Juicy plum crumble with crunchy coconut streusel, easy to make, perfect for late summer and autumn. Quick, fruity, and absolutely delicious!

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Plum crumble with coconut is simply an uncomplicated dessert to fall in love with! When the little purple plums are ripe and juicy, my oven practically begs me to bake a crumble. This one has become a real favorite: fruity, tart plums meet a golden coconut crumble topping, crispy on the outside, soft and buttery on the inside. Quick to make, it smells divine and is perfect warm with a scoop of ice cream. Or cold with coffee. Or simply straight from the spoon, because… why not?

What makes this plum crumble with coconut so special?

It's this blend of fruity acidity and buttery sweetness that simply makes you happy, and then there's the... Coconut Twist, This classic recipe gets a summery, exotic upgrade. The plums add juiciness and a lovely interplay of sweet and tart flavors, while the coconut flakes give the crumble topping a slightly crispy, almost caramelized note. And the best part: no rolling out of dough, no pre-baking of the base – just put everything in the pan, add the crumble, bake, and you're done. Comfort food at its finest!

Try my quick one too! Plum cake from a sheet panSimple, fruity & 100% perfect for late summer. Or mine best plum cake with cinnamon streusel aAll times. Highly recommended and also incredibly easy.Plum cake with vanilla cream and almond crumble.

For which occasions is plum crumble with coconut suitable?

The crumble is a true all-rounder:

• Sunday cake without much effort
• Dessert for the family meal
• A quick and easy gift for a late summer picnic
• Evening soul food snack with vanilla ice cream
• Or simply as an "I need something warm & sweet" moment after a long day.
  
  Because it's so easy to prepare, it's also perfect for guests or spontaneous baking moods.

Why you absolutely must try this plum crumble with coconut

Because it simply has everything a good dessert needs:

• Juicy, fruity filling
• Crispy, slightly caramelized coconut crumble
• Prepared in 15 minutes
• Tastes good both warm and cold
• Works with and without fancy ingredients
  
  And because the combination of Plum + Coconut It's a little surprise, not quite classic, but that's exactly what makes it so special.

The most important ingredients for your plum crumble with coconut, and why they go so well together.

• plums They bring freshness, acidity, and beautiful color. They break down easily during baking and create a moist base.
• desiccated coconut They make the sprinkles looser, add bite and that subtle South Seas aroma.
• Brown sugar It gives more depth and caramel flavor than white sugar.
• butter for the classic, crumbly crumble topping.
• Cinnamon (optional) harmonizes perfectly with plums, especially during the transition period from summer to autumn.

The combination ensures balanceFruity, sweet, slightly crispy and really cozy.

What should be considered when preparing plum crumble with coconut?

• Mix the plums with starch beforehand., otherwise it will become too runny – especially with very juicy varieties.
• Use cold butter for the crumble topping., so it becomes nicely crumbly and not mushy.
• Don't crumble too finely. Crumble loves nooks and crannies! The more irregular the crumble topping, the better the texture.
• Don't choose a shape that's too small. so that everything cooks evenly and the crumble topping can brown nicely.
• If you like, you can also a little vanilla or cardamom Mixing it in with the fruit gives the whole thing even more depth.

Storage & Shelf Life of Plum Crumble with Coconut

• In the refrigerator The crumble keeps well 2–3 days.
• Preferably airtight packaging, so that the sprinkles don't become too soft.
• Simply warm up briefly in the oven (approx. 10 minutes at 150 °C) or in the microwave – although the oven restores the crispiness better.
• Freeze That works too: After cooling, pack in portions and store until... Freeze for 3 months. To defrost, place directly into the warm oven – this will preserve the crumble texture.

Plum crumble with coconut: Simple, fruity, incredibly delicious!

Juicy plum crumble with crunchy coconut streusel, easy to make, perfect for late summer and autumn. Quick, fruity, and absolutely delicious!

Press

Portions: 4 persons

Baking utensils:

• 1 casserole dish

For the filling:

• 500 g plums stoned and quartered
• 2 EL brown sugar
• 1 TL Cinnamon
• 1 TL cornstarch for extra juice binding

For the sprinkles:

• 100 g Flour
• 50 g desiccated coconut
• 70 g cold butter in cubes
• 60 g Sugar Preferably brown, for more flavor
• pinch of salt

Preparation:

• Preheat oven to 180 °C (top/bottom heat).
• Mix plums with sugar, cinnamon and starch and place in a baking dish.
• For the crumble topping, combine flour, coconut, sugar, and salt. Add cold butter and work it into the crumble with your hands. Don't make it too fine – crumble should have some rough edges!
• Sprinkle the crumble topping over the plums. Sprinkle with almonds if desired.
• Into the oven for about 30–35 minutes, until the crumble topping is golden brown and the fruit is bubbling.

Serving suggestion

• It's best served lukewarm, with vanilla ice cream, yogurt, or whipped cream. Or plain, if you're in a hurry.

Piece 1

Calories: 210 kcal

Carbohydrates: 21 g

Protein: 12g

Fat: 3 g

Sugar: 12 g

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4 Frequently Asked Questions about Plum Crumble with Coconut