Plum and cinnamon crumble
Bring the comforting warmth of our plum crumble into your kitchen. Sweet and tangy plums under a buttery shortcrust pastry make this dessert a rich blend of flavours and textures. Baked until golden, it's perfect served warm with a dollop of whipped cream. Whether for a special occasion or a cozy night in, this recipe offers a comforting end to any meal, delighting those with a sweet tooth and a fondness for traditional desserts.
Ingredients
Crumble
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135 g
Flour
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2 tbsp
Caster sugar
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75 g
Butter
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Filling
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400 g
Plums
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2 tbsp
Caster sugar
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1 tsp
Ground cinnamon
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To serve
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200 ml
Whipped cream
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Core plums like a pro: a step-by-step guide
Coring plums can seem like a daunting task, but with this straightforward method, you’ll be handling them like a seasoned chef in no time. Choose ripe plums: ensure your plums are ripe but firm, overripe plums can be mushy and difficult to handle. Cut along the seam: using your paring knife, cut the plum along its natural seam, all the way around, reaching the pit. Twist and separate: hold each half of the plum and twist gently in opposite directions. The plum should separate into two halves. Remove the pit: for freestone varieties, the pit should come out easily with a little nudge. For clingstone plums, you may need to use a spoon or the tip of your knife to carefully pry the pit out.
The secret to a perfectly buttery plum crumble topping
The secret lies in using cold, diced butter and working it gently into the flour and sugar until the mixture resembles coarse breadcrumbs. This ensures a crumbly, tender texture rather than a greasy or cakey one. Don’t overmix – the small lumps of butter are key to creating that golden, crisp finish in the oven. If you have time, chill the topping for 10-15 minutes before baking to help it hold its shape and crisp up beautifully.
Get the ideal fruit-to-crumble ratio every time
A great plum crumble strikes the right balance between juicy fruit and crisp topping. Aim for a fruit layer that’s about twice as thick as the crumble. This ensures enough sweetness and moisture without overwhelming the topping.
Questions about this plum crumble recipe
Whether you're wondering how to freeze your crumble, which plums to pick, or what kind of dish to bake it in, this FAQ covers the key details to help you get the best results. From texture-saving tips to flavour-enhancing choices, these answers will guide you through every step of making a delicious plum crumble.
Can you freeze plum crumble without losing texture?
Yes, this recipe freezes well if prepared properly. To maintain the best texture, freeze it unbaked: simply assemble the fruit and topping in a freezer-safe dish, then wrap it tightly in a layer of plastic wrap followed by foil, or use a lid if your dish has one. This double wrapping prevents freezer burn and keeps the crumble fresh. When you're ready to enjoy it, bake straight from frozen, adding 10-15 minutes to the baking time. If freezing after baking, let it cool completely first, then reheat in the oven to bring back the crunch. Avoid microwaving, as it can make the topping soggy.
Which plum varieties work best in this recipe?
Plums come in a range of colours, each bringing something unique to your crumble. Dark purple plums, like Black Friar or President, offer a rich, classic flavour and bake down into a soft, sweet filling. Red-fleshed plums, such as Santa Rosa or Satsuma, add a vibrant colour and a slightly tangy edge, which balances the sweetness of the crumble topping. For a more complex, jammy result, try combining red and dark purple plums. Avoid very soft or overripe fruit, as they can break down too much in the oven and make the crumble watery.
What is the best baking dish for plum crumble?
A shallow, ovenproof dish is ideal for this recipe, about 24-28 cm wide and preferably ceramic or glass. These materials distribute heat evenly, helping the fruit cook gently while allowing the topping to crisp up nicely. In general, aim for a dish that's large enough to spread the fruit in an even layer about 3-4 cm deep, with enough space on top for the crumble without it overflowing. Avoid dishes that are too deep, as the crumble may sink into the fruit and lose its texture.
Nutritional values
Nutritional value, per
1187 Kcal
| Fibre | 13.2 gram fibers |
| Protein | 14 gram |
| Fat | 63.7 gram |
| Carbohydrates | 139.4 gram |
Serve with skyr for a tangy, creamy finish
Pair your warm plum crumble with a spoonful of skyr for a fresh twist on the classic cream topping. Skyr’s natural tanginess balances the sweetness of the fruit and crumble, while its thick, creamy texture adds a satisfying contrast. Simply stir in a little honey or vanilla to taste, and serve chilled alongside or on top of the crumble for a beautifully tangy finish.
Want more crunch? Try these tasty add-ins
If you love a crumble with extra texture, try mixing in some crunchy add-ins to the topping. A handful of rolled oats adds a hearty bite, while chopped nuts like almonds, hazelnuts, or pecans bring a rich, toasty flavour. You can also stir in sunflower seeds or shredded coconut for something a little different. Toast the add-ins lightly beforehand to boost their crunch and deepen their flavour before baking.
Why macerating plums boosts flavour and juiciness
Macerating plums – tossing them with a bit of sugar and letting them sit for a few hours or overnight in the refrigerator – draws out their natural juices and intensifies their flavour. This simple step softens the fruit slightly and creates a syrupy base that blends beautifully with the crumble topping during baking.
It also helps balance tartness and ensures the filling stays moist and rich without becoming watery. For even more depth, add a splash of lemon juice or a pinch of cinnamon while the plums macerate.
Beautiful ways to plate and serve plum crumble
Presentation can turn a humble crumble into a stunning dessert. Serve it warm in shallow bowls or rustic ramekins, allowing the vibrant plum juices to show. Add a generous spoonful of skyr, whipped cream, or vanilla ice cream on the side or artfully dolloped on top. Garnish with a few fresh plum slices, a sprinkle of toasted nuts, or a dusting of powdered sugar for an elegant touch.
For a dinner party, serve individual portions in mini baking dishes for a charming, personal twist.
How to pick the perfect plums for plum crumble
Choosing the right plums makes all the difference in a great crumble. Look for ones that are firm but slightly soft to the touch – this means they’re ripe and full of flavour, but not overly juicy or mushy. A slight give under gentle pressure is ideal. Avoid plums with wrinkles, cracks, or overly soft spots.
Try these crumble recipes next
Loved the plum crumble? Keep the cosy baking going with these delicious variations, each one offering its own unique twist on a comforting classic:
- Blackberry crumble: bursting with juicy blackberries and topped with a golden, crunchy layer, this version is perfectly paired with a spoonful of creamy skyr for a refreshing finish.
- Apple crumble with oats: a timeless favourite featuring tender apples, chopped hazelnuts, and rolled oats. The warm flavours of vanilla and brown sugar, served with vanilla skyr, make it a perfectly balanced dessert.
