crumbly plum crumble

Ingredients for 6 servings:

• 3 large plums, red
• 40 g xylitol (sugar substitute)
• 1 pinch of salt
• ¼ tsp cinnamon
• 20 g hazelnuts, ground
• 10 g walnut kernels, chopped
• 40 g spelt flour type 630
• 20 g butter, cold
• 10 g virgin coconut oil
• Butter for the molds

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

for the Omnia oven, approx. 6 tartlets

Brush 6 baking dishes with softened butter. Halve and pit the plums. Place 1/2 a plum in each baking dish, cut-side up. Place cold butter and solid coconut oil in small pieces in a bowl. Add the remaining ingredients and mix with a fork until you have a crumbly/streusel-like batter. Spread this over the plums. Bake the tartlets for 25 minutes at 1/3 of the gas flame, then increase the flame to high and bake for another 5 minutes. This time I used metal baking dishes (like those used for pasteis de nata) because I didn’t think silicone ones would be heat-resistant enough for fruit with sugar and fat. The tartlets taste best warm from the oven. A tip: You can also prepare the tartlets in the normal oven at 180°C (top/bottom heat) for about 30-35 minutes.