This easy apple and plum crumble recipe is our go to dessert when we need something comforting and nostalgic.
How to make an apple and plum crumble
This traditional English dessert couldn’t be easier to make.
It basically consists of two layers. The bottom layer is the fruit, usually chopped and sweetened with sugar and maybe spices.
This is then topped with a delicious layer of crumble crust which is made with flour, butter, sugar, spices and I like to use oats too.
As the crumble bakes, the butter and sugar in the topping get golden and crispy.
And as the fruit below cooks, it releases its sweet juices which in turn bubble up through the topping.
It is truly a match made in heaven!
1/ prep the fruit for the base of the crumble
My partner prefers the apples to be peeled. But you can skip this step and leave the skins on if you prefer.
If you do peel them, be sure to save your peels and either compost them or give them to your chickens if you have them! (I did the latter and my girls were VERY happy!)
Then chop your apples into a bite sized pieces, removing the core.
Place the apples into a large saucepan along with a splash of water.
Pop on the lid and bring a to a gentle simmer for 5 minutes.
I’m using my favourite pan of the moment, my 26cm Sauté pan from Samuel Groves.
Meanwhile, chop the plums up, removing the stones as you go.
These ones were really small so I kept mine in quarters, if yours are larger you may wish to cut them up even smaller.
Remove the pan from the heat and add the chopped plums.
2/ flavour the fruit with sugar and spices
To the fruit I added some freshly ground nutmeg.
About an 1/8 to a 1/4 of a nutmeg will be perfect.
Also add in the brown sugar and cinnamon and stir well.
At this point you can tip your fruity layer into a large pie dish. Or you can choose to bake your crumble in the same pan like I did.
If you choose the latter, replace the lid whilst you make the crumble topping.
3/ make the crumble topping
Before we make the topping, this is the perfect time to preheat the oven.
Measure the flour and butter into a large mixing bowl.
Use your finger tips, or a pastry cutter to blend the two together until they resemble breadcrumbs.
You can use a food processor for this part if you have one.
Add in the sugar and oats and mix together well.
4/ bake your apple and plum crumble
Once it is well combined, tip this buttery mixture out onto your pan of fruit.
Gently smooth over with the back of your spoon, then bake in the oven for around 45 minutes.
Dish up the crumble between your bowls. It is delicious served piping hot, at room temperature or even cold.
And traditionally a fruit crumble would be served with a jug of thick, creamy custard or some double cream.
However I prefer mine all on its own :)
That’s it! Here’s the full recipe with all the measurements you need too. You can change the number of servings you wish to make, and switch between metric and US measurements too.
Please let me know in the comments if you give this, or any of my recipes a go. I love to see my meals being recreated around the world!
And if you share any pics online, feel free to tag me in them. You can find my pretty much everywhere as @hedgecomber and I try to share all the ones I see!
Jane x
This easy apple and plum crumble recipe is our go to dessert when we need something comforting and nostalgic.
- 10 apples – peeled and chopped
- 14 plums – stoned and chopped
- 2 tbsp brown sugar
- 2 tsp cinnamon
- 1/4 nutmeg or 1/4 teaspoon of ground nutmeg
- 270 g salted butter
- 150 g plain flour
- 150 g brown sugar
- 75 g oats
Peel the apples, then cut in half and remove the core. Dice each one into bite sized chunks.
Place them in a large saucepan with a splash of water. Place on the lid and bring to a gentle simmer over a medium heat for 5 minutes.
Meanwhile, cut the plums in half, and then into quarters, removing the stone as you go.
My plums were pretty small, but if yours are much larger you may want to cut them into smaller, bite sized pieces.
Remove the pan of apples from the heat, mix in the plums, the brown sugar, cinnamon and nutmeg.
Stir well and tip into a large pie dish (or keep in your saucepan like I am if you prefer!)
Replace the lid and put to one side whilst you make the topping.
Preheat the oven to 180C (350F).
Place the butter and flour into a large mixing bowl. Use your fingers tips, or a pastry blender, to cut the two together until it resembles breadcrumbs.
If you have a food processar, you can pulse these ingredients together quickly.
Add in the sugar and oats, and mix together well.
Remove the lid from the fruit and pour over the topping. Smooth gently into one layer with the back of a spoon.
Place the crumble (without the lid) into a preheated oven and bake for 45 minutes or until the top is golden and the fruit juices are bubbling up in places.
Emily says
Thank you for this recipe! It reminds me so much of the crumbles my nana used to make when we were kids.