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Plum & Apple Crumble

Juicy cinnamon-spiced plums and apples under a buttery oat and almond crumble topping. An easy autumn dessert, best served warm with vanilla ice cream.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

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
  • pinch of salt
Buttery crumble
  • 150 g flour
  • 100 g cold butter (cubed)
  • 80 g brown sugar
  • 50 g rolled oats
  • 40 g sliced almonds
  • 1 tsp vanilla extract
  • pinch of salt

Equipment

  • Baking dish (approx. 20 × 30 cm)
  • Mixing bowl
  • Knife
  • Cutting board

Method
 

  1. Heat the oven to 180°C fan / 190°C conventional.
  2. 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.
  3. In a separate bowl, mix the flour, oats, sliced almonds, brown sugar and salt. Add the cold butter and vanilla, then rub together with your fingertips until you get large, irregular, buttery crumbs.
  4. Scatter the crumble generously over the fruit.
  5. Bake for 35–45 minutes, until deeply golden and the fruit is bubbling around the edges.
  6. Let it rest for 10–15 minutes, then serve warm with a scoop of vanilla ice cream.

Notes

  • Keep the butter cold and leave the crumbs chunky for the crispiest topping.
  • Use firm, slightly tart apples so they hold their shape.
  • If the plums are very tart, add 1 extra tbsp of sugar.
  • Make ahead: you can freeze the crumble mixture for up to 3 months and use it straight from frozen.
  • Store leftovers in the fridge for up to 3 days and reheat at 160°C for 10–15 minutes.