Easy Plum Crumble with Almond Topping

This easy plum crumble with almond topping is a simple, rustic, that’s perfect for fall. With its sweet-tart, cinnamon-spiced plums and buttery almond crumble, it’s the kind of humble dessert that lights up your fall nights like nothing else.

If plums aren’t in season, you have to make easy cranberry crumble bars—no slicing or peeling needed or apple crumble bars, packed with fresh apples and just the right amount of crumble.

There’s something magical about baking with fresh fruit—it turns simple desserts into something truly special. One of my all-time favourites is this fluffy cherry sponge cake, where tangy Morello cherries shine in every bite. For a touch of French elegance, try my easy cherry clafoutis, a creamy custard studded with juicy cherries. And when autumn arrives, I can’t resist baking a caramel apple bundt cake, drizzled with rich caramel sauce for the ultimate cosy treat.

If you’re a berry lover, you’ll adore my raspberry coconut cake—it’s light, moist, and packed with flavour. For apple fans, I bake a classic apple cake that’s soft and comforting, or one that’s bursting with apples for extra fruity goodness. And if you’re into plant-based baking, my vegan banana carrot bread is a delicious, guilt-free option that everyone loves.

💗Why This Recipe Works

• Versatile: Perfect for dessert or a snack.
• Quick & Easy: With simple steps and minimal prep, this crumble comes together in no time—perfect for busy days or last-minute desserts.
• Budget-Friendly: Simple, affordable ingredients.
• Crowd-Pleaser: Great for family dinners or parties!

🥧 Ingredients

*See the recipe card for full information on ingredients and quantities.

• Plums: Use ripe but firm plums like Santa Rosa, Black Doris, or Victoria. Avoid overripe plums, as they can become too mushy.
• White Sugar: Fine granulated sugar works best.
• Lemon Zest: Use unwaxed, organic lemons. Wash and dry them thoroughly before zesting.
• Flour: All-purpose flour works best, but plain flour is also good.
• Ground Almonds: Use store-bought almond flour for convenience, or grind roasted almonds finely at home for a fresher taste.
• Brown Sugar: Light or dark brown sugar both work—dark brown sugar adds a deeper caramel taste.
• Baking Powder: Check the expiration date to ensure it’s active.
• Butter: Use cold, unsalted butter cut into small cubes. Cold butter ensures a flaky, crumbly texture.

♻️ Substitutions

• Plums: You can substitute the plums with other stone fruits like peaches, nectarines, or apricots. Berries such as blueberries or raspberries also work well.
• White Sugar: Use coconut sugar, maple syrup, honey or unrefined golden caster sugar.
• Ground Almonds: Swap with ground hazelnuts, and walnuts, or skip the nuts entirely.
• Cornstarch: Arrowroot powder or tapioca starch can replace cornstarch to thicken the fruit filling.
• Cinnamon: If you're not a fan of cinnamon, try nutmeg or allspice.
• Vanilla extract: The seeds of 1 vanilla pod is good too.

📋 Variations

• Mixed Berry Crumble: Use a combination of strawberries, blueberries, and raspberries instead of plums. Like these cranberry crumble bars.
• Apple and Plum Crumble: Add sliced apples to the plums for a fall-inspired twist. Try these apple crumble bars - more apples than crumble.
• Oat Crumble Topping: Replace half the flour with oats for a heartier, more rustic topping.
• Gluten-Free Plum Crumble: Use a gluten-free flour blend in place of regular flour, and make sure your baking powder is gluten-free.

📖 How to Make Easy Plum Crumble with Almond Topping

I love to make this easy plum crumble with almond topping—it’s sweet, spiced, and so simple! The crunchy almond topping pairs perfectly with juicy plums. Your kitchen will smell amazing! For another fruity treat, try my easy cherry dessert recipe too.

Step 1: Wash the plums, pit them, and slice them into even pieces. Add the slices to a large bowl.

Step 2: Incorporate sugar, cornstarch, and lemon zest. Stir thoroughly until the plums are well-coated.

Step 5: Bake in the preheated oven for 30 minutes. The plum crumble is ready when the topping is golden-brown and the plum juices are bubbling.

Step 6: Allow the plum crumble to cool before serving. Enjoy it warm, and for a special touch, add a scoop of vanilla ice cream

I love the stickiness of the fruit filling combined with the chewy, crunchy top of this plum crumble. A wonderful treat on cooler summer days (or any excuse).

Pro Tip: When mixing the crumble topping, make sure your butter is very cold. This helps create a crumbly texture as the butter melts in the oven.

🍦 Serving Suggestions

Plum crumble is best served warm, either on its own or with a side of:

• Vanilla ice cream
• Whipped cream
• Custard
• Greek yoghurt for a lighter option

Storage Tips

• In the Fridge: Store leftover plum crumble in an airtight container in the refrigerator for up to 4 days. Reheat it in the oven at 350°F (175°C) for 10 minutes or until warmed through.
• In the Freezer: If you want to make the crumble ahead of time, you can freeze it after baking. Wrap it tightly in plastic wrap and aluminium foil, then freeze for up to 3 months. Thaw in the fridge overnight and reheat in the oven before serving.

❓FAQs

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Plum Crumble

Claudia Ciorteanu

This simple plum crumble combines fresh, juicy plums with a buttery crumble topping. It’s quick to prepare and perfect for any dessert occasion.

5 from 7 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Set Time 5 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 325 kcal

Equipment

• ▢
  9-inch (23 cm) baking dish
• ▢
  Mixing Bowls
• ▢
  Knife and Cutting Board
• ▢
  Oven

Ingredients

  

1x2x3x

• ▢ 2.5 lb  ripe purple plums stoned and halved - 1.15 kg
• ▢ ½ cup white granulated sugar 100g
• ▢ 1 teaspoon finely grated lemon zest unwaxed organic
• ▢ 2 tablespoons cornstarch

For the crumble:

• ▢ 1 cup all-purpose/plain flour 125g
• ▢ ⅓ cup ground almonds 30g
• ▢ ⅓ cup soft light brown sugar 67g
• ▢ ½ teaspoon sea salt
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 teaspoon vanilla extract
• ▢ 6 tablespoons cold unsalted butter, cut into cubes 90g
• ▢ ice cream or clotted cream to serve

Instructions

 

• Preheat the Oven: Preheat your oven to 360°F (180°C). It’s important to allow the oven to fully heat up before placing the crumble inside. This ensures that the plum filling cooks evenly and the crumble topping becomes perfectly golden and crisp.
• Prepare the Plum Filling: Start by slicing the plums into wedges, and discarding the pits. Place the sliced plums into a large mixing bowl. Add ½ cup (100g) of white sugar, 2 tablespoons of cornstarch, and 1 teaspoon of lemon zest. Mix everything to get the plums evenly coated. The cornstarch helps to thicken the plum juices as they bake, while the lemon zest adds a subtle hint of citrus. Once the mixture is combined, transfer the plums to a 9-inch (23 cm) baking dish, spreading them out evenly across the bottom.
• Make the Crumble Topping: In another large mixing bowl, add 1 cup (125g) of flour, ⅓ cup (30g) of ground almonds, ⅓ cup (67g) of brown sugar, ½ teaspoon of salt, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, and 1 teaspoon of vanilla extract. Mix the dry ingredients together. Then, add 6 tablespoons (90g) of cold butter, cut into cubes. Using your fingertips, rub the butter into the dry ingredients until the mixture forms coarse crumbs. Be sure to work quickly so the butter remains cold, which will help create a crumbly texture.
• Assemble: Once the crumble topping is ready, evenly sprinkle it over the plum mixture in the baking dish. Make sure the plums are fully covered to ensure an even bake and a satisfying contrast between the soft fruit and crispy topping.
• Bake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes. Keep an eye on the crumble after 25 minutes. The dessert is done when the topping is golden brown and the plum filling is bubbling up at the edges. If needed, rotate the dish halfway through baking to ensure even cooking.
• Let it Cool and Serve: Once the crumble is baked to perfection, remove it from the oven and allow it to cool for about 10 minutes. This brief cooling period helps the fruit filling set slightly, making it easier to serve. For an indulgent treat, serve the warm plum crumble with a scoop of vanilla ice cream or a dollop of whipped cream.

Video

Notes

1. Choose ripe plums: Ripe plums add natural sweetness and the best texture for the filling.
2. Adjust sweetness: If your plums are tart, you may need to add a bit more sugar to the filling.
3. Crumb topping: Make sure the butter is cold when mixing the crumble topping to get a crispy, golden texture.
4. Baking time: Watch closely after 25 minutes. The crumble is done when the top is golden-brown and the plum juices are bubbling.
5. Cool slightly before serving: This allows the juices to thicken, making the crumble easier to serve.
6. Serving suggestion: Serve warm with vanilla ice cream or whipped cream for an extra touch. 

 

Nutrition

Calories: 325kcalCarbohydrates: 53gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 23mgSodium: 269mgPotassium: 300mgFiber: 3gSugar: 36gVitamin A: 752IUVitamin C: 14mgCalcium: 70mgIron: 1mg

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