Name: Roasted Plums with Almond-Spelt Crumble
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 serving(s)
Ingredients: 2 lb (900 g) plums, unpeeled, halved and pitted; 1/4 cup (55 g) sugar; 1 tbsp (15 ml) lemon juice; 1/2 cup (115 g) unsalted butter, softened; 1/2 cup (75 g) whole-grain spelt flour; 1/2 cup (65 g) large spelt flakes; 1/2 cup (65 g) ground almonds; 1/3 cup (70 g) sugar; 1 pinch salt

Ingredients

Roasted Plums
- 2 lb (900 g) plums, unpeeled, halved and pitted
- 1/4 cup (55 g) sugar
- 1 tbsp (15 ml) lemon juice
Almond-Spelt Crumble
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (75 g) whole-grain spelt flour
- 1/2 cup (65 g) large spelt flakes
- 1/2 cup (65 g) ground almonds
- 1/3 cup (70 g) sugar
- 1 pinch salt

Preparation

Roasted Plums
- With the rack in the middle position, preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, combine the plums, sugar and lemon juice. Let sit for 5 minutes. Arrange the plums, cut sides up, on the prepared baking sheet.
- Bake for 10 minutes. Set aside.
Almond-Spelt Crumble
- Meanwhile, in another bowl, using a pastry cutter or your hands, combine all of the ingredients. Sprinkle the crumble over the plums. Press any remaining crumble in your hands, letting it drop in pieces of varying size onto the baking sheet.
- Bake for 15 minutes or until the plums are tender and the crumble is golden. Serve hot or warm with vanilla ice cream, if desired.

Roasted Plums with Almond-Spelt Crumble

Categories

Ingredients

Roasted Plums

Almond-Spelt Crumble

Preparation

Roasted Plums

Almond-Spelt Crumble

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet