Go Back
–+ servings
plum and apple crumble in white pie dish, a portion taken out and served in a bowl just visible to the right

Plum and Apple Crumble

Robyn
These easy plum and apple crumble recipe with soft spiced fruit and an almond crumble topping is a delicious comforting winter dessert.
5 from 4 votes
Print Recipe Pin Recipe Add to Collection
Prep Time 10 minutes
Cook Time 40 minutes
Course Dessert
Cuisine English
Servings 6 -8 people
Calories 459 kcal

Equipment

  • 25cm x 30cm (9" x 12") baking dish

Ingredients
  

Crumble Topping

  • 100g (3.5 oz) butter
  • 100g (3.5 oz) plain flour (all purpose flour)
  • 100g (3.5 oz) ground almonds (almond flour / almond meal)
  • 100g (3.5 oz) sugar
  • 600g (1.3 lb) plums (weight with stones), cut in to quarters
  • 550g (1.2 lb) apples peeled and cut into quarters then each quarter cut in to 3.
  • 40g (3 tablespoons) Soft brown sugar
  • 1 teaspoon mixed spice or cinnamon

Instructions
 

  • Preheat the oven to 180˚C fan / 200 ˚C / 356˚F convection / 392˚F.

Make the crumble topping

  • Add the flour and almond flour / ground almonds to a large mixing bowl and rub the butter in with your finger tips until the mixture resembles breadcrumbs.
  • Stir in the sugar and place the topping to one side whilst you prepare the fruit.

Prepare the fruit

  • Cut the plums in half and take the stone out, then cut each half in to 4-6 pieces depending on the size of the plum.
  • Peel and core the apples, then cut each apple in to quarters. Cut each quarter in to 3. So you have 12 pieces of apple per apple.
  • Place the prepared plums and apples in a 25cm x 30cm (9" x 12") baking dish and mix with the sugar and mixed spice.
  • Sprinkle over the topping to cover the fruit and place in the preheated oven.
  • Bake for 35-40 minutes until the top is golden, and the fruit is tender.
  • Serve straight away.

Video

Notes

Nutritional information calculated on the crumble serving 6 people.
Apples - approx 4 small apples. I use whatever apple is in the fridge to make a crumble: Jazz apples, Pink lady apples, Granny Smiths. You can use bramley apples too. Bramleys become softer when cooking so you don't need to cut them into as small chunks as the other varieties of apple.
Plums - approx 6 plums. Most varieties of plum will make a delicious crumble, however you really want to have juice, ripe plums. If you use underripe plums you will need to add a little more sugar. Blood plums (aka satsuma plum) with their red flesh, or other red fleshed varieties add a lovely colour to the crumble.
Butter - unsalted butter.
Soft brown sugar - soft brown sugar is mixed with the apples and plums to give a lovely caramel flavour. If your apples and plums are very underripe I recommend adding another 1-1.5 tablespoons of brown sugar to them otherwise the crumble may be a little sour.
Raw sugar - In Australia I like to make the crumble topping with raw sugar, as it adds a honey type taste to the crumble topping. You can use ⅓ brown sugar and ⅔ white sugar, or if you are in the UK, demerara sugar is a great alternative.
Spices - mixed spice adds a warming note to the crumble, if you can't get mixed spice then cinnamon is a great alternative.
Don’t pile the fruit in too thick a layer as it will take longer to cook.
Cut the apples the same size, and the plums slightly larger than the apple, to ensure the fruit is all cooked evenly and all soft.
Never press down the crumble topping on top of the fruit! Otherwise your crumble will be hard and stodgy rather than crispy and light.
 

Nutrition

Calories: 459kcalCarbohydrates: 64gProtein: 6gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 36mgSodium: 111mgPotassium: 288mgFiber: 6gSugar: 43gVitamin A: 812IUVitamin C: 14mgCalcium: 61mgIron: 2mg
Keyword almond crumble, plum apple crumble, plum dessert

HAVE YOU MADE THIS RECIPE?

I'd love to see your creation!

Or just leave a comment below!