About the Recipe
Some fruits just beg to be baked, and plums are definitely high on that list. Their sweet-tart personality turns downright magical in the oven—especially when tucked under a golden, buttery crumble. I’ve made my share of plum desserts over the years—my Plum Tart is a favorite when I want something more refined, and my Swiss Cherry Bake brings back all those cozy, family-style moments. But this crumble? This one’s pure, unfussy comfort.
It came together on a whim, like many of my favorites do. A bowl of plums ripening a little too fast on the counter, a craving for something warm and sweet, and just enough butter and flour on hand to make something good happen. And if you loved the summery indulgence of my Cheesecake-Stuffed Peaches, I think this one will hit the same sweet spot—juicy fruit, creamy warmth, and just the right amount of crunch.
This plum crumble is simple to make, smells amazing while it bakes, and is one of those desserts that feels like a hug. Serve it warm with ice cream, yogurt, or just a spoon. No need to be fancy—just delicious.
A Cozy Classic with a Twist: Think of this as the laid-back cousin of your favorite fruit tart—easy to make, hard to resist.
Plum-Perfect Texture: Juicy, jammy fruit topped with a golden, buttery crumble that’s both soft and crisp in all the right places.
No Fancy Tools Needed: Just a bowl, a spoon, and a baking dish—this recipe is wonderfully low-maintenance.
Make-Ahead Friendly: You can prep it earlier in the day and bake it off before serving (or reheat leftovers for a sweet breakfast—no judgment).
Customizable: Not a plum-only household? Swap in other stone fruits or berries depending on what’s in season.
What You'll Love
Can I use other fruits instead of plums? Absolutely! Apricots, nectarines, cherries, or even a mix of berries work beautifully here. Just aim for about the same volume.
Do I need to peel the plums? Nope! The skins soften as they bake and add both color and flavor. Plus, skipping that step makes this even easier.
Can I make it gluten-free? Yes! Simply swap the all-purpose flour in the crumble topping for a good 1:1 gluten-free baking flour, or even almond flour for a slightly nutty twist.
What’s the best way to serve this? Warm from the oven is always a win. Add a scoop of vanilla ice cream, Greek yogurt, or whipped cream to take it over the top.
Can I prep this ahead? Definitely. Assemble it earlier in the day and keep it covered in the fridge until you're ready to bake. Or bake it, let it cool, and reheat gently before serving.
How long will leftovers keep? Store any leftover crumble in the fridge for up to 3 days. Reheat in the oven or microwave before serving for that just-baked feel.
Frequently asked Questions
Ingredints Explained
Ingredients
For the Crumble Dough:
240g (2 cups) all-purpose flour
100g (½ cup) granulated sugar
2g (½ tsp) baking powder
1g (¼ tsp) salt
115g (½ cup) unsalted butter, cold and cubed
1 large egg, beaten
5ml (1 tsp) vanilla extract
For the Filling:
450g plums (about 4–5 medium), pitted and sliced
50g (¼ cup) brown sugar
2g (1 tsp) ground cinnamon
20g (¼ cup) sliced almonds (optional)
Preparation
Preheat your oven to 350°F.
Grease a square baking pan and set it aside.
In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Add the cold cubed butter to the dry ingredients.
Use your fingertips or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a small bowl, whisk together the beaten egg and vanilla extract. Pour the egg mixture into the flour mixture and stir until the dough comes together.
Press two-thirds of the dough into the bottom of the prepared baking pan, making sure to create an even layer.
In a separate bowl, combine the sliced plums, brown sugar, and ground cinnamon. Toss until the plums are well coated.
Spread the plum mixture evenly over the dough in the baking pan.
Crumble the remaining dough over the plum layer. If desired, sprinkle the sliced almonds on top.
Place the baking pan in the preheated oven and bake for 35-40 minutes or until the top is golden brown and the plums are tender.
Once baked, remove the plum crumble from the oven and let it cool in the pan for about 15-30 minutes (depending on what temperature you prefer to eat it at).
Once cooled, cut into squares and serve. This plum crumble can be enjoyed on its own or paired with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
Enjoy your homemade plum crumble!