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.
Also, have you tried our easy Stewed Plums recipe? It is seriously delicious!
Why you will love it
- A great way to use plums
- Super comforting dessert
- Easy to make
- Budget friendly
- Good for feeding a crowd
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.
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.
We wanted to make crumble a traditional dessert in our own little family and this is a great way to get kids to try different fruits. You could keep this as just plums or even add some cherries or pear. The plums really do have so much flavour just on their on though with a few apples.
The secret to making a really good plum crumble is choosing good plums. They need to be in season and ripe. That's why this recipe is so simple, because when you use ripe plums, that flavour is really all you need.
Yes, you can make the plums and topping in advance, layer it in your baking dish and then just put it in the oven to crisp up before you are ready to serve it.
We hardly ever have any leftovers of this, as we can happily eat double portions! But if you do, it will keep in the fridge for two to three days. You could freeze it in containers, but the topping might go a little soggy once defrosted.
More dessert recipes
Apple and Plum Crumble
- 5 Plums - sliced
- 4 Apple - cut in to chunks
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 40 g (0.25 cups) Light brown sugar
- 0.5 Orange - zest only
- 250 g (2 cups) Plain flour
- 120 g (0.66 cups) Caster sugar
- 150 g (0.66 cups) Butter - cubed
- Preheat your oven at 190°C/170°C(fan)/375°F/Gas 5.
- Put 4 Apple and 5 Plums into a baking dish and add 40 g Light brown sugar, zest of 0.5 Orange, 0.5 teaspoon Ground nutmeg and 0.5 teaspoon Ground cinnamon and mix well.
- Put 250 g Plain flour and 120 g Caster sugar into a bowl and using your fingers, crumble in 150 g Butter and mix it together. This process will take a while, as you want to get the butter really fine and all mixed in.
- Scatter the crumble mixture over the fruit.
- Put into the oven for 40 minutes until the topping is golden brown.
- 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, 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.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.