Shared by Nechama and Anat Rivlin
Shared by Nechama and Anat Rivlin
Plum and Prune Crumble
Yield: 8 servingsTime: 50 minutes, plus soaking
Plum and Prune Crumble
Yield: 8 servingsTime: 50 minutes, plus soakingFamily Journey
Bilozerka, Ukraine and Maryina Gorka, BelarusTel AvivMoshav Herut, Israel
JerusalemTel Aviv
Israel’s late first lady Nechama Rivlin always had a cake or other sweet like this one on hand for visitors to enjoy. Her crumble recipe uses a mix of prunes soaked in red wine and fresh plums. You can use any variety of plums for this recipe, or substitute them with other seasonal stone fruit, such as peaches or nectarines.
Ingredients
For the soaked prunes:
- ½ cup water
- ½ cup dry red wine
- ½ teaspoon cinnamon
- 2 tablespoons sugar
- 20 pitted prunes
For the crumble:
- 1 cup (140 g) all-purpose flour
- ⅓ cup (50 g) semolina flour
- ¾ cup (150 g) granulated sugar
- 10½ tablespoons (150 g) unsalted butter, cold and cubed
- Pinch of kosher salt
For assembly:
- butter, room temperature for greasing the pan
- 10-15 plums, pitted and halved
- 1-2 tablespoons granulated sugar
- ¾ cup coarsely chopped walnuts
Preparation
Step 1
Add the water, wine, cinnamon, and sugar to a saucepan over medium-high heat and bring to a boil. Turn off the heat, add the prunes, and let them soak in the liquid for 1 hour. Strain the prunes and discard the liquid.
Step 2
Preheat the oven to 340°F.
Step 3
In a food processor, combine all the ingredients for the crumble and pulse a few times, only until a sandy mixture forms. Leave the crumble mixture in the food processor bowl and refrigerate until ready to use.
Step 4
Grease a 10-inch round cake pan (not a springform pan) with butter. Arrange the fresh plums in the pan, cut side down. Sprinkle the sugar evenly over the plums, then arrange the prunes in an even layer on top. Sprinkle the walnuts evenly over the prunes, followed by the crumble mixture.
Step 5
Bake for 30 minutes, or until the sides are bubbling and the crumble is golden brown. Let cool for 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
This recipe first appeared on the website of Asif: Culinary Institute of Israel. Find more Asif recipes here.
