Plum and Apple Crumble

When plums are at their juiciest and apples are everywhere, this plum and apple crumble is the dessert to make. Sweet, slightly tart fruit with cinnamon and vanilla bakes under a thick layer of buttery crumbs made with oats and sliced almonds. It needs one baking dish, one bowl and no fancy skills. Serve it warm with a scoop of vanilla ice cream melting into the bubbling fruit.

Ingredients needed

For the fruit filling

• 500 g apples, peeled, cored and sliced
• 450 g ripe plums, pitted and quartered
• 60 g brown sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 tbsp cornstarch
• 1 pinch salt

For the buttery crumble

• 150 g flour
• 100 g cold butter, cubed
• 80 g brown sugar
• 50 g rolled oats
• 40 g sliced almonds
• 1 pinch salt
• 1 tsp vanilla extract

To serve: vanilla ice cream

How to make plum and apple crumble

1. Preheat the oven. Heat it to 180°C fan or 190°C conventional.
2. Prepare the fruit. Butter a baking dish. Add the apples and plums directly to the dish, then add the sugar, lemon juice, vanilla, cinnamon, cornstarch and salt. Toss everything together until the fruit is evenly coated.
3. Make the crumble. In a separate bowl, mix the flour, oats, sliced almonds, brown sugar and salt. Add the cold butter and vanilla, then rub it in with your fingertips until you get large, irregular, buttery crumbs.
4. Top the fruit. Scatter the crumble generously over the fruit.
5. Bake. Bake for 35–45 minutes, until the top is deeply golden and the fruit is bubbling around the edges.
6. Rest and serve. Let it rest for 10–15 minutes, then serve warm with a scoop of vanilla ice cream.

Tips and tricks

• Keep the butter cold. Cold butter gives you chunky, crisp crumbs instead of a sandy topping. If your kitchen is warm, chill the crumble mixture for 10 minutes before topping the fruit.
• Don’t overmix. Stop rubbing in the butter while some pea-sized lumps remain, because those become the best crunchy bits.
• Squeeze some crumbs together. Pressing small handfuls of the mixture before scattering it creates bigger clusters.
• Choose firm apples. Firm, slightly tart varieties like Granny Smith, Braeburn or Boskoop hold their shape and balance the sweet plums.
• Taste your plums. If they’re very tart, add an extra tablespoon of sugar to the fruit.
• Don’t skip the cornstarch. It thickens the juices so the filling is jammy, not watery.
• Let it rest. The filling sets as it cools slightly, so it’s easier to serve and won’t burn your mouth.
• Bake it on a tray. If your dish is very full, put a tray underneath to catch any bubbling juice.

Plum and Apple Crumble Variations

• Nut-free: leave out the almonds and add an extra 20–30 g of oats.
• Spiced: add a pinch of ground ginger, cardamom or nutmeg to the fruit.
• Other fruit: pears, blackberries or apricots work well instead of some of the plums.
• Gluten-free: use a gluten-free flour blend and certified gluten-free oats.

Make ahead and storage

• Make ahead: prepare the crumble mixture and keep it in the fridge for up to 3 days, or freeze it for up to 3 months. You can scatter it over the fruit straight from frozen and add a few minutes to the baking time.
• Storage: keep leftovers covered in the fridge for up to 3 days.
• Reheating: warm portions in the oven at 160°C for 10–15 minutes to crisp the topping again. A microwave works, but the topping will be softer.

FAQ

Do I need to peel the apples?
Peeling gives the softest filling, but you can leave the skin on for a more rustic crumble.

Can I use frozen plums?
Yes. Use them straight from frozen, add an extra teaspoon of cornstarch, and bake a few minutes longer.

Why is my crumble topping soggy?
Usually the butter was too warm or the mixture was overworked. Keep the butter cold and leave the crumbs chunky.