Plum Crumble
Halved plums with a spoonful of sugar under a buttery crumble, cooked for 35 minutes until bubbling. Six servings in 50 minutes.
Plums are sharper than peaches and need more sugar, and that tartness is what makes the crumble special. The fruit turns deep pink and the juice stains the topping.
Halve and stone the plums but do not peel them. The skins give colour and a bit of tartness. Toss them with sugar and cinnamon and let them sit for 10 minutes to start releasing juice.
For the topping, rub cold butter into the flour and sugar until it looks like crumbs. Do not overwork it, as warm butter makes a paste instead of a crumble.
Tip the plums into a dish and scatter the topping over them loosely. Cook at 190°C for 35 minutes, until the top is golden and the juice bubbles around the edge. If your oven runs hot, check at 28 minutes. Plum juice runs, so stand the dish on a tray to catch any drips. Victoria plums are the classic choice, while darker varieties give a more tart result.
Questions About Plum Crumble
How long does Plum Crumble take to make?
About 50 minutes in total — 15 minutes of preparation and 35 minutes of cooking. The recipe serves 6.
What are the key tips for making Plum Crumble?
Leave the skins on. Keep the butter cold. If your oven runs hot, check at 28 minutes. Stand the dish on a tray.
What should I serve with Plum Crumble?
Custard; Vanilla ice cream; Clotted cream; Greek yoghurt.
How should Plum Crumble be stored?
Keeps in the fridge for up to 3 days. Reheat in the oven.
Is Plum Crumble suitable for a special diet?
This recipe is vegetarian, low-carb and keto. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
Plum Crumble: Step by Step
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Heat the oven to 190°C / 375°F. Toss the plums with the caster sugar and cinnamon and tip into a baking dish.
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Rub the butter into the flour, then stir in the brown sugar.
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Scatter the topping over the plums and cook for 35 minutes until golden and bubbling.
Tips That Matter
- Leave the skins on.
- Keep the butter cold.
- If your oven runs hot, check at 28 minutes.
- Stand the dish on a tray.
What to Serve With It
Custard · Vanilla ice cream · Clotted cream · Greek yoghurt
Leftovers and Storage
Keeps in the fridge for up to 3 days. Reheat in the oven.
Plum Crumble Nutrition Facts
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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