- 1 Mürbteig
- 910 g Italian prune plums (not eating plums)
- 200 g sugar
- 2 eggs
- 150 g butter, melted and cooled
- 30 g breadcrumbs
- 150 g almonds, finely ground
- 0.25 tsp cinnamon
Preheat the oven to 190 degrees C.
Remove the stones from the plums and cut into quarters.
Roll out the Mürbteig into a rectangle, and fit it into a rectangular baking dish (9 1/2 x 13 1/2 inch). It should come up the sides about 3/4 inch. Arrange the cut plums skin side down; you'll need to really pack them in.
Beat the eggs and sugar together until thick. Mix in the melted butter, then the breadcrumbs, almonds and cinnamon. Pour over the plums.
Bake 60 minutes, until the plums are bubbling and the Guss is golden brown. Serve warm.