Easy Apple And Plum Crumble
This quick apple and plum crumble combines tart apples with sweet plums, topped with a buttery nutty crumble for the perfect balance of flavours and textures. Easy to make and utterly delicious, this warming pudding is ideal for cosy winter evenings or as a show stopping party dessert. Serve hot with custard, cream, or vanilla ice cream for a truly indulgent treat.
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Ingredients
- 450 g Apples (peeled and cored and chopped into small pieces.)
- 450 g Plums (stoned and halved)
- 30 g Light Brown Sugar
- 3 tsp Ground Cinnamon
Crumble Ingredients
- 110 g Pecan Nuts (Chopped in a food processor)
- 150 g Butter (cold and cubed)
- 350 g Self-Raising Flour
- 4 tsp Ground Cinnamon
- 220 g Dark Brown Sugar
Easy Apple and Plum Crumble Recipe
Preheat the oven to 200c/180c fan/400F/Gas 6.
In a large oven proof dish mix the chopped apples, cinnamon and sugar together.
For the crumble chop the nuts in a food processor, alternatively place them in a plastic bags and bash them with a rolling pin until they are in small pieces.
Add the flour, butter, cinnamon and sugar in a electric mix with a paddle mixer and mix until it resemble medium to large crumbs but don’t over mix. Add the nuts mix and pour over the fruit mix.
Distribute the mixture evenly across the dish, ensuring it reaches all corners. Using your palms, firmly compress the entire surface. The more compact you make it, the crunchier the final result will be.
Bake in the oven for 40 minutes. Leave to rest for 10 minutes and serve with custard or cream.
What Serve With Apple and Plum Crumble
Classic Pairings
Serve warm with a scoop of vanilla ice cream for a hot-and-cold contrast.
Pair with a dollop of clotted cream or whipped cream for richness.
Drizzle with warm custard for a traditional comfort food feel.
Lighter Options
Add a spoonful of Greek yogurt or crème fraîche for a tangy balance.
Serve with a drizzle of honey or maple syrup for natural sweetness.
Accompany with a handful of fresh berries to brighten the plate.
How To Store Apple and Plum Crumble
Here’s how you can store your apple and plum crumble so it stays fresh and tasty:
At Room Temperature (short-term):
If you’re planning to eat it within a day, you can cover the crumble loosely with foil or a clean tea towel and keep it at room temperature.
In the Fridge:
Let the crumble cool completely.
Cover the dish tightly with cling film, foil, or transfer to an airtight container.
Store in the fridge for up to 3–4 days.
In the Freezer:
Cool completely before freezing.
Wrap the whole dish well in foil (or portion into airtight containers).
Freeze for up to 3 months.
To reheat, thaw overnight in the fridge, then warm in the oven at 160°C (325°F) until hot and crisp again.
Reheating Tips:
Oven is best for bringing back the crunchy topping.
If using the microwave, the topping may soften, but it’s still delicious.
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Apple and Plum Crumble
Equipment
Ingredients
- 350 g Apples (peeled and cored and chopped into small pieces.)
- 350 g Plums (stoned and halved)
- 30 g Light Brown Sugar
- 3 tsp Ground Cinnamon
Crumble Ingredients
- 110 g Pecan Nuts (Chopped in a food processor)
- 150 g Butter (cold and cubed)
- 350 g Self-Raising Flour
- 4 tsp Ground Cinnamon
- 220 g Dark Brown Sugar
Instructions
- Preheat the oven to 200c/180c fan/400F/Gas 6.
- In a large oven proof dish mix the chopped apples, cinnamon and sugar together.
- For the crumble chop the nuts in a food processor, alternatively place them in a plastic bags and bash them with a rolling pin until they are in small pieces.
- Add the flour, butter, cinnamon and sugar in a electric mix with a paddle mixer and mix until it resemble medium to large crumbs but don't over mix. Add the nuts mix and pour over the fruit mix.
- Distribute the mixture evenly across the dish, ensuring it reaches all corners. Using your palms, firmly compress the entire surface. The more compact you make it, the crunchier the final result will be.
- Bake in the oven for 40 minutes. Leave to rest for 10 minutes and serve with custard or cream.