Mary Berry Plum Crumble Recipe
The plum filling consists of halved, stoned plums, brought to life with a sprinkle of granulated sugar and a dash of vanilla extract.
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
Recipe 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.