{"id":83473,"date":"2025-08-30T00:52:10","date_gmt":"2025-08-30T06:52:10","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/?p=83473"},"modified":"2025-08-30T00:52:11","modified_gmt":"2025-08-30T06:52:11","slug":"plum-crumble-recipe","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/plum-crumble-recipe\/","title":{"rendered":"Plum Crumble with Red Wine"},"content":{"rendered":"\n

This plum crumble<\/strong> is made with juicy plums simmered in red wine and topped with crunchy streusel, making it an easy fall dessert that everyone will love. The combination of warm spices, caramelized sugar, and a buttery topping turns this classic treat into pure autumn comfort food.<\/p>\n\n\nJump to Recipe<\/a>\n\n\n

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When the evenings get cooler and autumn coziness sets in, nothing beats pulling a warm plum crumble straight from the oven.<\/p>\n\n\n\n

This Plum Crumble with Red Wine and Streusel<\/strong> Topping is a show-stopping yet fuss-free dessert for any fall dinner party. Just like in my Austrian Stewed Plums <\/a>recipe, the plums simmer in red wine and spices until jammy and aromatic, while the buttery streusel turns golden and crunchy.<\/p>\n\n\n\n

In Germany, we traditionally use Italian plums (Zwetschgen)<\/strong> \u2013 smaller, oval-shaped plums with firm flesh and a deep, tart-sweet flavor. In the US, you can use any type of plum for this crumble, but Italian plums (sometimes labeled \u201cprune plums\u201d) are the very best choice. Unlike round, juicy plums, Italian plums hold their shape when baked or cooked and give the filling a richer, less watery texture.<\/p>\n\n\n\n

Served with vanilla ice cream \u2013 or even better, my homemade Cinnamon Swirl Ice Cream<\/a> \u2013 this is autumn dessert perfection.<\/p>\n\n\n\n

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This plum crumble is the best dessert when you’re in a hurry: <\/h2>\n\n\n\n