Best Plum Crumble Recipes

PLUM CRUMBLE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put the plums into the base of a shallow gratin dish about 28cm long. Mix together the sugar, orange zest, cinnamon and flour and sprinkle over the plums. Trickle over 2 tbsp water.
• Put all the crumble ingredients into a food processor, and using the pulse button, whizz until the mixture just starts to clump together. Take care not to over process at this stage. Alternatively, rub the butter into the flour using your hands and then stir in the other ingredients.
• Scatter the crumble over the plums and bake in the oven for 30-40 mins until golden brown. Leave for about 15 mins before serving with custard or cream.

PLUM GRAHAM CRACKER CRUMBLE

Steps:

• Heat the oven to 350 degrees. To an 8-inch square (or round) baking dish, add the plums, 3 tablespoons brown sugar, 1 tablespoon flour and 1/4 teaspoon salt. Toss everything together to coat and set aside.
• In a medium mixing bowl, combine the graham cracker crumbs with the remaining 1/4 cup flour, 2 tablespoons brown sugar and 1/4 teaspoon salt.
• In a small bowl, combine the butter and vanilla. Using a spoon, mix it into the graham cracker mixture until the crumbs are evenly moist, then spread it over the plums, pressing down with your palms to create an even, compact layer.
• Bake about 30 minutes or until the crust is golden brown and hardened and plum juice is bubbling up along the edges of the pan. Remove from the oven and let cool for at least 5 minutes. Serve warm or at room temperature.

PLUM CRUMBLE

Steps:

• Preheat the oven to 375 degrees. In a medium bowl, whisk together 1 cup sugar, salt, and flour. Using a pastry blender, cut in the butter until the mixture resembles coarse meal. Set aside half the mixture. Add the cinnamon, baking powder, and 1 egg to the other half. Mix until well blended. Press into the bottom of a 9-inch shallow baking dish. Bake until firm and golden brown, about 15 minutes.
• While the pastry is baking, whisk together 1/4 cup sugar, the remaining egg, the cream, and the almond and vanilla extracts in a small bowl; set aside.
• Remove the pastry from the oven, and top with plum slices. Pour the cream mixture over the plums, and sprinkle with reserved butter-flour mixture. Sprinkle with the remaining 2 tablespoons sugar, and bake until topping is golden brown and the plums are tender, 20 to 30 minutes. Serve warm or at room temperature with whipped cream.

PLUM CRUMBLE

Steps:

• Mix flour, oats, 1/3 cup sugar and cinnamon in medium bowl. Add butter and rub with fingertips until mixture forms coarse meal. Press with fingertips until mixture begins to form moist clumps. (Crumb topping can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Toss plums, remaining 1/2 cup sugar and brandy in medium bowl. Transfer to 9-inch deep-dish pie dish. Sprinkle crumb topping over. Bake until fruit bubbles and topping browns, about 1 hour. Cool slightly. Serve with ice cream.

COUNTRY PLUM CRUMBLE

Steps:

• Cut the plum in half; discard pits. Divide equally among four well-greased 6-oz. custard cups. In a bowl, combine the flour, sugar, salt and nutmeg; cut in butter until mixture is crumbly. Stir in cornflakes; sprinkle over plums. , Bake at 350° for 40 minutes or until the topping is golden brown. Serve warm with cream if desired.

DIANE'S PLUM CRUMBLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Toss plums, flour, sugar, vanilla extract, almond extract, and ground cinnamon into a bowl. Stir until all ingredients are well mixed. Spread evenly in a 9-inch square, glass baking dish.
• Place flour, oats, brown sugar, butter, and salt for topping into a bowl; mix thoroughly until it appears crumbly. Sprinkle topping over the plum base.
• Bake in the preheated oven until topping is golden and crisp, about 45 minutes.

CINNAMON PLUM CRUMBLE

Steps:

• Preheat the oven to 325F or 170°C Wash, halve and remove the pit from the plums. Place plums in a shallow, ovenproof dish, sprinkle them with 50g/2oz of the sugar and 1 teasp of the cinnamon.
• In a small mixing bowl combine the flour and remaining cinnamon. With a fork or clean fingertips, cut in or rub together the butter into the flour and cinnamon mixture until it resembles fine breadcrumbs. Stir in the oats and remaining sugar, spoon the mixture lightly over the plums and smooth over the top.
• Bake for approximately 40 minutes, or until the crumble topping is crispy and golden brown, the plums tender.

PLUM CRUMBLE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a 22cm deep, round cake tin (preferably with a loose bottom) with baking parchment.
• First make the topping: put all the crumble ingredients in a bowl and rub together until crumbly.
• For the cake, put the butter, sugar, eggs, flour, baking powder, vanilla, ground almonds and soured cream in a big bowl. Beat with an electric whisk until smooth, then tip into the tin and level the top. Arrange the plums, cut-side up, over the mix, then scatter over the crumble.
• Bake for 50 mins-1 hr on a middle shelf until a skewer poked into the cake mixture comes out clean (plums will remain sticky, however). Cool in the tin for 20 mins, then finish cooling on a wire rack. Serve plain or with soured cream or yogurt. Keeps for 3-4 days in an airtight cake tin.

SPICED PLUM CRUMBLE MUFFINS

Steps:

• Put milk, oil, and egg in a bowl and mix hard with a fork. Add flour and sugar and mix again, but leaving lumps.
• Toss the sliced plums in cinnamon and ginger, then stir about 2/3 of them into the mixture, including any leftover spice.
• Spoon mixture into 12 muffin cases. Lay the rest of the plums on top of the mixture.
• For the topping, combine all the ingredients except oats together with you fingers, until it looks like breadcrumbs, then add the oats. Spoon onto the tops.
• Put in the oven for about 15/ 20 minutes at 180 degrees.

PLUM CRUMBLE PIE

Steps:

• Preheat the oven to 450 degrees F.
• Place the granulated sugar, tapioca flour, cinnamon, ginger, cardamon and plums in a large bowl and toss together.
• Stir in the jam.
• Spoon the filling and any juices into the unbaked pie shell.
• Place the pie plate on a baking sheet to catch any juices.
• Combine the all-purpose flour, brown sugar and cinnamon in a large bowl.
• Cut in the butter and work with your fingers until you have both small and large pieces.
• Sprinkle the crumble over the plums.
• Bake for 15 minutes or until the pastry edge looks cooked.
• Reduce the heat to 375 degrees F and bake for another 30 to 35 minutes or until the juices are bubbling and the topping is brown.

BLACK PLUM & CARDAMOM CRUMBLE

Steps:

• For the filling: Preheat the oven to 325 degrees F. Place a 9-by-13-inch baking dish on a parchment lined baking sheet.
• Slice the plums in half and remove the pits. Cut each half into 6 thin wedges and place in a large mixing bowl. Add the flour, honey, cardamom and salt. Toss until evenly coated. Pour into the baking dish in an even layer.
• For the topping: Whisk together the flours, sugars, baking powder, salt and cardamom in a mixing bowl. Pour in the melted butter and stir together until clumps of various sizes are formed. Toss the nuts into the mixture. Pour over the fruit in an even layer, leaving some fruit exposed. Bake until the topping is golden brown and the fruit syrup is bubbly, about 40 minutes. Allow to cool slightly.
• For the ice cream: Mix the ice cream, ground cinnamon and caramel sauce lightly to swirl in a bowl. Serve on the side of the cobbler.

RASPBERRY PLUM CRUMBLE

Steps:

• Preheat the oven to 350°F.
• Cut in the Plums in half and pit them. Now cut them into 1-inch wedges.
• In a large bowl, combine the sliced plums, 1/3 cup of the granulated sugar, 1/4 cup of the flour, and the orange juice and toss well. Add the raspberries and toss lightly. Pour into a 9 by 12 by 2-inch baking dish.
• For the topping, place the remaining 1 cup of flour, the remaining 1/3 cup of granulated sugar, the brown sugar, and the salt in the bowl of a food processor fitted with a steel blade and pulse a few times to combine. Add the butter and pulse until the butter is the size of peas.
• Pour the mixture into a bowl, add the oats, and work it with your hands until it's in large crumbles. Add 1/2 cup of the almonds and mix well.
• Spread the topping evenly over the plums, making sure the fruit is covered. Sprinkle with some extra almonds. Bake for 40 minutes, or until the fruit is tender and bubbly and the topping is golden brown. Serve warm or at room temperature.

PLUM-NECTARINE CRUMBLE WITH HAZELNUTS

Steps:

• Make the filling: Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish. Toss the nectarines, plums, granulated sugar, all-purpose flour, lemon juice and salt in a large bowl.
• Make the topping: Combine the all-purpose flour, whole-wheat flour, brown sugar, cinnamon and salt in a medium bowl, then stir in the hazelnuts. Work in the butter with your fingers until clumpy.
• Spread the filling and any juices in the prepared dish. Pinch handfuls of the topping into clumps and scatter over the filling. Bake until the topping is browned and the filling is bubbling, 40 to 45 minutes. Let cool at least 15 minutes. Serve with ice cream or whipped cream.

SPICED PLUM & BLACKBERRY CRUMBLE

Steps:

• First, make the crumble topping. Put the flour and butter in a food processor and pulse to the texture of wet sand. Tip into a bowl and add the sugar and oats. Sprinkle the mixture with 2 tbsp cold water, then use a fork to mix everything together, creating a crumbly texture with a few large clumps. Chill until needed.
• Heat oven to 200C/180C fan/gas 6. Tip all the fruit ingredients, except the blackberries, into a large ovenproof dish. Add 50ml water, cover with foil and bake for 1 hr. Remove the foil and discard star anise. Add the blackberries to the dish, sprinkle over the crumble mixture and return to the oven for a further 25-30 mins until the top is golden. Serve hot with custard.

PLUM TART WITH MARZIPAN CRUMBLE

Steps:

• For crust:
• Blend first four ingredients in processor until nuts are finely ground. Add butter; process until mixture resembles coarse meal. Add cream and yolk. Blend, using on/off turns, until dough comes together. Press over bottom and up sides of 11-inch-diameter tart pan with removable bottom. Pierce all over with fork. Chill at least 2 hours and up to 1 day.
• Preheat oven to 400°F. Bake crust until golden, pressing with back of fork every 5 minutes if crust bubbles, about 25 minutes. Transfer crust to rack; cool. Reduce oven temperature to 375°F.
• Blend flour, almond paste and sugar in processor until almond paste is finely ground. Add butter and blend, using on/off turns, until coarse crumbs form. Transfer crumble to bowl; mix in almonds.
• Combine all ingredients in medium bowl; toss to blend well.
• Sprinkle 3/4 cup crumble over cooled crust. Top with plums. Sprinkle with remaining crumble.
• Bake tart until filling bubbles thickly and top is golden, about 40 minutes. Cool 10 minutes. Push up pan bottom to release tart. Cool. (Can be made 8 hours ahead. Let stand at room temperature.)

OATY GINGER PLUM CRUMBLE

Steps:

• Preheat the oven to 200 degrees centigrade.
• Place the plums in a 1.
• 2 Ltr ovenproof dish and scatter over the ginger and sugar.
• Rub the butter into the flour until it resembles unevenly sized breadcrumbs.
• Stir throught the sugar and oats and scatter loosely over the fruit, but don't be tempted to pack it down, we want it rough and crumbly.
• Bake for 35-40 minutes until the plums are soft and the crumble is golden brown.
• Serve warm with ice cream or custard, or cold with cream.

PLUM AND FIG CRUMBLE WITH QUINOA-OAT TOPPING

Steps:

• In a large bowl, mix together the plums, figs, rose water, cinnamon and brandy or wine. Cover and let sit for one to two hours, in or out of the refrigerator.
• Preheat the oven to 350 degrees. Butter a two-quart baking dish. Whisk the arrowroot into the juice, and scrape the fruit and all of the juice into the baking dish. Set the baking dish on a baking sheet for easier handling, and place in the oven. Bake 20 to 25 minutes until the fruit is bubbling and the liquid syrupy. Remove from the oven, and allow to cool if desired.
• About 30 minutes before serving, spread the crumble topping over the plum mixture in an even layer. Bake 20 minutes, or until the fruit is bubbling and the topping is nicely browned. Remove from the heat, and allow to cool for at least 10 minutes before serving.

PLUM-NECTARINE-BLACKBERRY CRUMBLE WITH CORNMEAL-PISTACHIO TOPPING

Steps:

• Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins.
• Make the topping: Whisk the cornmeal, flour, brown sugar and salt in a bowl. Stir in the pistachios. Work in the butter with your fingers until evenly moistened.
• Make the filling: Halve and pit the nectarines and plums (no need to peel). Slice 1/2 inch thick. Toss with the blackberries, granulated sugar and flour in a bowl.
• Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes.
• Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired.

PLUM & ALMOND CRUMBLE SLICE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter and line a 20 x 30cm baking tin with baking paper. Put the butter, sugar and ground almonds into a food processor, then pulse until the mixture resembles very rough breadcrumbs. Spoon out half the mix into a bowl and set aside.
• Add 140g flour into the mix in the processor and whizz until it just forms a dough. Tip into the tin and press down with the back of a spoon. Bake for 15-20 mins until golden. Leave to cool for 10 mins.
• To make the filling, put the remaining butter and the sugar and almond mix back into the processor, saving a few tbsp for the topping. Add the eggs, the 25g flour, cinnamon and baking powder and whizz to a soft batter. Spread over the base.
• Top with the plum pieces and a little extra caster sugar and cinnamon. Bake for 20 mins, then sprinkle with the remaining crumble mix and flaked almonds. Cook for another 20 mins or until golden. Leave to cool in the tin before slicing.

CRUMBLE - RASPBERRY PLUM

Steps:

• Directions Preheat the oven to 350 degrees. In a large bowl, combine the sliced plums, 1/3 cup of the granulated sugar, 1/4 cup of the flour, and the orange juice and toss well. Add the raspberries and toss lightly. Pour into a 9 by 12 by 2-inch baking dish. For the topping, place the remaining 1 cup of flour, the remaining 1/3 cup of granulated sugar, the brown sugar, and the salt in the bowl of a food processor fitted with a steel blade and pulse a few times to combine. Add the butter and pulse until the butter is the size of peas. Pour the mixture into a bowl, add the oats, and work it with your hands until it's in large crumbles. Add 1/2 cup of the almonds and mix well. Spread the topping evenly over the plums, making sure the fruit is covered. Sprinkle with some extra almonds. Bake for 40 minutes, or until the fruit is tender and bubbly and the topping is golden brown. Serve warm or at room temperature.