Clove-Oat Crumble with Sweet Plums and Ricotta Cheese
- Clove-Oat Crumble
- ¾ cup white spelt flour
- ¼ cup all-purpose flour
- ½ cup hazelnuts, toasted
- ⅓ cup unrefined cane sugar
- ½ teaspoon baking powder
- ¾ teaspoon ground cloves
- ¼ teaspoon sea salt
- ½ cup unsalted butter, cut into chunks
- 1 cup thick rolled oats
- Plum Filling
- 7 plums, sliced
- 3 tablespoons unrefined cane sugar
- 1 orange, zested and juiced
- 1 tablespoon all-purpose flour
- ½ vanilla bean pod, split
- 1 pinch sea salt
- 3 tablespoons unsalted butter, divided
- Sweet Ricotta
- 1 cup ricotta cheese
- 2 tablespoons honey, warmed
- 1 pinch sea salt
- Pre-heat the oven to 375°F (190°C).
- Pulse spelt flour, all-purpose flour, and hazelnuts in a food processor until finely processed; transfer to a mixing bowl.
- Stir sugar, baking powder, ground cloves, and sea salt with the flour mixture. Work the butter into the flour mixture with your fingers until small clumps form; add the oats and toss with your hands until a crumble forms. If the mixture is dry, sprinkle a little water over it and gently distribute to maintain clumps.
- Cover bowl with plastic wrap and refrigerate for at least 20 minutes and up to 2 days.
- Put plums into a bowl. Sprinkle sugar, orange zest, orange juice, and flour over the plums. Scrape the vanilla beans from the pod with a small knife and add bowl. Add a pinch of sea salt and toss to coat plums.
- Lightly grease a baking dish or large ramekin 1½ tablespoons butter. Spread plum mixture into the dish. Place the remaining 1½ tablespoons butter onto the plums.
- Spread clove-oat crumble over the plums in an even layer. Do not press crumble into the fruit.
- Bake in the preheated oven until golden and bubbling, about 45 minutes; let cool slightly while preparing the ricotta.
- Whisk the ricotta cheese, melted honey, and sea salt together in a bowl until smooth; spoon onto individual portions of the plum crumble to serve.
Want to make this gluten-free? Substitute almond flour for the spelt flour, and your favorite gluten-free flour mixture for the all-purpose flour. Try switching the plums for apricots, peaches, nectarines, or cherries during peak stone-fruit season!
What others are saying
Katie Hason says:
The plum filling in this dish was superb. It's now one of my favorite desserts! The sweet ricotta was also incredible. Not the biggest fan of cloves, but was pleasantly surprised with the overall taste of the crumble topping.
Laura Griffin says:
I actually really liked the clove-flavored oat crumble in this recipe. Clove has such a strong taste, but it wasn't overwhelming at all. The plums and ricotta cheese were also really delicious together.