This warming plum and apple crumble is the ultimate comfort food.
A crumble is the perfect go-to recipe when you have a surplus of fruits, and pairing rich plum with tart apples makes for an addictive combination of flavours.
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Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
45 mins
Cal/Serv:
422
Ingredients
6
large plums
3 Bramley apples, about 500g
50g
light brown soft or caster sugar
1tsp.
ground cinnamon
finely grated zest of 1 lemon
For the crumble topping
175g
plain flour
125g
butter, chilled and cut into cubes
50g
rolled oats
75g
demerara sugar
Directions
Step 1
Preheat oven 200°C (180°C fan) mark 6. Halve and stone the plums, then roughly chop and put into a large pan. Peel and core the apples, roughly chop, and add to the pan with the sugar, cinnamon, lemon zest and 5tbsp water. Cover and heat gently until apples are softening, about 5min.
Step 2
Empty fruit into a shallow, ovenproof serving dish. Set aside.
Step 3
To make the topping, put the flour into a bowl and rub in the butter with your fingers until the mixture resembles fine rubble. Mix in the oats and demerara sugar, then scatter the topping over the fruit.
Step 4
Bake for 25-30min or until the crumble is golden. Serve immediately with our foolproof custard or vanilla ice cream.
We recommend using Bramley apples for this recipe if you can. Bramley apples slump down a little during cooking, whereas Braeburn or Gala have a firmer finish.
The crumble topping is made using a mix of flour, butter, rolled oats and demerara sugar and once baked turns into a lovely crisp topping that complements the tart fruity layer.
We also have a recipe for a classic apple crumble if you prefer to keep it simple or if you're looking to take crumble to the next level, these are our favourite crumble recipes.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
