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Plum Crumble

Plum Crumble

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  • 1 Cup sliced almonds
  • 4 Tablespoons cold, unsalted butter, cut into cubes
  • 1 Teaspoon ground cinnamon
  • 20 Vanilla or lemon wafers
  • 6 plums, pitted and chopped


Preheat oven to 350 degrees. In a large bowl, use your hands to mash together the almonds, butter, cinnamon, and wafers until well combined but still fairly coarse. Arrange plums in a 9-inch pie dish, and top with almond mixture, pressing it together in handfuls, and then scattering it in large pieces over the top. Bake until plums are tender and juicy and almond mixture is golden, 45 to 50 minutes. (To avoid burning, tent with foil during baking, if needed.) Serve warm or at room temperature.

Nutritional Facts


Calories Per Serving236

Folate equivalent (total)10µg3%

Riboflavin (B2)0.2mg12.4%

Easy Plum Crumble Recipe

I love this easy plum crumble recipe because it's so delicious and a bit unexpected. It's tart and sweet and topped with the most delicious crumble! You'll also love how portable it is too, making it the perfect summer dessert recipe to bring to BBQs and Potlucks.

If you can't find plums you can also try my easy Blackberry Crumble recipe instead, it's even easier since there's no slicing or peeling of fruit! Just toss the berries and go!

The Most Scrumptious Crumble Recipes For When You Want Something Ooey, Gooey, and Fruity

Every Southerner knows the joy that is a melty, ooey, gooey casserole dish of deliciousness otherwise known as cobbler&mdashbe it peach, blackberry, strawberry, or apple&mdashyet not as many know the difference between a cobbler, buckle, crisp, and crumble. Crumbles are a subset of the beloved baked fruit desserts that involve a more textured buttery, sugary crust that doesn&rsquot typically include oats. (Oats are what transform a crumble technically into a crisp, of which we have the best crunchy recipes ever.) But the best thing about a Southern crumble: It&rsquos wonderfully versatile. We have crumble recipes that can be served in a bowl with ice cream, as hand-held bar cookies (like our buttery pineapple crumble bars), or even for breakfast in a coffee cake rendition. You&rsquoll be hard-pressed to pick, as long as you have some fresh seasonal fruit on hand. Here are our favorite crumble recipes to make any day a little bit brighter.


Step 1

Place a rack in lower third of oven preheat to 350°. Toss plums, lemon zest, lemon juice, cornstarch, ½ cup brown sugar, ½ tsp. salt, and ¼ tsp. cardamom in a large bowl let sit until some juices accumulate, 5–10 minutes.

Step 2

Meanwhile, pulse flour and remaining ⅓ cup brown sugar, ½ tsp. salt, and ½ tsp. cardamom in a food processor to combine. Add butter and pulse until mixture is very sandy and starts to form larger clumps.

Step 3

Transfer plums and their juices to a 9"-diameter deep pie dish (all of those fruit juices will overflow a standard one) or an 8x8x2" baking dish. Scatter topping over fruit, squeezing small fistfuls in your hand to bring it together, then breaking into smaller pieces of varying sizes. Sprinkle pistachios evenly over topping.

Step 4

Bake crumble until juices are thickened and bubbling and top is golden brown, 40–45 minutes. Let cool slightly.

How would you rate Plum-Cardamom Crumble with Pistachios?

This is delicious! It's not too sweet and the nuts made for a nice crunchy addition to the topping. I made mine with some less-than-perfect black plums, raspberries, and almonds instead of pistachios since that's what I had in the house. It's a little juicy but it's perfect over vanilla ice cream.

So yummy, topping was great and fruit still had a little bite.

Just made this recipe with nectarines instead of plums, cinnamon instead of cardamom, and vegan butter. And I used my fingers instead of a food processor. It was delicious! Though next time I may make more topping because it’s so good. The filling would also be great baked off by itself. Not mushy at all.

I made it with only 1.5 lbs of prune plums. If I had 3lbs, I would double the topping and use a larger pan. Also I would omit the cornstarch altogether. I am not sure it was necessary.

Loved how easy and simple this crumble was to make. The cardamom adds such a delicious, unique profile to the plums!

This was delicious and so simple! I don't have a food processor so I just rubbed in the butter by hand and it turned out great. Mine baked in 40 minutes, and it wasn't too soggy at all.

This recipe is great, and super simple! I didn't have a deep dish pie pan, so I made 1/2 the filling and topped it with the normal amount of topping. I made everything as is, only substituting dairy-free butter for the butter in the crust. Came out great!

I made this and it was really nice. I had a mix of very ripe and slightly less-ripe plums. They are a European variety, so small and dark, almost deep blue or black. I cut each plum into quarters, and this way it wasn’t too juicy. I tossed a small handful (1/4 cup?) of oats in with the crumble. Baked between 35 and 40 minutes. It is delicious!

We liked this recipe. Used ripe but not mushy red plums, cut a generous 1/3 inch. Added oats and cinnamon to the crumble. Baked it in a square dish. Baked for 35 minutes then broiled the crumbled for 2-3 minutes. Not mushy at all.

This recipe was awesome! made it for a party and it went in seconds. My only problem was I may have picked some plums that were borderline not ripe enough so it turned out a little too tart. This is great for friends with / without teeth! Might try swapping out plums with apples the next time!

So. even after reading the review below:) I thought I would try it. Well, the review below was not that far off. I don't know if it was the type of plums. I used Black California Plums. The skin peeled off most of the plums as I was slicing them. There was a bunch of juice in the pan before it went into the oven. I added some oatmeal to the crumble just for fun. My family liked it but it was quite runny. Put some ice cream on top.

45 minutes of cooking makes a plum mud, yuck. This was like eating a bowl of jelly, tasty but pasty mush. Think applesauce sandwich, bleck. Best for a toothless friend.

Greengage Plum Crumble

“On and off, all that hot French August, we made ourselves ill from eating the greengages.”

The Greengage Summer by Rumer Gooden.

Have you ever heard of a greengage plum? Prized in Europe, these small plums the color of a Granny Smith apple, are still very obscure in America. But ask a English person about greengages or ask a French person about Reine Claude plums, and you will hear about their luscious honey-like flavor, firm yet tender texture and floral aroma. Some say that greengages are the finest dessert plum there is.

A few lucky souls, mostly in New York and California, will find them at their farmers market in late summer or early fall. For the rest of us, however, our best bet for finding greengage plums is to look for those imported from New Zealand in late February and March. Although I seek out locally grown fruit whenever possible, greengages are so special that it is worth making an exception.

When it comes to sourcing hard-to-find fruits and vegetables, there is no better friend to have than Frieda’s Produce. Since 1962, Frieda’s Produce has been bringing unusual and exotic fruits and vegetables to store shelves. If you have ever eaten a kiwi, you have Frieda’s to thank for it. If you have bought sunchokes, Asian pears, habanero peppers or purple potatoes at the supermarket, again, thank Frieda’s.

When I needed a large quantity of greengage plums for a new project I am working on, I turned to Frieda’s Produce and they hooked me up. It’s a little unfair of me to even tell you how delicious and fragrant these plums are because when I do, you are going to want to buy some and you are not going to be able to find them easily. But you never know! Keep an eye out and you may just get lucky.

Most of the greengages I had became jam — and greengage jam is a traditional English favorite — but I couldn’t have all these gorgeous plums in my house and not let me family enjoy a few of them. So I selected a few of the most ripe fruits, which would not have been ideal for making jam, and made a small greengage plum crumble.

In truth, what I made is probably better described as a greengage crisp, because the topping contains oats, but crumble sounds more British. And greengages are just so British.

This is a small little crisp, perfect for four people to polish off in one sitting or for two people to enjoy after dinner and still have some to reheat for breakfast the next morning. If you are lucky enough to find greengages, you probably will only be able to buy a quart or two, so I wanted this recipe to work for a small quantity of plums.

Of course, you can make this crisp or crumble with any kind of plum. And I hope that you will. But I also hope that now you know about greengages, you will be on the lookout for these rare and old-fashioned green plums, at the farmers market, in the grocery store, or even in the pages of an obscure novel.

Recipe: Plum Crumble

2 tablespoons brown sugar
1Â1⁄2 tablespoons plus 1 cup unbleached all-purpose flour
Â1⁄4 plus Â1⁄2 teaspoon cinnamon
Â1⁄4 teaspoon ground ginger
2 heaping tablespoons finely chopped candied ginger
12 purple Italian or prune plums, cut in half and pitted
Â3⁄4 cup granulated sugar
1 teaspoon baking powder
Â1⁄4 teaspoon salt
1 well beaten egg
Â1⁄2 cup unsalted butter, melted
Vanilla ice cream, optional.

1. Heat oven to 375 degrees, with rack in center.

2. Thoroughly mix brown sugar, 1Â1⁄2 tablespoons flour, Â1⁄4 teaspoon cinnamon, ground ginger and candied ginger. Add to plums and mix well. Arrange, skin side up, in ungreased, deep 9-inch pie plate.

3. Combine remaining sugar, baking powder, flour, cinnamon and salt. Mix well. Stir in egg. Then, using hands, mix thoroughly to produce little particles. Sprinkle over plums.

4. Drizzle butter evenly over crumb mixture and bake 30 to 35 minutes. Crumble is done when top is browned and plums yield easily when pricked with cake tester. Remove from oven and cool.

5. Serve warm or refrigerate for up to two days or freeze well covered. If reheating, bring to room temperature then warm at 300 degrees. If desired, serve with ice cream.

Correction: September 22, 2005, Wednesday: cause of an editing error, a recipe with the Fall Cook column in the Dining section yesterday, for Plum Crumble, misstated the number of plums to be used in Step 2. It is 12, not 2. A corrected recipe will appear in the section on Wednesday.

Plum Crumble I would happily eat crumble for my last meal. I really would .. well, that or apple pie and preferably both now I come to think of it! Oh and I’d want at least another couple of courses too, obviously! I have fond memories of eating a lot of fruit crumbles when I was growing up. My Mum used to make them using whatever fruit was in season at the time, served with a good lashing of custard poured on the side. Made from a tin of Bird’s I might add and oh, it was goooood! Crumbles are the British equivalent of the American Crisp. Although they’ve been around longer, they only came into their own during World War II. Rationing meant there were fewer pastry ingredients to be had so this frugal topping was used instead. Originally it was an autumnal dish made with windfall apples by thrifty housewives but nowadays it’s as popular as ever and any fruit fillings may be used. Even vegetables, although I have to say that concept does nothing for me. The whole point of a crumble is that it is quick and simple to make. By choice I would have plums or apple but never the two together! Don’t you think there is something so comforting about beautifully ripe fruits at the peak of their season (locally grown is even more satisfying), baked under the simplest of toppings? A pinch of cinnamon or some other autumnal spice I’ll happily handle but absolutely nothing else. I wouldn’t ever want to fuss over the fruits either, I much prefer to taste them and know instantly what they are. This particular topping is of the nice, soft variety. Not one of those ultra dry ones that catches the back of your throat, or needs copious quantities of liquid to get it down. A small handful of dates provides a little sweetness and bite and really that’s all it needs … though if you served it with whipped coconut cream, a simple ice cream or even just plain, unadulterated coconut milk poured in small quantities over the top, it wouldn’t hurt! plum crumble freezing the shortening beforehand ensures the fat stays in clumps and creates a lovely buttery, crumbly textured topping. (serves 4-6) Print the recipe here 800g prune plums, halved and stoned 3/4 cup (100g) coconut flour (I use this one) 4 large (80g) medjool dates, pitted and roughly chopped 100g lard, frozen for 15 mins or so in small cube like pieces slightly rounded 1/2 cup (50g) finely shredded coconut (I use this one) 1/4 tsp cinnamon powder (I use this one) large pinch salt (I use this one) Preheat the oven to 350˚F/180˚C. Place the plums into a 10″ x 7″ x 2″ baking dish or equivalent capacity. Put the coconut flour and dates into a food processor and whizz for 20-30 seconds until the dates are broken down into small crumb sized pieces. Add the remaining ingredients and pulse a few times until combined and the lard resembles small pebbles. You want the texture to be exaggeratedly crumbly, as opposed to fine and cakey. Put the crumble over the plums and use a fork to cover in a rustic, haphazard fashion. It really doesn’t matter if some of the plums are peeking through the topping, in fact I like to leave it that way to allow the juices to bubble through the gaps. Cook for about 35 minutes, until the juices are bubbling and the plums are tender when pierced with a knife. Serve with ice cream or whipped vanilla coconut cream or my favourite, pure unadulterated coconut milk from an unshaken container. A Sweet Dessert – The Plum Crumble

A tart and sweet dessert, this plum crumble is rich in colour, vitamin C, magnesium and calcium. A chewy crumble on top complements the soft plums – and is so easy to whip up! Just stew your fruit, mix your crumble and bake for a delicious, sweet dessert or indulgent breakfast.

Calories per serving: 187

Prep time: 1 0 minutes

Cook time: 20 minutes


  • 4 plums, destoned and diced
  • 60g frozen blueberries
  • 40g whole rolled oats
  • 30g butter, diced and softened
  • 20g almonds, chopped
  • 1 tsp cinnamon
  • 120g full fat Greek yogurt

1. Preheat the oven to 180°C/350°F/Gas mark 4.

2. In a pot on the stove, stew plums and blueberries for approximately 10 minutes.

3. Mix oats, butter, almonds and cinnamon together in a bowl – until it sticks together.

4. Scoop the plum mixture into a small baking dish and top with the oats. Bake in the oven for 5-10 minutes or until golden brown.

5. Serve with a scoop of greek yoghurt.

  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat and serve.
  • Freeze for up to 2 months. Defrost and reheat before serving.
  • Batch cook and freeze in portions for a convenient meal.
  • In general, oats are not considered gluten-free. However, evidence does show that uncontaminated oats are well tolerated by most people with coeliac disease. Please choose your oats carefully if you would like to make this recipe gluten-free.

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Cozy Spiced Plum Crumble Bars

This falls newest taste sensation? Meet Spiced Plum Crumble Bars! Sweet, juicy spiced plums sandwiched between 2 layers of buttery, brown sugar, oat crumble mix. All baked to chewy perfection. This is fall snacking perfection.

Get these bars on your weekend (or weeknight) baking list this week! You’re gonna want to be making lots of these crumble bars.

Before we get into the why’s and wherefore’s of these bars let me just do some basic housekeeping. I’ve been away from this space quite a bit recently. There’s been a lot going on behind the scenes and I’m glad to be back here. There may be more unplanned absences (I hope not) but for now, I’m here and I’m loving being back. There will be more personal posts eventually explaining and sharing a lot, but for now. I’m here and I’m loving chatting and sharing recipes with you all again. Especially these spiced plum crumble bars.

Crumble Bar Necessities

  • soft light brown sugar- anything else will make these crumble bars too sweet and cloying
  • butter- you can use margarine if that’s all you’ve got, but the butter gives these bars a simple richness that marg just can’t manage.
  • oats- jumbo rolled oats will give you the best texture here. Mostly any oats will do, just skip the quick cooking oats. They’ll give these bars a mealy unpleasant texture.

Normally, I’d specify what kind of plum you should be using for these. But here’s the deal. I was had at my local grocery store. I bought “ripe, juicy plums” according to the package. What I got where stones that were so tart they actually made my face pucker. And I love tart fruit.

But I tossed those plums right in that pan. With sugar, and all the cozy fall spices, of course! And it made the most amazing spiced plum jam. So, it was a no-brainer to make these crumble bars.

For me, a crumble bar is more crumble than fruit. I’m pretty obsessed with any kind of streusel-style topping and although I love this plum filling, I don’t want it dripping down my chin when I need one of these bars. So, here’s how I manage that situation.

Assembling the crumble bars

  • Take 3/4 of your oat crumble and press it into the bottom of your baking tray. Make sure the tray is lined with baking paper. I just use my fingers to press that crumble evenly into the corner and the bottom of the pan.
  • Spread the jam over the crumble and make sure you get it into those corners.
  • Gently toss the remaining crumble topping over the top of the fruit filling. No need to press it down. Just toss and leave.
  • What you’re looking for when you make these bars, is that the topping is golden and the jam is just starting to bubble up around the edge of the pan like some hot, fruity, spiced plum lava.

Oh, yeah. This crumble topping is a breeze to make in a food processor too. So, there’s no need for these bars to take longer than 30 minutes to make!

So you’ve got every reason to make these spiced plum crumble bars this week! 3,2,1…. go.


Preheat the oven to 190C/375F/Gas 5 and slip in a baking sheet at the same time. Put the amaretti into a freezer bag and bash with a rolling pin or similar, until reduced to coarse crumbs, then decant them into a bowl.

Melt the two tablespoons of butter in a large pan (that has a lid), add the prepared plums, sprinkle in the two tablespoons of sugar, add the lemon zest and juice and shake the pan over the heat, cooking for two minutes without a lid and two further minutes with the lid on. These timings are based on having plums that are ripe: if the fruit is disappointingly unyielding, be prepared to cook for longer with the lid on, checking frequently. You may need to add the juice of the remaining half lemon - and more sugar - if cooking for much longer.

Pour the plums (with care - they’re hot) into a 23x6cm/9x3in deep ovenproof pie dish and set to one side. Already the red skins will have made a gorgeous garnet gravy. Sprinkle in two tablespoons of your amaretti crumble.

To make the crumble the easy way, put the flour and baking powder into the bowl of a freestanding mixer, shake to mix, then add the small cold butter cubes and beat, not too fast, with the flat paddle until you have a mixture rather like large-flaked oatmeal. Or you can do this by hand, just by rubbing the butter into the flour with your fingers.

Add the sugar and mix with a fork, then tip in the rest of the amaretti crumbs and use a fork to mix again. Pour the mixture over the waiting fruit in its pie dish, making sure you cover right to the edges to stop too much leakage: although for me, some of the rich-hued syrup spurting out over the crumble topping is essential.

Place on the baking sheet in the oven and bake for about 30 minutes you should see some ruby bubbling at the edges, and the top will be scorched gold in places. If you can bear it, let this stand for 10-15 minutes before eating, with ice cream, whipped cream or mascarpone.

Recipe Tips

The crumble topping can be made ahead. Store in the fridge for up to 3 days or freeze in a plastic bag and use directly from frozen. Leftovers should be refrigerated as quickly as possible and will keep in the fridge for up to 2 days.


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