I am appreciative for handed down family desserts! I used to stand in my Grandma’s kitchen in Minnesota and watch her make pfaumenkuchen, she refereed to no recipe card. I then watched my father make it, again no recipe card. Last year at this time I went from hand punching dough onto a cookie sheet to a pie crust. This year I reworked it again by changing the pie crust to a wheat pie crust. Today I share the recipe with my visitors, enjoy.
Pfaumenkuchen – (German fruit dessert)
1 wheat pie crust
1 cup flour
1 cup sugar
1 cup brown sugar
1 tablespoon cinnamon
****If you have a favor crumble topping you can use that recipe instead.
Slice the plums in half, remove pit, layer on the bottom of the pie crust. Once layered, cut additional plums into half then quarter. Make sure to cover a good portion of the crust.
Mix the flour, sugars, cinnamon, and butter. The butter will help it brown during cooking and helps crumble stick together slightly.
Bake at 350 degrees until juices bubble, usually about 30-45 mins depending on your oven.