Plum and cinnamon cocotte crumble with spelt flour

Ingredients

For 1 serving

• Plums2
• Spelt flour20 g
• Butter7 g
• Brown sugar8 g
• Cinnamon1 g

Contains: gluten, lactose,

In season: July – September

Method

1. Preheat a conventional oven to 190 °C and keep the butter in the fridge until you need it.
2. Wash the plums, halve them, remove the stones and cut them into wedges; put them in a ramekin and dust them with half the cinnamon.
3. In a bowl mix the spelt flour, brown sugar and remaining cinnamon, then add the cold butter in small cubes.
4. Rub the butter into the flour with your fingertips, working quickly, until you have coarse crumbs: if the butter warms up the crumble turns doughy instead of crisp.
5. Cover the plums with the crumble and bake for 20–25 minutes, until the top is golden and the plum juices bubble at the edges.
6. Let it cool for a few minutes before serving.