Plum and peach crumble recipe

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  • Dish type
  • Dessert
  • Fruit desserts
  • Peach desserts

You can make this crumble with a mixture of plums and peaches or only use plums. Tastes best if the plums are very ripe.

30 people made this

IngredientsServes: 8

  • 1.2kg plums
  • 1 to 2 peaches (optional)
  • 1 teaspoon grated orange zest
  • 4 tablespoons caster sugar
  • 1 pinch ground cloves
  • 90g unsalted butter
  • 100g plain flour
  • 170g brown sugar
  • 1/4 teaspoon salt
  • 1 pinch ground nutmeg
  • 40g rolled oats

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Preheat oven to 190 C / Gas 5. Grease a casserole dish.
  2. Cut plums in half and remove the stones. Scald peaches with boiling water, peel off the skin and chop coarsely discarding the stones.
  3. In a bowl mix plums, peaches, orange zest, caster sugar and ground cloves. Layer plums into the casserole dish with the cut side up. Evenly top with peaches.
  4. Cut butter into the flour and rub in brown sugar, salt, nutmeg and oats until the consistency resembles breadcrumbs. Sprinkle over the fruit.
  5. Bake for 45 to 60 minutes in the preheated oven, until golden brown on top. Serve hot or at room temperature.

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Peach And Plum Crumble

Peaches and Plums are in full bloom. They are everywhere, on the supermarket shelves, on fruitsellers carts on the by lanes and in my fruit vendor’s basket. I love to eat Peaches and also cook with them and I prefer cooking with Plums to eating them raw.

But what I love best is to make this crumble with my Peaches and Plums. The colours of the cut fruit, the juices oozing out while baking staining my ramekin bowls in the process and savouring the warm crumble spoon by spoon is an experience that I fondly cherish.

The best part of making a crumble is that it throws open innumerable options to give a vent to your creativity. You can practically use any fruit that you wish and top it up with your favourite flours, nuts and spices. I have used a mixture of buckwheat flour, rolled oats and plain flour with a hint of dry ginger and topped it up with finely chopped almonds. You could use amaranth flour or any other healthy flour like barley or just plain flour if you are feeling indulgent. Experiment with spices like vanilla, nutmeg or cinnamon and use nuts like walnuts or hazelnuts. Bake it in a single shallow dish or pretty individual ramekins. Let your creativity and imagination soar.

The difference between a crumble and a crisp did cross my mind. My friend Shaheen has done a wonderful post on the comparison here. All I can say is a crumble is one of the best ways to eat your seasonal fruits with myriad possibilities. Eat it for breakfast, like how we do or served after a light brunch, lunch or dinner, warm from the oven with a scoop of vanilla ice cream it becomes a wonderful dessert.

Remember I mentioned to you in my last post that I would reveal something to you now? Well, its done! I have been fortunate enough to travel and meet amazing people gaining varied life experiences in the bargain. What has made this even more fascinating for me has been the enriching journey of seeing the world through my lens. You can see all this and more here.

I have been absconding for longer than usual this time. But life has been a roller coaster ride here, setting up this new website, guests and with my 16 month old baby Harivansh developing mild fever for the first time in his life. I have been playing the role of a paranoid mother to the hilt. But all is well now and life is slowly coming back to normalcy. In the meanwhile enjoy your crumble. I will be back soon with another delicacy!

There are lots of different ways of making a crumble. You can use plain white flour – or wholemeal flour (or a mix). You can substitute some of the flour for oats giving a crunchier texture. You can add flavourings such as mixed spice, coriander or cinnamon. With this particular recipe I have used some ground almond which gives a sweet and smoother crumble. It makes a lighter crumble topping which is more appropriate when the days are still sunny.

To seek out other crumble toppings see Apple Crumble or Rhubarb Crumble and these other Fruit Crumble recipes

Preheat the oven to 190C/375F/Gas 5 and slip in a baking sheet at the same time. Put the amaretti into a freezer bag and bash with a rolling pin or similar, until reduced to coarse crumbs, then decant them into a bowl.

Melt the two tablespoons of butter in a large pan (that has a lid), add the prepared plums, sprinkle in the two tablespoons of sugar, add the lemon zest and juice and shake the pan over the heat, cooking for two minutes without a lid and two further minutes with the lid on. These timings are based on having plums that are ripe: if the fruit is disappointingly unyielding, be prepared to cook for longer with the lid on, checking frequently. You may need to add the juice of the remaining half lemon - and more sugar - if cooking for much longer.

Pour the plums (with care - they’re hot) into a 23x6cm/9x3in deep ovenproof pie dish and set to one side. Already the red skins will have made a gorgeous garnet gravy. Sprinkle in two tablespoons of your amaretti crumble.

To make the crumble the easy way, put the flour and baking powder into the bowl of a freestanding mixer, shake to mix, then add the small cold butter cubes and beat, not too fast, with the flat paddle until you have a mixture rather like large-flaked oatmeal. Or you can do this by hand, just by rubbing the butter into the flour with your fingers.

Add the sugar and mix with a fork, then tip in the rest of the amaretti crumbs and use a fork to mix again. Pour the mixture over the waiting fruit in its pie dish, making sure you cover right to the edges to stop too much leakage: although for me, some of the rich-hued syrup spurting out over the crumble topping is essential.

Place on the baking sheet in the oven and bake for about 30 minutes you should see some ruby bubbling at the edges, and the top will be scorched gold in places. If you can bear it, let this stand for 10-15 minutes before eating, with ice cream, whipped cream or mascarpone.

Recipe Tips

The crumble topping can be made ahead. Store in the fridge for up to 3 days or freeze in a plastic bag and use directly from frozen. Leftovers should be refrigerated as quickly as possible and will keep in the fridge for up to 2 days.

Recipe Summary

  • 1 (29 ounce) can sliced peaches
  • 2 teaspoons ground cinnamon (Optional)
  • ¼ cup white sugar
  • 1 (9 ounce) package yellow cake mix
  • 4 teaspoons margarine

Discard 1/2 of the juice from the peaches and pour the rest into a saucepan. Sprinkle the top with cinnamon and sugar. Empty the cake mix on top of the peaches in an even layer. Place the margarine on top of the cake mix in the center.

Cover sauce pan with a lid and bring to a simmer over medium-high heat. Once you see steam escaping the saucepan, reduce heat to medium-low, and continue cooking for 10 minutes. Do not lift the lid during this time! Remove from heat and allow to stand with the lid on for 15 minutes before serving. The cake mix should look like dumplings.

Streusel Topping for Crisp

There is just nothing like a streusel topping, which is basically another word for the topping of a crisp. I almost would say that the topping is the real reason one makes a crisp in the first place, but that’s not quite true. The topping is kind of the best part, but it only can become the best part of the crisp in combination with a tangy-tart-sweet filling below, moistening the bottom of the crisp.

Summertime fruit nestled under a buttery crunchy topping—the best dessert ever for those warm weather nights.

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This recipe makes a lot of streusel. A LOT. You will pile it quite high. You’ll see that I mention placing a baking sheet below the pan filled with the crisp while the crisp is baking.

This is because unless you are using a very deep dish pie pan, or a baking dish large enough to hold the fruit filling and the topping, without the topping rising above the top of the pan, there may well be some dripping of the streusel over the side. So, if you have a baking pan large enough to allow the streusel to remain below the rim, ignore that….but otherwise do trust me, it’s a smart move.

If you prefer to use a food processor to make the streusel, that’s another option for sure. Just combine the flour, brown sugar and salt in the food processor, and pulse in the bits of cold butter until you have a pebbly consistency. Turn the mixture into a bowl, and stir in the oats (so they don’t get all chopped up – yes this dirties more things. You decide).

Preheat the oven to 200°C/400°F/Gas 6. You will need a 1.7–2 litre (3–3½ pint) shallow ovenproof dish.

Put the raw plums, orange rind and juice and granulated sugar in the dish and toss together.

Measure the flour and butter into a processor and whiz until it looks like breadcrumbs. Tip into a bowl, stir in the Demerara sugar and sprinkle on top of the plums. Level the top.

Bake in the preheated oven for about 30–40 minutes, or until pale golden brown on top and bubbling around the edges.

The Most Scrumptious Crumble Recipes For When You Want Something Ooey, Gooey, and Fruity

Every Southerner knows the joy that is a melty, ooey, gooey casserole dish of deliciousness otherwise known as cobbler&mdashbe it peach, blackberry, strawberry, or apple&mdashyet not as many know the difference between a cobbler, buckle, crisp, and crumble. Crumbles are a subset of the beloved baked fruit desserts that involve a more textured buttery, sugary crust that doesn&rsquot typically include oats. (Oats are what transform a crumble technically into a crisp, of which we have the best crunchy recipes ever.) But the best thing about a Southern crumble: It&rsquos wonderfully versatile. We have crumble recipes that can be served in a bowl with ice cream, as hand-held bar cookies (like our buttery pineapple crumble bars), or even for breakfast in a coffee cake rendition. You&rsquoll be hard-pressed to pick, as long as you have some fresh seasonal fruit on hand. Here are our favorite crumble recipes to make any day a little bit brighter.

More crumble recipes

We’ve given classic crumble a grown-up spin with a nutty topping and spiced custard

Make the most of summer fruit with this berry crumble tart recipe. A simple mixture of flour, butter, sugar and oats for extra flavour is divided to make a crisp tart crust and crunchy crumble topping, with a juicy mixed berry filling.

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Bacon and lemon paired with sprouts make a stunning side for Christmas lunch

Give a classic crumble a new twist with this gluten-free quinoa, oat and plum crumble recipe. Swap the usual flour for blitzed oats and quinoa for a golden, gluten-free crumble topping, baked on top of sweet roasted plums for a crowd-pleasing dessert.

Try this mouthwatering tart for an unusual way to use sprouts and crumbly Wensleydale cheese.

A seasonal crumble dessert with cinnamon and nutmeg spiced pears, delicious oats and melted chocolate.

These cute little pork parcels are a little tricky to assemble, but once the kids master them they will be a firm favourite.

Andy Waters' Coconut cookie crumble is an ideal recipe if kids are happy to get their hands all gooey. Made with hearty oats, creamy desiccated coconut, and sticky golden syrup, this easy cookie recipe for kids is a guaranteed winner.

Try something different with this savoury crumble for a delicious veggie main. Red onion, celeriac and squash are cooked until tender under a crisp, cheesy crumble topping.

Everyone loves a crumble. Whether you're young, old, or somewhere in-between, we can almost guarantee that you've got fond memories of tucking into a crumble on a lazy Sunday afternoon. This pear and almond crumble is an excellent way to instill some of those happy memories onto someone else.

A festive crumble with toffee and ginger, enjoy whilst warming yourself by the bonfire.

This blue cheese and leek savoury crumble might just become a staple in your comfort food repertoire. Leeks, softened in butter are combined with Stilton then covered with a breadcrumb topping and baked in the oven until golden and oozing.

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Crumbles can be made with many different sorts of fruit as this very berry recipe demonstrates. Rasberries, strawberries, blueberries and redcurrants make up the filling of this classic pud'. Serve with custard or vanilla ice cream.

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Peach-Plum Crumble

While there’s not much better than biting into a crisp, fresh peach on a hot summer’s day, hitting it with some heat really makes that sweetness shine. This dessert has an unexpected ingredient that’s sure to delight, subbing out plain flour-based brown sugar crumble topping for one made of the perennial favorite of buttery Ritz crackers.


1 pound red plums
1 pound white peaches
1 lime, freshly zested and juiced
3 tablespoons sugar
2 tablespoons flour
1/4 teaspoon salt
3 tablespoons red wine (whatever your favorite is, I used Pinot Noir)
3 tablespoons Grand Marnier

1 1/3 cup finely ground buttery crackers (like Ritz)
1 1/3 cup loosely packed brown sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract

Preheat the oven to 375 degrees F. Add the peaches and plums to a baking dish (I use 8吇”, but 9吉” is fine too). Add the lime zest and juice then gently toss with your hands.

In a separate bowl, stir together the sugar, flour and salt. Sprinkle it over the fruit then gently toss again. Allow it to sit for 10 minutes. Drizzle the wine and Grand Marnier over top.

In a large bowl, combine the ground-up crackers, brown sugar, flour, cinnamon and salt. Add in the butter and use your hands to evenly distribute it throughout the mixture. I take at least 5 full minutes and mix with my hands, making sure all of the crumble is moistened and, well… crumbly. You want all of the flour mixed in and everything combined. Add in the vanilla extract and combine again with your hands. Sprinkle it evenly over top of the fruit.

Bake for 30 to 35 minutes, or until the crumble on top is golden and crunchy. Serve with unsweetened whipped cream.