Plum-Almond Crumble

Updated Sept. 3, 2024

Time & Prep Overview

  • Total Time: 55 minutes

  • Prep Time: 5 minutes

  • Cook Time: 50 minutes

Ingredients

  • 2½ pounds (about 12) small purple plums (adjust quantity based on dish size; see user tips for variations)

  • Granulated sugar, for sprinkling (1–2 tbsp, optional)

  • 1 cup (128g) all-purpose flour (natural thickener for plum liquid)

  • ½ cup (110g) packed light brown sugar

  • ½ cup (113g) unsalted butter, cut into ½-inch pieces (softened at room temperature)

  • ½ cup (54g) slivered almonds

  • ¼ teaspoon almond extract

  • Pinch of salt

  • Crème fraîche or softly whipped cream (optional, for serving)

Step-by-Step Preparation

Step 1: Prep Plums for Baking

  1. Heat oven to 375°F (190°C).

  2. Wash plums under cold running water; pat dry with a paper towel. For larger plums, halve or quarter them to ensure even cooking. Remove pits completely.

  3. Reduce excess moisture (critical for texture): If plums are very juicy, drain liquid briefly with a slotted spoon or strainer, then pat dry again.

Step 2: Arrange Plums in Baking Dish

Place plums cut-side up in a deep 9–10 inch pie pan or baking dish (ensure depth to hold liquid). Sprinkle lightly with granulated sugar to enhance sweetness and draw out natural moisture.

Step 3: Mix the Almond Crumble Topping

In a medium bowl, combine:

  • Flour, brown sugar, softened butter, slivered almonds, almond extract, and salt.

Mixing technique: Use fingertips to rub ingredients together until crumbs form (resembling rough, pea-sized pieces). Avoid overworking to keep texture tender—butter should coat all dry ingredients without melting completely.

Step 4: Bake to Golden Perfection

  1. Top plums with crumble mixture, mounding loosely to cover the entire surface.

  2. Bake at 375°F for 40–45 minutes, rotating the pan halfway through for even browning. The topping should be golden-brown, and the filling should bubble gently (plums release liquid; flour thickens it to prevent sogginess).

Step 5: Rest & Serve

Let the crumble cool for 10–15 minutes to set the topping. Serve warm or at room temperature, paired with crème fraîche or lightly sweetened whipped cream for contrast.

User Tips & Variations

Pro Techniques

  • Freeze Unbaked Crumble: Prepare the crumble, cover unbaked, and freeze for up to 3 months. Thaw overnight in the fridge, then bake at 375°F for 45–50 minutes.

  • Adjust for Juicy Plums: If plums are very watery, reduce flour to ½ cup and add 1 tbsp cornstarch or tapioca for extra thickening.

Community-Tested Additions

  • Fruit Twists: Add 1 tsp lemon zest, 1 tsp grated ginger, or fresh berries (strawberries, blueberries) for brightness.

  • Topping Tweaks: Halve flour and substitute with rolled oats; add 1 tsp cinnamon or nutmeg for depth.

  • Baking Notes: Use lower rack in convection ovens to prevent over-browning; reduce time by 5–10 minutes for high-moisture plums.

Community Reviews

  • "Best for using excess Italian prunes! Freeze unbaked for later; lemon zest adds tang. Topping: half flour + oats + cinnamon."

  • "Used black plums—2.5 lbs was too much; 1.5 lbs works. Convection oven: 40 mins at 375°F. Lower rack next time to save topping from browning too fast."

  • "Three times a charm! Quick to make with any plum variety. The almond crunch in the topping is addictive."

Enjoy this adaptable, fruity crumble perfect for seasonal plums—whether fresh, frozen, or homemade!

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