A cinnamon-spiced plum and apple crumble, bursting with delicious autumn fruit. The orchard fruits are topped with a sweet almond crumble which transforms it into a warming and comforting pudding. Serve with custard, ice cream or clotted cream!
One of my favourite parts of autumn (or fall) is the abundance of orchard fruits to cook and bake with. I’m very lucky to have an apple tree in my garden, which has produced vast amounts of cooking apples this year, and I was gifted some homegrown plums by a neighbour. And so this delicious autumnal crumble was born.
✔️ Why should you try it?
- A warming fruity pudding that the whole family will love
- Can be frozen
- A great way to use windfall apples and homegrown plums
Plums – use ripe cooking plums, like Victoria plums.
Stewed Apple – I flavour the plums with my cinnamon spiced stewed apples, which can be made and stored in the fridge or freezer. Not only can the stewed apple be used for crumbles, I also stir the stewed apples into Greek yogurt for breakfast or creamy custard for a quick dessert. If you didn’t have stewed apple to hand (and didn’t want to make any) use 2 large peeled and chopped cooking apples and 1/2 tsp cinnamon instead. You will also need to increase the amount of sugar you stir into the fruit (see recipe card for details).
Demerara Sugar – gives the fruit a lovely caramel sweetness.
Cornflour – helps thicken the juices that come out of the plums when baked.
For the almond crumble topping;
Plain Flour – best to use for crumble topping as no raising agents are needed.
Butter – unsalted butter
Demerara Sugar – gives the crumble a wonderful crunch.
Ground Almonds – goes so well with plums.
One: Stone and chop the plums and place into a large pie dish.
Two: Stir through the stewed apple (or chopped Bramley apples if using instead), demerara sugar, and cornflour.
Three: make the crumble topping by pulsing the ingredients in a food processor until you achieve a fine breadcrumb like consistency. Alternatively rub the butter into the flour by hand and stir through the sugar and ground almonds.
Four: Sprinkle the crumble topping onto the plums and bake in the oven for 50 minutes until golden and bubbling.
💭 Top tips
The secret to getting the perfect crumble topping is not to over-process it in the food processor (which is why some people prefer to make it by hand). Pulse the ingredients together just enough to achieve a breadcrumb-like consistency and then stop. It also helps if you use fridge cold butter.
🍴 Serving suggestions
I like to serve the crumble with creamy custard, homemade no churn honeycomb ice-cream or thick Cornish clotted cream.
It’s also pretty good for breakfast with a dollop of Greek yogurt!
I’ve used 200g of my cinnamon-spiced stewed apples in this recipe. Throughout the autumn I always have a bowl of stewed apples in the fridge ready to use in crumbles, pies, turnovers and cakes. If however, you didn’t want to make the stewed apples, use two peeled and sliced Bramley apples, 1/2 teaspoon of cinnamon, and up the amount of sugar in the fruit mix to three tablespoons instead of two.
A handful of chopped walnuts or flaked almonds added to the crumble topping would give it a lovely nutty taste and texture.
The baked crumble can be eaten straight from the oven with ice- cream or cream. It can also be enjoyed at room temperature with warm custard.
If you have any leftovers, wrap the pie dish tightly in foil and use within 3 days. You can reheat the crumble quickly in the microwave or eat it at room temperature.
🧊 Suitable for freezing?
Yes, the crumble can be frozen! Make the crumble up to the point of baking, then wrap tightly in foil and freeze for up to 3 months.
The crumble doesn’t need to be defrosted before baking, but you will have to slightly extend the cooking time (by 5 to 10 minutes or so). Just be careful the crumble topping doesn’t start to burn. If it looks like it’s getting too brown, cover with foil for the last few minutes of cooking.
Some more delicious crumble recipes to try;
- Apple and Mincemeat Crumble
- Easy Apple and Blackberry Crumble
- Rhubarb and Strawberry Crumble
- Blackberry and Pear Crumble
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Plum and Apple Crumble
- chopping board
- Sharp Knife
- Food Processor
- pie dish
- 600 g Plums stoned and chopped
- 200 g Stewed Apples or use 2 Bramley apples (sliced), 1/2 tsp cinnamon and increase sugar to 3 tbsp
- 2 tbsp Demerara Sugar
- 1 tbsp Cornflour
For the crumble topping
- 200 g Plain Flour
- 100 g Butter
- 100 g Demerara Sugar
- 25 g Ground Almonds
- Preheat the oven to 200°c (180 fan).
- Place the chopped plums in a pie dish (about 30cm diameter) and stir in the stewed apple, demerara sugar and cornflour. If you are using fresh Bramley apples instead of the stewed apple, also add 1/2 tsp cinnamon and increase the sugar quantity from 2 tbsp to 3 tbsp.
- Make the crumble topping by placing all of the ingredients in the food processor and pulsing until you get breadcrumbs. Alternatively rub the butter into the flour by hand and stir though the demerara sugar and ground almonds.
- Sprinkle the crumble topping over the fruit mixture and bake in the oven for 50 minutes. If you find the crumble topping is becoming too brown, cover with foil for the final part of cooking.
I’m linking this recipe up to #CookBlogShare which this week is hosted by Feast Glorious Feast.