Plum Streusel Slices

Preparation info
  • Makes


    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Buttery, nutty, crumbly streusel topping was carried from Eastern Europe with the waves of Emigrants after World War II. This dessert is especially appreciated at Rosh Hashanah, when the plums used are in season. Apple streusel is equally delicious.


  • 225 g/8 oz/1⅓ cups plums, stoned (pitted) and chopped
  • 15


  1. Preheat the oven to 180°C/350°F/Gas 4. Grease and base-line a 20cm/8in square cake tin (pan). Put the plums and lemon juice in a pan and cook over a low heat for 5 minutes, until soft.