It’s peak plum season, and since I have three (!) plum trees in my garden, things are pretty busy around here with all kinds of plum recipes. But really, this plum crumble might just be the perfect dessert to make this time of year.
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Why You’ll Love This Recipe
Easy, quick to make, and absolutely delicious. That’s already a pretty perfect combination if you ask me. But what I especially love about this plum crumble is that it’s the ideal dessert for that transition between summer and fall.
You’ve got juicy summer fruit topped with a crispy crumble flavored with a hint of cinnamon. Summer meets fall…
Recipe Ingredients
You don’t need a lot of fancy ingredients as this is really a very easy recipe and perfect if you have an abundance of fresh plums.
- plums – you can use any kind of plums you like.
- sugar – you can use more or less sugar, depending on how sweet your plums are. If they’re really sweet there is no need to add additional sugar
- cornstarch – you can replace the cornstarch with custard powder which will make the plums even more delicious. It’s used to soak up some of the juices that will come out of the plums in the oven.
- crumble – for making the crumble I’ve used all-purpose flour, light brown sugar, cold butter and a bit of cinnamon
When Are Plums in Season?
Plum season runs from July through September, with the season usually peaking in August. You can make this plum crumble with pretty much any variety of plum. I used one of the most familiar varieties here: Italian plums, also known as prune plums. They have a beautiful purple skin and turn a gorgeous reddish color as they bake.
These plums are naturally quite sweet, so I didn’t add much sugar to the filling. The amount you need will depend on the variety of plum you use and how ripe and sweet they are. Give your plums a taste before adding the sugar and adjust the amount if necessary.
If you have a lot of plums leftover make sure to check out how to make homemade jam as well.
Plum Crumble Dessert
This plum crumble is perfect served as a dessert, especially while it’s still warm with a scoop of vanilla ice cream on top. You can find all my desserts here. If you love a crumble topping than be sure to check out the apple crumble and the lemon curd cake as well.
You can also serve it as an afternoon treat with a dollop of whipped cream. And you know what? I think it works perfectly well as a Sunday breakfast too. In that case, I’d serve it with a generous spoonful of Greek yogurt.
As you can tell, this plum crumble is pretty versatile and that baking dish will be empty before you know it. So, into the kitchen and get baking!
FAQ Plum Crumble
Do you need to peel plums for plum crumble?
No, there’s no need to peel the plums. The skins soften as they bake and add both color and flavor to the filling. Simply remove the pits and cut the plums into pieces.
What are the best plums for plum crumble?
You can use almost any variety of ripe plum. Italian plums (also called prune plums) work particularly well because they’re sweet, flavorful, and hold their shape nicely when baked. Red or black plums are also delicious.
Can I use frozen plums?
Yes, you can make plum crumble with frozen plums. There’s no need to thaw them first, but the filling may release a little more liquid. Add an extra teaspoon or two of cornstarch if needed and allow for a slightly longer baking time.
How do I store leftover plum crumble?
Let the crumble cool completely, then cover it and store it in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the baking dish in the oven until heated through.
Ingredients
- 500 gram plums
- 1-2 tbsp light brown sugar*
- 1 tbsp cornstarch (or custard powder)
- 175 gram all-purpose flour
- 100 gram light brown sugar
- 75 gram unsalted butter (cold and cut into small cubes)
- 1 teaspoon ground cinnamon
- Pinch of salt
- *adjust the level of sugar depending on the sweetness of your plums
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 400°F (200°C) using conventional heat.
- Combine all the ingredients for the crumble topping and rub them together until you have – you guessed it 😉 – a crumbly mixture.
- Cut the plums into pieces and toss them with the cornstarch and sugar. If your plums aren’t particularly sweet, you can add a little extra sugar to taste.
- Spread the plums evenly in a baking dish and scatter the crumble mixture over the top.
- Bake for about 20 minutes, or until the fruit is bubbling and the crumble topping is golden brown.
- Serve warm with a scoop of vanilla ice cream, whipped cream, or Greek yogurt. Enjoy!
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