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Recipe · Lorraine
Crumble mirabelles
Mirabelle plum crumble
⏱ 40 minServes 6Easy380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1 kg (2.2 lb)fresh mirabelle plums
200 g (7 oz)all-purpose flour
150 g (5 oz)cold unsalted butter
150 g (5 oz)superfine sugar
100 g (3½ oz)hazelnut flour
1 tspground cinnamon
1 tspvanilla extract
- 1 kg (2.2 lb) fresh mirabelle plums
- 200 g (7 oz) all-purpose flour
- 150 g (5 oz) cold unsalted butter
- 150 g (5 oz) superfine sugar
- 100 g (3½ oz) hazelnut flour
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Wash the mirabelles in cold water, then halve them and remove the pits.
- Arrange the plum halves cut side up, packed tightly, in the baking dish.
- Sprinkle a pinch of sugar and vanilla over the plums to help release their juices as they bake.
- Make the topping by mixing the flour, sugar, hazelnut flour and cinnamon in the bowl.
- Add the cold butter in pieces and rub in with your fingertips until crumbly.
- Spread the crumble evenly over the plums without packing it down.
- Bake 35 minutes at 180°C (350°F) convection until golden and the fruit is jammy.
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