Plum Crumble

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

Prep Time15

Cook Time30

Set Time5

Total Time50

Course: Desserts

Cuisine: American

Servings:

Calories: 325kcal

Equipment

9-inch (23 cm) baking dish

Ingredients

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

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

Nutrition