well with your hands so that it covers the entire bottom and edge of the pan.
Wash the plums, cut them in half and remove the pit.
Place the halved plums in the pan with the pit side down.
Sprinkle the plums with brown sugar. If you prefer, you can place them in a bowl with the sugar and then transfer them to the pan.
Finish by crumbling the remaining shortcrust pastry over the plums, trying to cover the entire surface.
Bake at 356°F for about 40 minutes. Always do the toothpick test to check doneness.
If you want, you can sprinkle it with powdered sugar. I left it natural.