Indulge in the cosy warmth of Mary Berry’s Plum Crumble, a British dessert that embodies the essence of comfort and simplicity. This recipe features succulent ripe plums, sweetened to perfection, and crowned with a golden, crumbly topping that’s impossible to resist. It’s a dessert that bridges the gap between seasons, celebrating the juicy sweetness of plums. Get ready to savour the taste of summer with each spoonful.
Prep Time: 10 mins Total: 50 mins Yields: 6
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What is Mary Berry’s Plum Crumble?
Mary Berry’s Plum Crumble is a timeless dessert that effortlessly marries the tart juiciness of plums with the sweet, crumbly goodness of the topping. The plum filling consists of halved, stoned plums, brought to life with a sprinkle of granulated sugar and a dash of vanilla extract. On top, a simple crumble mixture of flour, cold butter, and demerara sugar transforms into a golden, crisp layer when baked. It’s a rustic, comforting dessert that captures the essence of British home baking at its best.
Why you’ll love it
If you love plums you should definitely give this Mary Berry’s Plum Crumble a try:
- Ease of Preparation: This dessert using only 5 ingredients is incredibly easy to make, making it perfect for both beginner and experienced bakers.
- Seasonal Delight: It allows you to showcase the wonderful flavors of ripe plums when they’re in season.
- Versatile: You can adapt this recipe to other fruits like apples, pears, or berries, making it suitable for any time of year.
- Warm and Comforting: The crumble’s texture, when paired with the soft, juicy plums, creates a comforting contrast that warms both the heart and soul.
- Customizable: Adjust the sweetness to your liking, and you can even add a touch of spice like cinnamon or nutmeg for extra depth of flavor.
Plum Crumble Ingredients
For the filling
- 900g (2lb) plums, cut in half and stones removed
- 225g (8oz) granulated sugar
For the crumble topping
- 175g (6oz) plain flour
- 75g (3oz) cold butter, cubed
- 50g (2oz) demerara sugar
How to make Mary Berry’s Plum Crumble
- Preheat oven: Prepare a wide-based, shallow ovenproof dish with a 2-litre (31⁄2 pint) capacity and preheat the oven to 200C/180C fan/gas 6.
- Plum filling: Place the plum halves and granulated sugar into the dish and give them a gentle toss.
- Crumble topping: Combine the flour and butter in a mixing bowl until it resembles breadcrumbs by rubbing the flour and butter together with your fingertips or otherwise use a food processor. Stir in the demerara sugar and then evenly sprinkle this mixture over the plums, making sure to level the top.
- Bake: To prevent any spills in the oven, place the dish on a baking sheet and bake for approximately 30-40 minutes. You’ll know it’s done when the top turns a pale golden brown and it’s bubbling around the edges.
- Serve: Serve your delightful dessert with custard, cream, or crème fraîche
Tips & Tricks
- Preparing the filling. Slice the plums into halves and remove the stones before using them in the recipe. Adjust the amount of sugar based on the sweetness of your plums and your personal preference.
- Preparing the crumble. Rub the cold butter into the flour for the crumble topping until it resembles breadcrumbs. For an extra twist, add a pinch of ground cinnamon or nutmeg to the crumble topping for a hint of warmth and spice.
- Prepare Ahead. Mary Berry’s plum crumble can be prepared up to a day in advance and stored in the refrigerator.
- Freezing. The crumble freezes perfectly when assembled but not yet cooked.
- Individual Ramekins. Opt for single-serve portions by baking the crumble in 4 to 6 individual ramekins. Arrange the ramekins on a baking sheet and follow the baking instructions. Keep an eye on them, as they might require a shorter baking time—typically around 30 minutes should suffice
For a twist on the classic recipe, consider substituting roughly one-third of the plums with slices of pears, apricots, or nectarines.”
Variations
Plums go well with almonds, hazelnut, cinnamon, citrus, honey, vanilla, ginger, raspberries and so you can vary the ingredients for both the crumble and the filling according to what you have in your pantry:
- Experiment with different fruits and consider substituting one-third of the plums with sliced apples, pears, berries, or nectarines.
- Try adding a handful of oats, ground ginger, or chopped nuts to the crumble topping for added texture and flavor.
- Serve the crumble with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast.
How to serve the Mary Berry Plum Crumble
- Enjoy while it’s still warm, letting the juicy plum filling meld with the crisp, sweet crumble topping.
- It’s perfect alone or with a scoop of vanilla ice cream for an extra treat.
Whether you’re celebrating a special occasion or simply craving a taste of nostalgia, this plum crumble is sure to delight your taste buds.
You might like more…
Other crumble recipes:
- Blackberry & Apple Crumble Mary Berry
- Rhubarb Crumble Recipe Mary Berry
- Mary Berry Apple Crumble
- Lemon Cheesecake Crumb Cake
Mary Berry Plum Crumble Recipe
Ingredients
- For the filling
- 900 g 2lb plums, cut in half and stones removed
- 225 g 8oz granulated sugar
- For the crumble topping
- 175 g 6oz plain flour
- 75 g 3oz cold butter, cubed
- 50 g 2oz demerara sugar
Instructions
- Preheat oven: Prepare a wide-based, shallow ovenproof dish with a 2-litre (31⁄2 pint) capacity and preheat the oven to 200C/180C fan/gas 6.
- Plum filling: Place the plum halves and granulated sugar into the dish and give them a gentle toss.
- Crumble topping: Combine the flour and butter in a mixing bowl until it resembles breadcrumbs by rubbing the flour and butter together with your fingertips or otherwise use a food processor. Stir in the demerara sugar and then evenly sprinkle this mixture over the plums, making sure to level the top.
- Bake: To prevent any spills in the oven, place the dish on a baking sheet and bake for approximately 30-40 minutes. You'll know it's done when the top turns a pale golden brown and it's bubbling around the edges.
- Serve: Serve your delightful dessert with custard, cream, or crème fraîche
Notes
- Prepare Ahead. Mary Berry's plum crumble can be prepared up to a day in advance and stored in the refrigerator.
- Freezing. The crumble freezes perfectly when assembled but not yet cooked.
- For a variation, add ground ginger to the crumble topping.
