Classic Plum Crumble isn’t something I grew up eating, but it quickly became a staple in my kitchen after a late-summer farmer’s market haul left me with more plums than I knew what to do with. I’d seen versions of fruit crumbles in old cookbooks and on café menus, but most called for specialty ingredients or fancy techniques. I wanted something straightforward, using what I already had in the pantry, and that’s how this recipe came together. It’s the kind of dessert that doesn’t require a lot of fuss—just basic flour, sugar, butter, and eggs, plus whatever fruit is in season.
What I like about this plum crumble is how it makes the most of simple ingredients. Plums are often overlooked for baking, but they’re affordable when in season and have a tartness that balances out the sweet, buttery topping. The crumble dough comes together in a food processor, so there’s no need for elbow grease or perfect technique. If you’re trying to stretch your grocery budget or use up a glut of fruit, this is a practical way to do it. Plus, it’s easy to scale up or down depending on what you have.
This recipe is also a lifesaver when you need to feed a crowd without breaking the bank. The sheet pan approach means you get plenty of servings, and leftovers keep well for a few days. I’ve even packed slices for lunch or turned them into a quick breakfast with a dollop of yogurt. If you’re looking for a dessert that’s flexible, forgiving, and doesn’t require a trip to a specialty store, this classic plum crumble is worth a try. It’s a reliable way to turn basic pantry staples and seasonal fruit into something special, with minimal effort and maximum payoff.
Classic Plum Crumble in Minutes
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Inside This Recipe
- 5 cups all-purpose flour
- 1 cup granulated sugar
- 6 oz cold unsalted butter
- 2 large eggs
- 1 tablespoon baking powder
- A pinch of salt
- 5 cups fresh plums, chopped
- 3 tablespoons lemon juice
- ½ cup all-purpose flour (for filling)
- 1 cup granulated sugar (for filling)
Your Step Guide
- Gather all your ingredients for the crumble dough. In a food processor, combine the flour, sugar, cold butter (cut into pieces), eggs, baking powder, and salt. Pulse until the mixture forms coarse crumbs. The texture should resemble wet sand with some pea-sized bits of butter remaining.
- Transfer the crumble mixture to a bowl, cover, and chill it in the refrigerator while you prepare the plum filling. Chilling helps the butter stay cold, which leads to a crispier topping.
- Chop the plums into small cubes. In a large bowl, toss the plums with lemon juice, flour, and sugar until every piece is well coated. This step prevents the filling from becoming too runny.
- Take half of the chilled crumble dough and press it evenly into the bottom of a large baking sheet (about 13×18 inches). Press firmly to create a solid base that holds together after baking.
- Spread the plum mixture evenly over the base layer.
- Crumble the remaining dough over the top, making sure to cover the fruit completely. It’s fine if some fruit peeks through—just aim for even coverage.
- Bake in a preheated oven at 350°F (175°C) for about 40 minutes, or until the top is golden brown and the fruit is bubbling. Let it cool for at least 20 minutes before cutting to help it set.
Minimalist Ingredient Substitutions
If you’re missing an ingredient, there are plenty of budget-friendly swaps. Margarine or plant-based butter can replace unsalted butter with little difference in texture. If you don’t have fresh plums, use frozen (thawed and drained) or even a mix of stone fruits like peaches or apricots. No lemon juice? A splash of vinegar or orange juice works in a pinch. For the eggs, you can substitute 1/4 cup plain yogurt or applesauce per egg for a slightly softer crumble. Granulated sugar can be swapped with brown sugar for a deeper flavor, or use half and half if you’re running low.
Plating Ideas for Elegant Simplicity
Serve this classic plum crumble straight from the pan for a rustic look, or cut into neat squares for a more polished presentation. A scoop of plain yogurt or a drizzle of cream keeps things simple and affordable. For a dinner party, plate individual portions with a dusting of powdered sugar and a few fresh plum slices on the side. If you want to stretch leftovers, layer crumble pieces in small jars with whipped cream for easy parfaits. Keep garnishes minimal to let the fruit shine.
How to Store with Zero Waste in Mind
Store leftover plum crumble in an airtight container in the fridge for up to 4 days. To avoid waste, portion leftovers into single servings for grab-and-go breakfasts or snacks. If you have a lot left, freeze individual portions wrapped tightly in foil or reusable containers for up to 2 months. Reheat in the oven or toaster oven to restore crispness—avoid the microwave if you want to keep the topping crunchy. Use any leftover fruit filling as a topping for oatmeal or yogurt.
Cooking Tips to Let Core Flavors Shine
Use ripe but firm plums for the best balance of tartness and sweetness. Don’t overmix the crumble dough—stop pulsing once it clumps together. Press the base layer firmly to prevent it from crumbling apart after baking. Make sure the fruit is well coated with flour and sugar to avoid a soggy bottom. Let the crumble cool before slicing, as this helps it set and makes serving easier. If you like a more caramelized top, sprinkle a little extra sugar over the crumble before baking.
Minimalist Seasonal Twists
Swap plums for whatever fruit is in season—apples, pears, or berries all work well. In early summer, try rhubarb or strawberries for a tangy twist. Add a pinch of cinnamon or ginger to the crumble for warmth in colder months. For a savory-sweet version, toss in a handful of chopped nuts or oats to the topping. Stick to what’s affordable and available—this recipe is flexible by design. Adjust sugar up or down depending on the fruit’s sweetness.
Frequent Asked Questions:
Why does the crumble dough need to be chilled before baking?
Chilling the dough helps the butter stay cold, which creates a crisp, flaky texture as it bakes. If you skip this step, the butter may melt too quickly, resulting in a denser, less crumbly topping. For best results, chill for at least 15–20 minutes, especially if your kitchen is warm.
Can I make this plum crumble gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that’s meant for baking. Look for one that includes xanthan gum for structure. The texture may be slightly different, but the recipe will still work. Be sure to check that your baking powder is gluten-free as well.
How do I know when the crumble is fully baked?
The crumble is ready when the top is golden brown and you can see the fruit filling bubbling up around the edges. If the top is browning too quickly, you can loosely cover it with foil for the last 10 minutes. Letting it cool before slicing helps the filling set and prevents a runny dessert.
What’s the best way to cut neat squares for serving?
Allow the crumble to cool completely—at least 1 hour—before cutting. Use a sharp knife and wipe it clean between cuts for tidy edges. If you’re serving warm, expect the pieces to be softer and less defined. Chilling the crumble first makes for the cleanest slices.
Can I prepare the crumble in advance?
Yes, you can assemble the entire crumble (base, fruit, and topping) and refrigerate it, unbaked, for up to 24 hours. When ready to bake, add a few extra minutes to the cooking time since it will be cold from the fridge. This is a great way to save time for gatherings or busy days.
Why add flour to the fruit filling?
The flour in the fruit filling absorbs excess juice released by the plums as they bake, preventing the bottom layer from becoming soggy. Skipping the flour can result in a watery crumble that doesn’t hold together well. It also helps the filling set up nicely for clean slices.
Classic Plum Crumble
Equipment
- Food processor
Ingredients
For the Crumble Dough:
- 5 cups all-purpose flour
- 1 cup granulated sugar
- 6 oz cold unsalted butter
- 2 large eggs
- 1 tablespoon baking powder
- a pinch salt
For the Plum Filling:
- 5 cups fresh plums chopped into small pieces
- 3 tablespoons lemon juice
- ½ cup all-purpose flour
- 1 cup granulated sugar
Instructions
For the Crumble Dough:
- In a food processor, combine flour, sugar, cold butter, eggs, baking powder, and salt. Pulse until it transforms into a crumb-like texture.
- Wrap the crumble mixture in plastic wrap and place it in the refrigerator while you prepare the plum filling.
For the Plum Filling:
- Dice the plums into small pieces. In a mixing bowl, combine these plums with lemon juice, flour, and sugar until they are well coated.
- Spread half of the chilled crumble mixture evenly over a large baking sheet, approximately 13x18 inches. Then layer the plum filling atop this base.
- Crumble the remaining dough over the top to fully cover the layer of fruit.
- Bake in a preheated oven at 350°F for around 40 minutes, or until the top achieves a beautiful golden brown hue. Allow it to cool before serving. It pairs wonderfully with vanilla ice cream!
