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1 Comment This delicious plum crumble might just be one of the easiest things you can make with fresh plums. And that’s exactly why I love it. It’s delicious for breakfast, still warm from the oven with a generous spoonful of Greek yogurt, but it works just as well as dessert with whipped cream or a scoop of ice cream.
And honestly, everything tastes better with whipped cream, right? 🙂
Table of contents
Tip from Simone
Use plums that are ripe but still fairly firm. I personally prefer the smaller varieties, as I find that some of the larger plums can become a little mealy (is that a word??). Not sure which ones to buy? Just ask your greengrocer if you can taste one. Chances are they won’t mind!
Why You’ll Love This Plum Crumble
Plums are one of those typical stone fruits that are only really good for a relatively short period of time. At least, that’s what I think! There are lots of different varieties, so this easy crumble is a great way to make the most of them while they’re in season.
It’s also an incredibly versatile recipe. Serve it with yogurt for breakfast or brunch, or turn it into an easy dessert with whipped cream or vanilla ice cream.
Plus, plums add a lovely serving of fruit to your day. Want to add even more plant-based goodness? A handful of chopped nuts in the crumble topping works really well, too.
Recipe Ingredients
You only need a handful of ingredients to make this easy plum crumble:
- Fresh plums – You’ll need about 300 grams (10.5 oz) of pitted fresh plums. I prefer smaller varieties, but use whichever ripe plums you can find. Peaches, nectarines, pears, or apples would also work if you want to change the fruit.
- All-purpose flour – This forms the base of the crumble topping. For a gluten-free version, you can replace the flour with almond flour.
- Butter – Make sure the butter is cold and cut into cubes. Cold butter makes it much easier to create those delicious little crumbs. For a dairy-free version, you can use coconut oil instead.
- Sugar – Adds sweetness and helps the topping become crisp and golden.
- Speculaas spice – I love adding a little spice to the topping. If you can’t find speculaas spice, use a pumpkin pie spice blend or a mixture of cinnamon, cloves, nutmeg, and ginger. Cardamom and ginger are also delicious with plums. Fresh ginger gives the crumble a lovely bit of heat.
Always check the recipe card below for the exact quantities.
How to Make Plum Crumble
Step 1: Prepare the plums
Preheat the oven to 400°F (200°C).
Cut the pitted plums in half. If you’re using very large plums, cut them into quarters instead. Divide them between two small baking dishes or place everything in one larger baking dish.
Step 2: Make the crumble topping
Place the flour, sugar, speculaas spice, and cold butter in a bowl.
Using your fingertips, rub the butter into the dry ingredients until you have a rough, crumbly mixture.
Don’t worry about getting it perfectly even. In fact, those little pieces of butter are exactly what will make the topping extra crispy.
Step 3: Bake
Spread the crumble mixture over the plums and place the baking dish in the oven.
Bake for about 20-25 minutes, or until the crumble is lightly golden and the plums are soft and bubbling underneath.
Step 4: Serve
You can absolutely eat the plum crumble straight from the baking dish. It’s already delicious that way!
For breakfast, I like serving it warm with Greek yogurt. If you’re making it for dessert, add softly whipped cream or a scoop of vanilla ice cream.
To keep it dairy-free, serve it with coconut yogurt or coconut cream instead.
Storage
Refrigerator: Let the plum crumble cool completely before covering it and storing it in the refrigerator. It will keep for about 3 days. Reheat individual portions in the microwave, or warm the crumble in the oven if you want the topping to crisp up again.
Freezer: You can also freeze the baked crumble. Let it cool completely, wrap it well, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven until warmed through.
Keep in mind that the fruit may become a little softer after freezing, but it will still taste great.
FAQ Plum Crumble
Absolutely. A crumble is one of those brilliant basic recipes that works with all kinds of fruit. Try peaches, nectarines, pears, apples, berries, or a combination of whatever you have available.
Yes. Replace the all-purpose flour with almond flour for an easy gluten-free version. A gluten-free all-purpose flour blend can also be used.
Yes. Replace the butter with coconut oil or a suitable plant-based butter. Serve the crumble with coconut yogurt or coconut cream instead of Greek yogurt or whipped cream.
Cold butter is easier to rub into the flour and creates a better crumbly texture. Small pieces of butter also help make the topping beautifully crisp as it bakes.
Warm spices are perfect with plums. I use speculaas spice here, but cinnamon, cardamom, ginger, nutmeg, or a little fresh ginger all work really well.
Yes. You can prepare the fruit and crumble topping ahead of time and keep them separately in the refrigerator. Assemble and bake when you’re ready to serve it. This gives you the best crispy topping.
Love a Good Crumble?
Plum Crumble Recipe
Ingredients
- 300 g fresh plums pitted
- 50 g all-purpose flour
- 50 g cold butter cubed
- 1 tsp pumpkin pie spice
- 50 g sugar
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the pitted plums in half, or into quarters if they are particularly large. Place them in one baking dish or divide between two small baking dishes.
- Add the flour, sugar, spice, and cold butter to a bowl. Rub together with your fingertips until you have a coarse, crumbly mixture.
- Scatter the crumble topping over the plums.
- Bake for 20-25 minutes, or until the topping is lightly golden and the plums are bubbling.
- Serve warm with Greek yogurt, whipped cream, or vanilla ice cream.
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
It’s my favorite go to plum recipe, so easy and can serve as both breakfast or dessert!