Plum Crumble

1. Preheat the Oven

Preheat your oven to 180°C (350°F). Lightly grease a baking dish and adjust the oven rack to the middle position of the oven.

2. Prepare the Plums

In a mixing bowl, combine the 800 grams of quartered plums with 2–3 tablespoons of brown sugar, 1 teaspoon of ground cinnamon, 1–2 teaspoons of cornstarch, and ½ teaspoon of vanilla extract (if using). Spread the plums evenly in the baking dish and set it aside.

3. Make the Crumble Topping

In a mixing bowl, combine 100 grams of plain flour, a pinch of salt, 1 teaspoon of ground cinnamon, and 80–100 grams of brown sugar. Give it a whisk. Grate 100 grams of cold, unsalted butter into the bowl. Using your fingers or a pastry cutter, quickly rub the grated butter into the dry ingredients until the mixture resembles coarse breadcrumbs. Stir in 50 grams of oats and 40 grams of chopped nuts.

4. Assemble the Crumble

Scatter the crumble mixture evenly over the prepared plums. Don’t press it down — leave it loose for a crisp texture.

5. Bake

Bake in the preheated oven for 35–40  minutes, or until the topping is golden brown and the fruit juice is bubbling around the edges.

6. Serve

Once baked, allow the plum crumble to cool for at least 10 minutes, then sprinkle with a bit of icing sugar. The crumble goes well with a scoop of vanilla ice cream, custard, or cream.

Baker’s Note

Plums release a lot of juice when baked. Mixing them with a little cornstarch prevents the filling from becoming too runny and creating a thick, jammy layer underneath the crumble.

Tips for Success

Even Distribution of Butter: Grating the butter ensures that it is evenly distributed throughout the dough.

Sweetness Adjustment: Plums range from very tart to sweet. Taste your fruit and adjust the sugar accordingly.

Gluten-Free Option: Substitute plain flour with a gluten-free flour blend.

Variations to Try

Fruit Options: Swap plums for nectarines, peaches, or a mix of late-summer stone fruits. In autumn, try apples or pears.

Spiced Crumble: Try cardamom, ginger, or even star anise in the topping for something more exotic.

Chocolate Crumble: Add 2 tablespoons of cocoa powder to the dry mix or sprinkle chopped dark chocolate over the fruit before adding the topping.

How to Store Plum Crumble

• At room temperature: Once cooled, cover the crumble loosely with foil or a clean tea towel. It will keep well for up to 1 day without becoming soggy.
• In the fridge: Store leftovers in an airtight container or covered baking dish for 3–4 days. The fruit layer will stay delicious, though the topping may soften slightly.
• Reheating: For the best texture, reheat the crumble in the oven at 160°C (320°F) for 10–15 minutes to crisp the topping again. A quick microwave warm-up works too, but the crumble won’t be as crunchy.
• Freezing: Plum crumble freezes beautifully. Wrap the baked and cooled crumble well or portion it into containers. Freeze for up to 3 months. Reheat directly from frozen in the oven until bubbling and golden.

Make Ahead Tips

• Prep the Fruit: Toss the plums with sugar, cinnamon, and cornstarch up to 1 day ahead. Keep them covered in the fridge until ready to assemble.
• Crumble Topping: Mix the dry ingredients with butter, nuts, and oats, then store it in an airtight container in the fridge for 2–3 days or freeze for up to 3 months.
• Assemble Before Baking: For the crispiest topping, keep the fruit and crumble separate until just before baking. This prevents the oats from absorbing too much juice.
• Bake From Frozen: You can also assemble the whole crumble and freeze it unbaked. Bake straight from the freezer, adding about 10–15 minutes to the baking time.

Looking for more simple yet delicious recipes to try? Check out the following recipes:

Almond Apple Tart 

Plum Cinnamon Rolls

Strawberry Crumble Cake Bars

Final Thoughts

This Plum Crumble is the perfect way to make the most of plum season. With its juicy fruit filling and buttery oat topping, it’s a dessert that never goes out of style.