Are you looking for a simple dessert recipe to impress your guests—or to enjoy in your living room on gray winter days? Then this plum crumble in a glass is just what you need. This recipe comes from one of our sustainable partner hotels, the SCHWARZWALD PANORAMA, located in the climatic health resort of Bad Herrenalb.
Here, you not only enjoy the view of the rolling Black Forest, but also cuisine that meets the highest sustainability standards. The hotel has a Bioland GOLD certificate and uses over 90% organic ingredients, according to its own information, close to 100%.
This makes it the perfect place to showcase classic seasonal fruits, such as plums—or more precisely, damson plums.
Plum or damson? A small difference with a big impact
Botanically speaking, they belong to the same family. However, it’s worth taking a closer look:
- Plums are rounder, larger, and have a distinct groove. Their colors range from red to light purple to orange.
- Damsons, a subspecies of plums, are smaller and oval-shaped. They are usually dark purple to bluish in color and have a fine white coating. The groove is barely noticeable.
Technically, you can always say “plum,” but damsons are particularly suitable for classic cake and dessert recipes, such as this crumble, because of their firmer flesh and tart taste. Furthermore, plums are one of Germany’s native fruits, which is why they remain firmly anchored in regional cuisine today.
Vegan alternative—easy made
To ensure that everyone can enjoy this treat, the recipe can be quickly adapted to make it vegan:
- Crumb topping: Simply replace the butter with margarine.
- Cream: Instead of traditional whipped cream, there are varieties made from soy or oats. These can be used similarly to whipped cream made from cow’s milk. For mascarpone, you can use a ready-made substitute, such as Mascarice. Alternatively, you can use soy quark or your favorite yogurt alternative. Please note, however, that yogurt is more liquid, so the cream will be too. 🙂
Plum crumble in a glass
Ingredients
For the crumble topping
- 100 g soft butter
- 100 g brown sugar
- 200 g spelt flour
- 1 Pinch salt
- 2 TSP cinnamon
For the plum compote:
- 700 g plums
- 40 g brown sugar
- 4 TSP Plum and cinnamon blossom liqueur (oder etwas Wasser)
For the cream
- 200 g cream
- 1 Pack vanilla sugar
- 150 g cream cheese
- 150 g mascarpone
- 2 TSP lemon juice
- 1 TSP sugar
- 1/2 Top vanilla sugar
Instructions
- Preheat the oven to 180°C (fan). Line a baking tray with baking paper.
- Knead the ingredients for the crumble topping into a crumble dough and spread it on the baking sheet.
- Bake for approx. 15 minutes until crispy. Turn 1-2 times during baking. Leave to cool on a wire rack.
- To make the compote, wash and pat dry the plums, then quarter them. Mix them with sugar and liqueur in a small saucepan, then bring to the boil. Simmer for approximately 3–4 minutes, stirring several times. Set aside and leave to cool.
- Whip the cream until stiff. Gradually add the vanilla sugar.
- Mix cream cheese, mascarpone, lemon juice, sugar, and vanilla sugar until creamy. Carefully fold in the cream. Place in the refrigerator until ready to use.
- Alternately layer the cream, compote and crumble in glasses. Serve and enjoy!
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