Quick layered dessert with baked plums, oat crumble, and ricotta cream with honey - photo 1
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Quick layered dessert with baked plums, oat crumble, and ricotta cream with honey

Desserts Breakfasts 30 min Easy 8 wyświetleń ~32.64 PLN - (0)
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Description

A seasonal, quick layered dessert combining oven-caramelized plums with a crunchy, buttery oat crumble and a delicate ricotta cream sweetened with honey. It’s a light composition of flavors: the sweetness of honey and caramelized fruits, hints of orange and cinnamon, and a contrast of textures – the creamy layer and crunchy crumbs. The dessert comes from modern home cooking, inspired by Italian cheese creams and English crumbles. Serve slightly warm (plums) or chilled, it pairs wonderfully with espresso, herbal tea, or a glass of sparkling dessert wine. The aesthetic layering and color contrast (dark purple plums, golden crumble, white cream, and green pistachios) are visually appealing and invite tasting.

Ingredients Used

Ingredients (14)

Servings:
4
  • Plums 600 g
  • Ricotta 250 g
  • Honey 60 ml
  • Butter 60 g
  • Wheat flour 80 g
  • Brown sugar 60 g
  • Orange zest 5 g
  • Lemon juice 15 ml
  • Vanilla extract 5 g
  • Oat flakes 80 g
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Chopped almonds 40 g
  • Pistachios 30 g
💰 Szacowany koszt dania: ~32.64 PLN (8.16 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Baking plums

1

Preheat the oven to 200°C (top-bottom). Wash the plums, cut each in half and remove the pits. Place the plum halves skin side down in a baking dish measuring about 20x20 cm (a baking dish can be used). Drizzle the plums with lemon juice (15 ml), sprinkle with half of the brown sugar (30 g) and half of the cinnamon (1 g). Place in the preheated oven and bake for 12–15 minutes, until the plums soften and release juice, and the skin slightly softens — when tested with a fork, the plum should yield easily but not fall apart completely.

Ingredients: Plums, Lemon juice, Brown sugar, Ground cinnamon
Use a flat-bottomed baking dish so that the plums bake evenly. If your oven has a convection setting, reduce the temperature to 190°C. Do not bake for too long — the plums should remain in pieces to create nice layers in the dessert.

Oat Crumble

2

While the plums are baking, prepare the crumble: in a large bowl, place the oats (80 g), flour (80 g), remaining brown sugar (30 g), and remaining cinnamon (1 g). Add the cold butter cut into cubes (60 g). Use your fingers or two knives to chop the butter into the dry ingredients until the mixture resembles pea-sized crumbs (about 2–3 minutes). Do not knead to complete smoothness — we want small clumps and larger pieces for texture.

Ingredients: Oat flakes, Wheat flour, Brown sugar, Butter, Ground cinnamon
Use a hand mixer with a dough hook on low speed or simply rub the butter with your fingers. The best vessel is a large steel or glass bowl — it makes mixing easier. If the mixture is too dry, add 1 teaspoon of cold water.
3

Combine the crumble on the baking tray: spread the prepared crumble evenly on a baking tray lined with parchment paper and place it in the oven next to the plums (if you have space) or bake separately at 200°C for 8–10 minutes. Stir the crumble with a spatula every 3 minutes to ensure it browns evenly. The finished crumble should be golden, aromatic, and crunchy after cooling.

Ingredients: Oat flakes, Wheat flour, Brown sugar, Butter
Use a large flat baking tray to ensure the crumble is in a single layer — this will ensure even browning. If the crumble browns faster at the edges, reduce the oven temperature by 10–20°C.

Cream

4

Prepare the cream: in a bowl, place the ricotta (250 g). Add honey (60 g), vanilla extract (5 ml), orange zest (5 g), and a pinch of salt (1 g). Use a hand whisk or spoon and beat vigorously for 1–2 minutes until the cream becomes smooth, shiny, and slightly fluffy. Taste the cream and if necessary, adjust with additional teaspoons of honey to your preferred sweetness.

Ingredients: Ricotta, Honey, Vanilla extract, Orange zest, Salt
Use a cool bowl and a whisk or hand blender for a quicker smooth consistency. Do not mix too long on high speed, as the ricotta may become too runny.

Assembly and serving

5

When the plums are baked (12–15 minutes) and the crumble is golden (8–10 minutes), take them out of the oven. Let the plums cool for 3–4 minutes — they should be slightly warm. Prepare 4 small bowls or glasses (about 250–300 ml). In the bottom of each glass, place 2–3 halves of baked plum along with some of the juice (about 120 g of plums per serving), then add 50 g of ricotta cream, and sprinkle with 30 g of warm crumble. Repeat the layer: another 1–2 halves of plum, 30 g of cream, and top generously with crumble (about 20–30 g). Garnish with chopped pistachios and/or almonds (optional). Serve immediately to keep the crumble crunchy — the plums can be slightly warm, the cream cold.

Ingredients: Plums, Ricotta, Honey, Oat flakes, Pistachios, Chopped almonds
Use transparent cups to showcase the layers. If you are preparing the dessert in advance, keep the crumble separate in an airtight container — add it just before serving to keep it crunchy.

Finishing

6

For decorative effect, drizzle a little honey (about 5 g per serving) on top of each portion and grate a bit of fresh orange zest. Serve immediately or store chilled separately (see storage tips).

Ingredients: Honey, Orange zest
Use a fine grater for the orange zest just before serving to keep the aroma intense. Do not add honey earlier, as the crumble may become soggy.

Fun Fact

💡

Crumble is a classic English dessert made with fruit and a crumble topping; the version with ricotta cheese combines the English idea with the Italian lightness of fresh cheeses, creating a modern blend of textures and flavors.

Best for

spotkanie w gronie przyjaciół szybkie deserowe podanie po obiedzie sezonowe przyjęcie jesienne

Tips

🍽️ Serving

Serve in transparent cups to showcase the layers. You can add a scoop of vanilla ice cream instead of extra cream for a more impressive dessert. Make sure to add the crumble to the dessert just before serving to keep it crunchy.

🥡 Storage

You can prepare the plums and cream up to 24 hours in advance separately: keep the plums in an airtight container in the fridge (up to 24 h), the ricotta cream in a closed container (up to 24 h), and store the crumble separately in a cool, dry place in an airtight container (up to 48 h). Assemble the dessert just before serving. To reheat the plums, place them in the oven for a few minutes at 150°C or heat them in the microwave for 20–30 seconds.

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