Apple Pear And Plum Crumble

Apple, pear and plum crumble is one of my favorite desserts and It’s really easy to make with this recipe. This fall dessert is a treat that is perfect with a scoop of vanilla ice cream. One thing I love about this crumble is how frugal it can be. Apples, pears and plums are cheap right now and in season, so these ingredients ensure it will be inexpensive. The flavors are fantastic thanks to the addition of cinnamon, nutmeg and ginger to the crumble base – absolutely delicious!

APPLE AND PLUM CRUMBLE RECIPE

Apple and plum are two uncommon fruit pairings. This apple and plum crumble is unusual because of this. As was already indicated, the apples’ high level of acidity will give them a tangy flavor.

Additionally, the inclusion of the plums will give the apple and plum crumble a wonderful, rich flavor that will make every mouthful melt in your lips.

Actually, this recipe’s textures will be quite similar to that of this apple and rhubarb crumble recipe. While the tastes do vary, rhubarb also has a very tart flavor. In that situation, I advised combining the rhubarb with apples that were sweeter and juicier than Bramleys.

WHICH APPLES TO USE IN A CRUMBLE?

For this dish, I believe it is better to use really acidic apples. The tartness is necessary for the plums to balance out their powerful flavors. As a result, you ought to think about buying the following apple varieties:

• Granny Smith – very acidic, tart and firm which makes it excellent for pies and crumbles
• Crisp Pink – quite tart and less sweet, excellent for a baked apple recipe and also freezes well
• Golden Delicious – mellow sweetness and crisp, excellent for baking recipes

This apple and plum crumble can be further sweetened if you use sweet apples. However, as these apples will give the recipe enough sweetness, I advise lowering the amount of sugar:

• Gala apples – they are sweeter and still crisp, excellent for baking as they retain their shape
• Fuji apples – very sweet and crunchy, also perfect for baking or for sauce-making

Do you have a favourite variety of apples that you would like to use for this apple and plum tart?

APPLE PLUM CRUMBLE

This recipe for apple and plum crumble can be made with any kind of plum. A couple varieties do stick out, though, for a crumble recipe. For instance:

1. Mirabelle plums – small and sweet excellent for a jam or a fruity compote recipe
2. Red plums – sweet and also excellent for this easy plum and port crumble
3. European plums – sweet flavour with purplish colour, also great with this apple and plum crumble
4. Black plums – sweet and mild flavour, excellent for baking
5. Greengages – although they look green, they are ripe with a honey flavour
6. Yellow plums – also an excellent choice for baking tarts
7. Pluots – a hybrid between plum and apricot, not suitable for baking pies

Generally speaking, I advise choosing red, European, black, or yellow plums. These plums are all excellent choices for the apple and plum crumble recipe.

APPLE AND PLUM CRUMBLE WITHOUT OATS

Oats are optional, even though I recommend them for consistency in my apple and plum crumble recipe. The use of grains serves to absorb any extra fruit juices. Additionally, they make a lovely topping.

The crumble of apples and plums will be just little juicy, not runny. You need to include apples that aren’t overly juicy if you want to prepare an apple and plum crumble without oats and control its consistency.

So the optimal ones are the tangy ones that maintain their structure nicely. Your issue will be resolved by this.

Alternately, you could also mix a little flour with the apples and plums. Whether it be regular flour (made from wheat) or another type. To help absorb some of the moisture, you can also add semolina or other kinds of gluten-free flour. Almond flour, coconut flour, and more are a few examples.

The good news is that there are no necessary alternatives when the oats are left out of this recipe.

APPLE, PEAR AND PLUM CRUMBLE

You can customize this crumble recipe in a variety of ways. For instance, adding pears, rhubarb, apricots, cherries, or any other variety of fruit is simple. In conclusion, you can get ideas from this rhubarb dump cake or this cherry crumble pie.

In addition, you can also manipulate this recipe into containing a bit of chocolate. For instance, add chocolate chips to your crumble and see just how amazing everything works together.

PLUM AND APPLE JAM

You can use apples and plums from a particularly large bunch for other delicious recipes. The same is true if your garden has an excessive amount of apples and plums.

Why not try making apple and plum jam instead of the apple and plum crumble? Making jam is very simple, and you don’t have to be a Masterchef to do it.

WHAT TO SERVE WITH A CRUMBLE?

The best part is here! With a scoop of vanilla ice cream, vanilla custard, or whipped cream, serve your crumble. For instance, I believe that the apple and plum crumble and this hokey pokey ice cream go really well together.

Which varieties of apples and plums would you use in this recipe for apple and plum crumble? Please tell me!

apple and plum crumble

•  Total Time: 55 minutes
•  Yield: 4 dessert portions 1x

This British dessert, apple and plum crumble, is easy and quick to prepare. Use tart apples and ripe plums. Learn how to perfect any fruit crumble recipe.

INGREDIENTS

SCALE1X2X3X

• 225g (½lb) apples, peeled, cored and cut into 1cm (½in) slices
• 450g (1lb) plums, washed, stoned and halved
• 30ml (2 tbsp) caster sugar
• 175g (8oz) plain flour, sieved
• 120g (4oz) golden caster sugar
• 120g (4oz) butter
• 15ml (1 tbsp) oats

INSTRUCTIONS

1. Heat the oven to gas mark 5 (190°C/170°C).
2. Put the apples and plums in a 23 cm (10 in) round baking dish after tossing them with caster sugar. Spread the mixture out.
3. Slice the butter and add it to the mixture of flour and golden caster sugar.
4. Rub the mixture with your fingertips until it resembles breadcrumbs.
5. Flatten the mixture after evenly distributing the crumbs over the fruit.
6. Add some oatmeal.
7. Bake for 35 minutes, or until the apples are tender and the top is brown.
8. Before serving with cream, custard, or ice cream, let the dessert cool for ten minutes.

Easy Plum and Pear Crumble

Plums and pears cooked under a classic crumble topping with the additon of ground almonds .

Course Dessert

Cuisine British

Keyword autumn, comfort food, easy, plums

Skill Level very easy

Prep Time 10 mins

Cook Time 45 mins

Servings 6

Calories 480

Equipment

• Food processor (optional)
• shallow baking dish

Ingredients

for the crumble topping

• 200 g plain flour
• 100 g butter
• 100 g ground almonds
• 75 g caster sugar

for the fruit filling

• 500 g plums
• 2 pears
• 1 teaspoon cornflour
• 3 tbsp caster sugar

Instructions

Make the crumble topping

• Set the oven’s temperature to 180°C (160°C fan)/350°F/gas mark 4.
• In a food processor, combine 200g flour, 100g butter, 100g almond flour, and 75g caster sugar. Process until the mixture forms coarse crumbs. Alternatively, combine the flour and butter together until the consistency of coarse breadcrumbs. Stir in the sugar and almonds after adding them. Place aside.

To make the filling

• 500g of cleaned, quartered plums with the stones removed are placed in a shallow baking dish. To add to the dish, peel, core, and slice 2 pears thickly. Add 3 tablespoons of caster sugar and 1 teaspoon of cornflour, and mix well.

To complete

• In the dish, evenly distribute the fruit and top with the crumble. The dish should be baked for roughly 45 minutes, or until browned.

Notes

Nutrition information is calculated using an online nutrition database – is approximate and is meant as a guideline only.

Nutrition

Calories: 480kcal | Carbohydrates: 66g | Protein: 8g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 36mg | Sodium: 120mg | Potassium: 235mg | Fiber: 6g | Sugar: 33g | Vitamin A: 719IU | Vitamin C: 10mg | Calcium: 54mg | Iron: 2mg

Making the crumble mixture

A dessert that is simple to make and perfect for beginning or young bakers is crumble. When they resemble coarse breadcrumbs, the flour and cold butter have been well combined. You now have the traditional crumble recipe after adding just enough sugar to the batter to sweeten the crumble.

To make the crumble even lighter and more flavorful, I’ve added some ground almonds to this recipe.

Rub the butter into the flour using your fingertips; be sure to elevate your hands high as you do so to incorporate air into the mixture and create a lighter crumble. Add sugar and ground almonds after that by stirring.

However, if you have a food processor, this task just got a whole lot simpler. Simply combine all the ingredients in the processor bowl at once, and pulse several times to produce the crumble mixture.

many fruit types

For this recipe, I combined plums (windfalls from my tree) with pears; but, if you like, you could swap out the pears for apples. I would use a dessert apple, such as a Granny smith or a Braeburn, that maintains its shape in the crumble.

Instead of the plums, apricots, raspberries, or blackberries would make good substitutes for the fruit.

Did you realize?

During World War II, crumble—a meal resembling a pie but made with a lot less of the scarce ingredients butter and flour—became extremely popular. Naturally, sugar was also in short supply, thus fruit crumbles also provided a small amount of sweetness due to their natural sweetness.

Can crumble be frozen?

Any crumble that is left over should be allowed to cool before being moved to the refrigerator and eaten within 3 to 4 days. Contrary to pies, crumbles reheat well in the microwave, and you only need a short amount of time—less than a minute per serving.

Before and after baking, crumble can be frozen. For up to three months, wrap tightly and freeze. Give your baking from frozen an additional 15 to 20 minutes (it will depend on the dish it is frozen in and the depth of the crumble so may take more time). If the crumble begins to brown excessively before the fruit is cooked, cover with foil. Use a thermometer to check the temperature or test by placing a dinner knife in the center for a brief period of time; the blade should feel warm when removed.

The crumble mixture can be frozen for up to 4 months in a freezer bag or container. I frequently prepare two batches at once.

Frozen plums can also be used to make the crumble.