This Plum And Apple Crumble recipe is absolutely delicious! I’ve made it many times before and each time I do, the flavours are so amazing that people can’t get over how good it tastes. You can even layer in some of your favourite fruits for extra versatility.
I’ve always been a big fan of the Plum and Apple Crumble my Nan makes. The only problem I’ve always encountered is the size. A lot of the times these lovely crumbles can be too small to enjoy properly.
Plum and Apple Crumble
This warming plum and apple crumble is the ultimate comfort food. Serve with a scoop of vanilla ice cream or custard and enjoy. It’s the perfect go to recipe when you have a glut of both fruits. We recommend using Bramley apples for this recipe (see tip below)
PREP TIME:0 hours 15 mins
COOK TIME:0 hours 25 mins
TOTAL TIME:0 hours 45 mins
3 Bramley apples, about 500 g (1lb 2oz)
(2oz) light brown soft or caster sugar
Finely grated zest of 1 lemon
For the crumble topping
(6oz) plain flour
(4oz) butter, chilled and cut into cubes
(2oz) rolled oats
(3oz) demerara sugar
- Preheat oven 200°C (180°C fan) mark 6. Halve and stone the plums, then roughly chop and put into a large pan. Peel and core the apples, roughly chop, and add to the pan with the sugar, cinnamon, lemon zest and 5tbsp water. Cover and heat gently until apples are softening, about 5min.
- Empty fruit into a shallow, ovenproof serving dish. Set aside.
- To make the topping, put the flour into a bowl and rub in the butter with your fingers until the mixture resembles fine rubble. Mix in the oats and demerara sugar, then scatter the topping over the fruit.
- Bake for 25-30min or until the crumble is golden. Serve immediately with our Foolproof Custard (see left) or vanilla ice cream.
Use Bramley apples, which slump down a little during cooking, or Braeburn or Gala for a perky finish
Per serving (without custard or ice cream):
- Calories: 438
- Protein: 5g
- Total fat: 19g
- Saturates: 11g
- Carbs: 61g
- Total sugars: 33g
- Fibre: 5g
Spiced plum and apple crumble
We used pink lady apples in this recipe, as they tend to hold their shape well. You can keep and use the syrup at a later date to serve over ice-cream and fresh berries.
- 1 hr cooking
- Serves 4
Spiced plum and apple crumble
- 500 gram (1 pound) apples
- 3/4 cup (165g) caster (superfine) sugar
- 2 tablespoon water
- 700 gram (1½ pounds) red-fleshed plums
- 125 gram (4 ounces) cold unsalted butter
- 1 cup (150g) plain (all-purpose) flour
- 1/2 cup (110g) firmly packed light brown sugar
- 1 teaspoon mixed spice
- 1/4 cup (20g) flaked almonds
Spiced plum and apple crumble
- 1Preheat oven to 200°C/400°F.
- 2Peel, core and cut apples into chunks. Put in a large saucepan with caster sugar and the water; cook, stirring, over medium heat, until sugar dissolves. Cover; cook 10 minutes or until apple is just tender.
- 3Quarter plums, discard seeds; stir into apples in pan. Cook, covered, about 5 minutes or until plums are soft but still hold their shape.
- 4Remove fruit from syrup with a slotted spoon; transfer fruit to 4 x 1-cup (250ml) ovenproof dishes. Reserve the syrup.
- 5Chop butter finely. Combine flour, brown sugar and mixed spice in a large bowl. Rub butter into mixture with fingertips until mixture resembles breadcrumbs and starts to clump together. Fold through almonds; sprinkle over fruit.
- 6Bake about 25 minutes or until golden and bubbling. Serve crumbles warm, drizzled with double cream and reserved syrup if you like.
APPLE AND PLUM CRUMBLE
A delicious summer/autumn crumble that makes us of ripe and juicy plums and crunchy apples. Our Apple and Plum Crumble is really easy to make, with a base of soft sugary plums and apples and a crunchy crumble topping. Classic comfort food that would be the perfect addition to a Sunday roast.
We grew up eating crumbles, and they are the ultimate comforting dessert. Apple, rhubarb, peach and plum crumble, they are all delicious. But I don’t think plum based crumbles get enough love. Plums are really cheap when they are in season, making this a really frugal dessert that the whole family will love.
Step by step
One: Put the chopped apples and plum in a baking dish and add the brown sugar, orange zest, nutmeg and cinnamon and mix well.
Two: Put the crumble ingredients into a bowl and using your fingers, crumble the butter and mix it together. This process will take a while, as you want to get the butter really fine and all mixed in.
Three: Cover the fruit with the crumble mixture.
Four: Put in a preheated oven at 190°C/375°F/Gas 5 for 40 minutes until the topping is golden brown.
Why should you try it?
- A great way to use plums
- Super comforting dessert
- Easy to make
- Budget friendly
- Good for feeding a crowd
How to cut a plum
Take a sharp knife and then cut around the middle of the plum and twist the two halves open to reveal the stone. Take your knife again and slice round the stone and remove it. You can then cut the plum halves in to slices. We left the skins on, however you can remove them if you prefer.
The perfect crumble topping really is something that everyone should know how to make. It should be buttery, crispy, and of course crumbly. It’s in the name. Whilst you can buy crumble topping in a bag to save some time, it really doesn’t take much time at all. If you bake a lot, then you probably already have these ingredients in your cupboard too.
This is a good recipe for kids to get involved with, as they will love getting their hands in the bowl and mixing up the crumble.
This plum crumble topping is a mix of flour, butter and sugar. You could swap a quarter of the flour for rolled oats, to make it more of a crisp. This recipe makes a fair amount of crumble topping, but we are firm believers that the fruit to crumble ratio should pretty much 50:50.
You could also double the amount of crumble topping and then keep it in the fridge for up to a week to use in other fruit crumbles.
What to serve it with
You can top this plum crumble with some custard, ice cream or Greek yogurt, or just leave it as it is. We topped ours with custard but try some vanilla frozen yogurt for a bit more of an indulgent dessert.
- You could also double the amount of crumble topping and then keep it in the fridge for up to a week to use in other fruit crumbles.
- If you want to make more of a crisp, then you could swap a quarter of the flour for oats.
- You can use this recipe to make an apple, rhubarb or peach crumble too.
- You can freeze leftovers of apple and plum crumble, however the topping tends to go a little soggy once it is defrosted. It will keep in the fridge for 2-3 days though.
- This is a good recipe for kids to get involved with, as they will love getting their hands in the bowl and mixing up the crumble.