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Easy Homemade Plum Crumble British Recipe

When it comes to crumble, there’s nothing better than a classic plum crumble. Sweet, tart plums are topped with a chewy crumble topping and baked until golden brown – it’s the perfect British dessert for any time of the year! If you’re looking for the ultimate crumble recipe, look no further. This plum crumble is sure to please everyone at your table. So grab some plums and get started!

british plum pudding with custard

Plum Crumble or Crisp

What’s the Difference Between a Cobbler, a Crisp, and a Crumble?

A cobbler has a biscuit-like dough on top, while a crisp has a streusel-like topping. A crumble is somewhere in between, with a streusel-like topping that includes both flour and butter. All three desserts are fruit-based, with the fruit being either cooked or raw (depending on the recipe).

When it comes to taste, cobblers are typically the sweetest of the three desserts. Crisps are usually tart due to the higher ratio of fruit to sugar. Crumbles can be either sweet or tart, depending on the ingredients used.

Texture-wise, cobblers are soft and moist due to the biscuit dough topping. Crisps are crunchy due to the streusel topping. Crumbles are also crunchy, but not as much as crisps since they contain more flour and have bigger clumps in the topping to make it chewier.

plums in a bowl for crumble

What type of plums are good for a crumble?

There are many types of plums that can be used for a crumble, such as damson, greengage, Victoria, or purple plums. When choosing plums for a crumble, make sure they are ripe but still firm so that they will hold their shape during baking. Avoid using overripe plums as they will turn to mush when cooked.

Do I need to peel plums before baking?

There’s no need to peel plums before baking – the skin will soften as the fruit cooks. If you’re using a recipe that calls for peeled fruit, you can save time by leaving the plums unpeeled and give them a good wash before adding them to your dish.

Plums cut in half and stone before baking

Do you need to add flour to the fruit base of a crumble?

No, you don’t need to add flour to the fruit base of a crumble. The flour is only needed for the topping. But to avoid a runny sauce, I like to add a small about of corn flour to thicken it up slightly. If your plums are really ripe, then this is a good option.

Which is best, white or wholemeal flour for a crumble?

There is no definitive answer to this question as it depends on personal preference. Some people prefer the taste of white flour in a crumble, while others find that wholemeal flour gives a more robust flavour. Ultimately, it is up to the individual to decide which they prefer. In my recipe, I use wholemeal flour as it has a good flavour.

plum crumble pudding

Ingredients

You will need:

  • 1 kg Plums (halved and stoned)
  • 60 g Light Brown Sugar
  • 1 tsp Ground Cinnamon
  • 1 tsp Corn Flour

How to make easy plum crumble

You can never go wrong with a delicious slice of plum crumble. It’s one the most popular desserts around, and it is easy to make too!

  • Preheat the oven to 160°c fan/180°c/Gas 4
  • Put the plums in an oven-proof dish. In a bowl, add the sugar, cinnamon and corn flour and mix together. Sprinkle on top of the plums.
  • For the topping, put the flour in a bowl and rub in the butter until like fine breadcrumbs. Stir in the sugar. Sprinkle the topping evenly over the plums and bake for 35-40 minutes until golden. Serve the crumble hot.
baked plum crumble crisp pudding uk

What to serve with plum pudding

Plum crumble pudding is one of those desserts that just seems to hit the spot. It’s warm, comforting and oh-so-delicious. And what’s even better is that it can be served with a variety of different toppings.

Custard, cream or ice-cream all work beautifully with the plum crumble, but it also goes really well with plain greek yoghurt. So whether you’re looking for a naughty treat or a healthy option, plum crumble pudding is the perfect dessert. So go on, give it a try! You won’t be disappointed.

Top tips

Crumbles freeze really well. I like to make a big batch in foil trays, then when cool, seal with lids and label them. Freeze for up 4 months. Great to whip out and stick in the oven when you have last minute guests!

british plum pudding with custard

The Ultimate Homemade Plum Crumble

Rachel
A lovely fruity plum dessert that goes great with custard or cream!
No ratings yet – be the first to rate and comment on this recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine British
Servings 6
Calories 469 kcal

Equipment

Ingredients
  

  • 1 kg Plums (halved and stoned)
  • 60 g Light Brown Sugar
  • 1 tsp Ground Cinnamon
  • 1 tsp Corn Flour

Crumble Topping

  • 250 g Plain Wholemeal Flour
  • 125 g Butter
  • 90 g Light Brown Sugar

Instructions
 

  • Preheat the oven to 160°c fan/180°c/Gas 4
  • Put the plums in an oven-proof dish. In a bowl, add the sugar, cinnamon and corn flour and mix together. Sprinkle on top of the plums.
  • For the topping, put the flour in a bowl and rub in the butter until like fine breadcrumbs. Stir in the sugar. Sprinkle the topping evenly over the plums and bake for 35-40 minutes until golden. Serve the crumble hot.
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Nutrition

Calories: 469kcalCarbohydrates: 76gProtein: 6gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 45mgSodium: 142mgPotassium: 457mgFiber: 7gSugar: 41gVitamin A: 1097IUVitamin C: 16mgCalcium: 49mgIron: 2mg
Keyword fresh plums
Tried this recipe?Let us know how it was! or tag @rachelsrecipepantry on Instagram and hashtag #rachelsrecipepantry Thank you!!

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