Plum Pie with Crumble

5 from 3 votes
Prep Time 30 mins
Cook Time 40 mins
Rest Time 1 hr
Total Time 2 hrs 10 mins
Course Dinner
Cuisine European
Servings 12 people
Calories 179 kcal


Yeast dough

  • 250 g Flour
  • 150 g Sour cream
  • 1 packet Vanilla sugar
  • 40 g Sugar
  • 1 packet Dry yeast
  • 1 Mssp. Ground cinnamon
  • 1 pinch Salt
  • 1 Egg
  • 1 tbsp Cream


  • 1,5 kg Fresh plums
  • 3 tbsp Breadcrumbs
  • 4 tbsp Cinnamon sugar


  • 160 g Flour
  • 100 g Butter
  • 60 g Sugar
  • 0,5 teaspoon Ground cinnamon


  • Preface: GITTO has discontinued the yeast dough. Since I didn't have a creme fraiche, I took sour cream and instead of milk some cream. The yeast dough was wonderfully airy and still very fresh the next day.
  • Put all the ingredients for the yeast dough in a mixing bowl and knead for at least 5 minutes with the food processor or hand mixer. Then let rise to double the size.
  • In the meantime, wash, dry and stone the plums. To do this, the plums are cut open on one side and then unfolded. Now you can remove the stone, at the end a small cut is made on each half of the plum.
  • For the crumble, put all the ingredients in a bowl, stir with the dough hook of the hand mixer until you have the crumble, refrigerate until you need it.
  • I used a size 32 cheesecake pan for baking. Lightly grease the form and put the dough in with a small margin after rolling it out. (Since it was too much dough for me, I made a 20-shape mold, plums and crumble were also enough)
  • Mix breadcrumbs and 2 tablespoons of cinnamon sugar and sprinkle on the yeast base, this prevents the base from absorbing too much moisture, because the early plums often give off a lot of juice when baking. Now you can put the fruit on the cake like a roof tile.
  • Spread the sprinkles on the fruit and bake at 180 ° C for about 40 minutes.


Serving: 100gCalories: 179kcalCarbohydrates: 28.2gProtein: 2.7gFat: 5.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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