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Plum Crumble with Vanilla

Nothing fancy, no hidden secrets, classic and simple, Plum Crumble is 'simply the best'! A layer of sweet, soft cooked plums with vanilla, topped with a buttery and crunchy crumble topping; winter comfort food that is hard to beat.

Course Dessert
Cuisine British
Keyword crumble, plums, vanilla
Prep Time 20 minutes
Cook Time 1 hour
Servings 6
Author Susan

Ingredients

For the plum layer –

  • 800g - 900g prepared and chopped plums – stones removed and each chopped into 16 cubes
  • 150g caster sugar
  • 200ml water
  • 1½ teaspoons vanilla extract or 8g vanilla sugar

For the crumble –

  • 300g plain/all-purpose flour
  • 200g unsalted butter
  • ¼ teaspoon fine salt
  • 150g caster sugar

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to 180°C/350°F/Gas 4 (fan 160°C)

  3. Plums: remove the stones from the plums and chop into cubes. I cut each plum in half and chop each half into 8 small cubes. If you prefer larger or smaller pieces of fruit, cut into your chosen size.

  4. Cook the plums, sugar, water and vanilla in a saucepan over a medium heat until the plums have softened. This can take between 10 – 30 minutes, depending on how soft you want them, how hard the uncooked fruit is and how the large you have cut them. Stir from time to time. Taste and adjust sweetness. Take off the heat.

  5. Place a sieve over a jug or bowl and pour in the fruit. Strain the majority of the juice from the fruit. Set this aside to serve with the crumble.

  6. Transfer the fruit to your baking dish, level the surface and leave to cool before topping with the crumble mix.

  7. Crumble topping: put the flour, salt and butter in the food processor and blitz for a few seconds until they resemble breadcrumbs. (Alternatively rub the butter into the flour by hand.)

  8. Add the sugar and pulse to combine. (Alternatively stir in the sugar.)

  9. Continue to pulse carefully until some of the crumbs stick together to make larger crumbs. (Alternatively rub the mixture together with your hands until some of the crumbs stick to make larger crumbs.)

  10. Tip on top of the plums and use your hands to spread evenly and break up any lumps which are too large.

    NB

    - If you are baking it immediately, you can add the crumble topping onto hot or warm plums and then put it in the oven immediately.

    - If you are not cooking it immediately, make sure the plums are at room temperature before adding the crumble topping.

  11. Cook in the centre of a pre-heated oven for about 35 – 45 minutes until the top is golden and hopefully some of the juices have bubbled up through the crumble.

  12. Leave to sit for 5 – 10 minutes before serving.

  13. Serve with the plum juice and your choice from fresh cream, natural yoghurt, lashings of luscious custard, ice cream or simply by itself.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • measuring jug/cups
  • chopping board and knife
  • saucepan
  • measuring dish
  • food processor
  • ovenproof dish 20cm/8 inch x 20cm/8 inch square

Where is this crumble recipe from?

I have 3 main crumble toppings, 2 of which include oats and nuts, but this topping is a very traditional recipe from Nigel Slater’s Real Cooking book, which I bought many moons ago. I love it for its simplicity (preparation) and melt in the mouth, sweet, buttery deliciousness. Plus, it works with a plethora of different fruits: see here for my Blackberry and Apple Crumble with Chai Spice and Vanilla.