Plum and Nut Crumble

Overview

Plum and Nut Crumble in bowl with some ice cream on top

Plum and Nut Crumble

By Amy // Posted Feb 5, 2022 // Category Baked Desserts

We’ve had a few cool days during peak summer and it inspired me to make my Plum and Nut Crumble. Plums are in season until April in Australia, so get in quick. 

The plums in the base of the crumble are just so wonderfully sour and sweet with just the right amount of citrusy after taste. This matched with some of the nutty crumble is just heavenly. As the crumble topping a little sweeter, it balances the sourness of the plums perfectly.

Crumbles are such good comfort food, imagine having this for dessert with your friends and family. I’d serve this with some vanilla ice cream or custard. 

Check out my favourite baked desserts.

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tips

1. Ingredients

I would recommend using plums that aren’t so ripe as they can turn to mush  when baked. Firm-ripe ones are the best choice! Remember to cut the plums into quarters so that you have some bite and texture left on the baked plums. Bake the plums when you prepare the base for 25 minutes for firm and 30 minutes for soft. As you need to add the zest of the lemon to the plum base, I would use lemons that are unwaxed. If you don’t have any sliced almonds, slivered almonds would work just as well. 

2. Equipment

You need a large square or rectangular baking dish to make this. I used a 28cm (11inch) square, 7cm deep  (2.75inch) baking dish. To prepare the plums, you need a chopping board and knife. You need a large mixing to make the crumble, a fork and a spatula.

3. What plums should I use? 

You need firm-ripe plums when you make this crumble. When you squeeze the plum, it should be fragrant and still springy. Blood plum varieties, the ones with the red skin, are more sweeter and bolder in taste, so these kinds would be perfect for this crumble.

4. How do you make the topping well? 

 I love crumble toppings that have many small cookie like buttery chunks to have with each bite. So, when making the topping, use a fork to mix all the topping ingredients together and sort of fluff the topping and continue mixing until small chunks are formed throughout the batter. I would then sprinkle the topping by hand, ensuring the small chunks of crumble are evenly dispersed throughout the crumble.

4. Use other kinds of fruit

Feel free to use any other kind of stone fruit. From peaches to apricots, there are so many to choose from. You could do one kind of fruit, or a mix of your favourite kinds. Feel free to also add some berries as well, fresh or frozen. Just keep in mind that you need to add around 900gr (32 ounces) of fruit. 

*Disclosure: The links to Amazon products are affiliate links. I will be paid a commission if you use this link to make a purchase.

RatingDifficultyBeginner

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Yields12 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins

Plum and Nut Crumble Base
 900 g Plums (deseeded and cut into 1/4 wedges)
  cup white sugar (67gr)
 1 tbsp plain flour
 ½ tsp ground cinnamon
 ½ tsp ground ginger
 zest of 1 lemon
 1 tbsp lemon juice
Plum and Nut Crumble Topping
 1 cup rolled oats (90gr)
 1 ½ cups plain flour (180gr)
 ½ cup sliced almonds (45gr)
 1 ½ cups soft brown sugar (240gr)
 ½ tsp baking powder
 ½ tsp baking soda
 1 ½ tsp ground cinnamon
 ¼ tsp fine salt
 ¾ cup melted butter (170gr) plus extra for greasing.

1

Preheat the oven to 190C (375F). Grease a large square or rectangular baking dish (I used a 28cm square, 7 cm deep dish) and set aside.

2

Deseed and cut all the plums into quarters. Place the plums into the baking dish.

3

Put the white sugar, flour, and ground cinnamon, ground ginger into a bowl and mix it with a fork. Sprinkle the sugar mixture over the plums and coat all the plums evenly. Sprinkle zest over the plums, then pour the lemon juice over the plums and mix well.

4

Place some baking paper or tin foil over the baking dish and poke some holes into it so that the steam can escape. Bake for 25 minutes for firm and 30 minutes for soft baked plums.

Topping
5

Prepare the topping before the plum base comes out of the oven. Place all the topping ingredients into a big bowl. Mix with a fork until well combined and small chunks of dough are formed. Sprinkle the crumble over the baked plums. Bake for around 15 minutes or until golden.

6

Serve warm with some vanilla ice-cream. Store covered in the fridge for up to 5 days. Heat in the microwave or oven before serving again.

Ingredients

Plum and Nut Crumble Base
 900 g Plums (deseeded and cut into 1/4 wedges)
  cup white sugar (67gr)
 1 tbsp plain flour
 ½ tsp ground cinnamon
 ½ tsp ground ginger
 zest of 1 lemon
 1 tbsp lemon juice
Plum and Nut Crumble Topping
 1 cup rolled oats (90gr)
 1 ½ cups plain flour (180gr)
 ½ cup sliced almonds (45gr)
 1 ½ cups soft brown sugar (240gr)
 ½ tsp baking powder
 ½ tsp baking soda
 1 ½ tsp ground cinnamon
 ¼ tsp fine salt
 ¾ cup melted butter (170gr) plus extra for greasing.

Directions

1

Preheat the oven to 190C (375F). Grease a large square or rectangular baking dish (I used a 28cm square, 7 cm deep dish) and set aside.

2

Deseed and cut all the plums into quarters. Place the plums into the baking dish.

3

Put the white sugar, flour, and ground cinnamon, ground ginger into a bowl and mix it with a fork. Sprinkle the sugar mixture over the plums and coat all the plums evenly. Sprinkle zest over the plums, then pour the lemon juice over the plums and mix well.

4

Place some baking paper or tin foil over the baking dish and poke some holes into it so that the steam can escape. Bake for 25 minutes for firm and 30 minutes for soft baked plums.

Topping
5

Prepare the topping before the plum base comes out of the oven. Place all the topping ingredients into a big bowl. Mix with a fork until well combined and small chunks of dough are formed. Sprinkle the crumble over the baked plums. Bake for around 15 minutes or until golden.

6

Serve warm with some vanilla ice-cream. Store covered in the fridge for up to 5 days. Heat in the microwave or oven before serving again.

Plum and Nut Crumble
Nutrition Facts

Servings 12


Amount Per Serving
Calories 321
% Daily Value *
Cholesterol 31mg11%
Sodium 60mg3%
Potassium 201mg6%
Total Carbohydrate 47.3g16%
Dietary Fiber 2.5g10%
Sugars 28.5g
Protein 0.9g2%

Calcium 48%
Iron 8%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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