Traditional fruity crumble filled with clouds of whipped cream

  • 500 – 700 g seasonal fruit In September, it may be plums, apples or pears.
  • 100g – 150g sugar (optionally cane sugar) Use as much sugar as you like. Remember that fruit differ in flavour and sweetness.
  • 1 tablespoon vanilla sugar
  • 150 g Łaciate extra butter
  • 1-2 teaspoons cinnamon
  • 150 – 200 g flour


Whipped cream:

  • Łaciata cream 30% fat or 36% fat for whipping
  • 1 tablespoon caster sugar per 200 ml cream


Check the recipe for perfect whipped cream:


Description and Recipe

Wash, decore and deseed the fruit. If you use apples or pears – peel them too. Divide the fruit into parts that will be the most convenient in eating, e.g. plums into halves or quarters. Larger fruit cut into eights or simply dice.

Grease a casserole tray with Łaciate extra butter. Carefully mix the fruit in a bowl with a tablespoon of sugar and cinnamon. Transfer to the dish greased with the butter.

Using a large knife cut the remaining cold butter into chunks and combine with the sugar, vanilla sugar and flour. Toss the ingredients with your hands until you get a mixture that looks a bit like fine breadcrumbs.

Sprinkle the top with the crumble over. Bake in the oven preheated to 180ºC for about 25-35 minutes until the fruit is cooked and bubbling and the crumble is golden on the top. Serve cold or hot.

It tastes best with clouds of perfect whipped Łaciata cream 30% or 36% fat.