German Baked Plum Dessert with Crumble Recipe
A warm dessert of baked plums under a buttery crumble is a simpler, “crustless” version of German plum cake. In Germany, fruit with crumble is often served in small ramekins with vanilla ice cream after Sunday lunch. The taste is similar to a British crumble, but with the distinct cinnamon note typical of German baked goods.
This is a homemade variation on German plum cakes such as Pflaumenkuchen or Zwetschgenstreusel, but without the yeast base. During plum season, similar desserts reach the table more often than classic cakes, because they’re made “alongside” cooking lunch or dinner.
This dessert captures the essence of German plum cakes without the effort of making a yeast or shortcrust base. The combination of soft, tangy plums and a buttery, oaty crumble makes it both rustic and comforting.
Why this version works
- Skipping the base shortens prep time and keeps the plums at the center of the flavor.
- Oats make the crumble thicker, rustic, and crisp for longer.
- Lemon juice boosts the plum flavor and balances the sweetness of the sugar.
Chef's tips
Use ripe but firm plums so they hold their shape during baking and don’t turn into puree. If your plums are very sour, taste the fruit mixture and add a little more sugar before baking. Chill the butter well before making the crumble to keep the topping crisp.
How to serve
Serve in individual ramekins straight from the oven on small plates, with ice cream or cream on the side. It’s ideal as a Sunday dessert, but also works as a warm afternoon treat on chilly days.
Watch out for
- Don’t knead the crumble into a ball – after baking it will be hard, not sandy and crumbly.
- If the plums are very watery, mix them with 1 teaspoon of potato starch so the juices can thicken.
- Don’t let the crumble brown too dark; if needed, loosely cover the dessert with foil.
Ingredients
- plums - 600 g
- sugar white - 60 g
- cinnamon ground - 0.5 teaspoons
- wheat flour - 80 g
- rolled oats - 40 g
- butter cold - 60 g
- sugar brown - 40 g
- vanillin sugar - 8 g
- lemon juice - 1 tablespoon
Preparation
- Wash the plums, cut them in half and remove the stones. You can cut larger halves into quarters.
- Put 60 g white sugar, the cinnamon and the vanillin sugar into a bowl. Add the plums and lemon juice and gently mix until the fruit is coated with sugar and spices.
- Transfer the plums to a baking dish or 4 small ramekins and level the surface.
- In a second bowl, add the flour, oats and 40 g brown sugar. Add the cold butter cut into small cubes.
- Rub the butter into the dry ingredients with your fingers until you get crumbs resembling wet sand with some larger clumps – this is your crumble.
- Sprinkle the plums evenly with the prepared crumble.
- Place the dish in an oven preheated to 180°C (top and bottom heat) and bake for 25–30 minutes, until the plums are soft and release their juices and the crumble is nicely golden brown.
- Serve the dessert warm, ideally after letting it cool slightly for 5–10 minutes so the fruit juices are not too hot.
Storage
Leftover crumble dessert can be stored in the fridge for up to 2 days. Reheat gently in the oven so the topping stays crisp. Avoid microwaving for too long, as it can make the crumble soft and soggy.
This baked plum crumble is a shortcut to the flavors of traditional German plum cake. It’s forgiving and flexible, so you can play with different nuts, spices or mixed fruits depending on the season.
