Plum puree with crumble

Plum puree with crumble

Total: 30 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / people: 312 kcal
, Fat: 19 g
, Carbohydrate: 27 g
, Protein: 7 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Plum puree

750g frozen plums
1tbsp lemon juice
1 vanilla pod, cut open lengthwise, seeds scraped out


50g ground almonds
50g almond slivers
25g sugar
25g butter, melted
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4 airtight preserving jars, each approx. 200 ml

How it's done

Plum puree

Bring the plums to the boil in a pan along with the lemon juice and vanilla seeds, reduce the heat, cover and cook over a low heat for approx. 15 mins. until soft, stirring occasionally. Puree the plums until smooth using a hand blender, leave to cool.


Mix the almonds, almond slivers, sugar and butter, fry in a non-stick frying pan over a medium heat until crispy, leave to cool.

Divide the plum puree between the jars, top with the crumble, seal the jars tightly.

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