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Grandma’s Plum Crisp (German Pflaumenkuchen)

Similarly to the Grandma’s Apple Crisp (German Apfelkuchen) https://ourfunstuff.wordpress.com/2014/12/23/german-apple-crisp-apfelkuchen/, this is another favorite family recipe. It is made essentially the same way, but the apples are replaced by Italian plums (see link below).

It is very simple to make, delicious, and surprisingly low in calories. I love making this recipe but I have only been able to make it twice so far since high school. It is pretty tricky to found the Italian plums. The season for these plums is very short and tends to be toward the end of summer. I came across them in August and made this recipe, but had not had time yet to post this recipe.

Ingredients for the dough (Makes a large baking sheet):
250 g flour
2 teaspoons baking powder
50 g sugar, white granulated sugar works best
50 g softened butter
1-2 eggs
milk, if needed

Ingredients for the topping:
2 lbs Italian plums, washed, putted, and cut (see picture below)
Streusel (crumbly topping)

Ingredients for the crumbly topping:
100-150 g butter
1 part flour
1 part sugar, white granulated sugar works best

Preparation:
1. Mix all of the ingredients for the dough together and knead through. Use a little bit of milk, if the dough feels dry and does not stick together. The dough should be soft and easy to handle. Roll the dough on greased baking sheet.
2. Wash, pit, and slice the plums. Arrange the plums in layers on the dough. Meanwhile heat oven to 350 degrees.
3. To make the crumbly topping: Melt the butter in a sauce pan. Once fully melted, pour in a heat-proof bowl that contains 1 part flour and one part sugar. I would start with 1 cup flour and 1 cup sugar. Mix the melted butter in with a fork. Add equal portions of flour and sugar as needed to achieve desired Streusel consistency. I prefer the Streusel to be medium-sized (rather than tiny, too much flour and sugar, or too large, too little flour and sugar).
4. Evenly spread the Streusel over the plums. Bake the plum crisp for 15-20 minutes, or until dough is no longer gooey. Dough and Streusel should look golden and slightly browned.
5. Serve with home-made whipped cream. Yum.

Note: Stores well in refrigerator for a couple of days. However, the Streusel and dough will lose their crunchiness as the apples continue to give off moisture.

Italian plums:  https://www.google.com/search?q=italian+plum&rlz=1C1CHFX_enUS559US559&espv=2&biw=1366&bih=643&source=lnms&tbm=isch&sa=X&ei=gTibVJvgOoyiyASemIKgAw&ved=0CAcQ_AUoAg

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2 Comments

Grandma’s Apple Crisp (German Apfelkuchen)

A family recipe for sure! Not sure how long it has been in the family, but my mom learned how to make this apple crisp from her mom. It became one of my favorite treats when I was growing up. I still remember stealing apple peelings and crumblies for the topping.

It is very simple to make, delicious, and surprisingly low in calories. This recipe always has high demand for pot lucks, not just International pot lucks. Believe me, you will want to try this recipe. It is easier to make than pie, but rivals pie in taste.

Ingredients for the dough (Makes a large baking sheet):
250 g flour
2 teaspoons baking powder
50 g sugar, white granulated sugar works best
50 g softened butter
1-2 eggs
milk, if needed

Ingredients for the topping:
5-7 medium apples, I prefer apples that are sweet-sour in taste, such as Jonagold
ground cinnamon, optional
Streusel (crumbly topping)

Ingredients for the crumbly topping:
100-150 g butter
1 part flour
1 part sugar, white granulated sugar works best

Preparation:
1. Mix all of the ingredients for the dough together and knead through. Use a little bit of milk, if the dough feels dry and does not stick together. The dough should be soft and easy to handle. Roll the dough on greased baking sheet.
2. Wash, peel, core, and slice the apples. Arrange the apples in layers on the dough. Once all the apple slices are covering the dough, sprinkle the apples with a little bit of cinnamon (optional). Meanwhile heat oven to 350 degrees.
3. To make the crumbly topping: Melt the butter in a sauce pan. Once fully melted, pour in a heat-proof bowl that contains 1 part flour and one part sugar. I would start with 1 cup flour and 1 cup sugar. Mix the melted butter in with a fork. Add equal portions of flour and sugar as needed to achieve desired Streusel consistency. I prefer the Streusel to be medium-sized (rather than tiny, too much flour and sugar, or too large, too little flour and sugar).
4. Evenly spread the Streusel over the apples. Bake the apple crisp for 15-20 minutes, or until dough is no longer gooey. Dough and Streusel should look golden and slightly browned.
5. Serve with home-made whipped cream or vanilla ice cream. Yum.

Note: Stores well in refrigerator for a couple of days. However, the Streusel and dough will lose their crunchiness as the apples continue to give off moisture.