The BEST Plum Crumble is a warm, juicy dessert with tender baked plums bubbling under a golden, buttery crumble topping. I love how the sweet-tart plums soften into a jammy filling, while the crumble adds a crispy, cinnamon-scented contrast. It’s simple, rustic, and bursting with flavor—especially when I serve it warm with a scoop of vanilla ice cream.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly easy, uses just a few ingredients, and highlights the natural flavor of fresh plums. The crumble topping is rich, crisp, and just the right amount of sweet. It’s a no-fuss dessert that feels homey and cozy, perfect for summer through early fall, or anytime I have ripe plums to use up. Whether I’m baking it for a family dinner or making something comforting for myself, this crumble never disappoints.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the plum filling:
-
Fresh plums, pitted and sliced
-
Granulated sugar
-
Lemon juice
-
Cornstarch (or flour)
-
Ground cinnamon (optional)
-
Vanilla extract (optional)
For the crumble topping:
-
All-purpose flour
-
Rolled oats
-
Brown sugar
-
Butter, cold and cubed
-
Salt
-
Ground cinnamon
Directions
-
I preheat the oven to 350°F (175°C) and lightly grease a baking dish (8×8 inch or similar).
-
In a mixing bowl, I combine the sliced plums, sugar, lemon juice, cornstarch, and cinnamon. I stir gently to coat, then spread the mixture evenly in the baking dish.
-
In another bowl, I mix the flour, oats, brown sugar, cinnamon, and salt. I add the cold cubed butter and use my fingers or a pastry cutter to blend until the mixture forms coarse crumbs.
-
I sprinkle the crumble topping evenly over the plums.
-
I bake for 35–40 minutes, or until the top is golden and the plum filling is bubbling around the edges.
-
I let it cool for at least 10 minutes before serving so the juices can thicken slightly.
Servings and timing
This recipe makes about 6 servings and takes around 50 minutes total—15 minutes for prep and 35–40 minutes for baking. It’s great for serving warm out of the oven or chilled the next day.
Variations
-
I mix in a handful of berries (like blackberries or blueberries) for added flavor.
-
I add chopped almonds or walnuts to the crumble topping for extra crunch.
-
I swap brown sugar for maple syrup or honey in the plum filling for a different sweetness.
-
I use gluten-free flour and oats for a gluten-free version.
storage/reheating
I store leftovers in the fridge, covered, for up to 3 days. To reheat, I warm individual portions in the microwave, or reheat the whole dish in a low oven (325°F) until hot. It also tastes great cold or at room temperature.
FAQs
Do I need to peel the plums?
No, I leave the skins on. They soften during baking and add great texture and color to the filling.
Can I use frozen plums?
Yes, I thaw and drain them before using to avoid excess liquid in the crumble.
What’s the best type of plum to use?
I like using black or red plums—they’re sweet-tart and bake beautifully. Any variety will work as long as they’re ripe but firm.
Can I make this ahead of time?
Yes, I assemble the filling and topping separately and store them in the fridge. I put them together just before baking. Leftovers also store and reheat well.
What should I serve this with?
I serve it with vanilla ice cream, whipped cream, or a dollop of Greek yogurt for a lighter option.
Conclusion
The BEST Plum Crumble is a sweet and cozy dessert that’s full of bold plum flavor and crunchy, golden topping. I love how simple it is to make and how satisfying it is to eat—especially warm from the oven. Whether I’m baking with summer plums or just want something rustic and delicious, this crumble is always the answer.
Print
The BEST Plum Crumble
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 50–55 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American/European‑Style
- Diet: Vegetarian
Description
The BEST Plum Crumble is a warm, juicy dessert with sweet‑tart plums under a golden, buttery oat crumble. It’s easy to make and perfect served with vanilla ice cream for cozy nights or gatherings.
Ingredients
- 6 cups fresh plums, pitted and sliced
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch (or flour)
- 1/2 teaspoon ground cinnamon (optional)
- 1 cup all‑purpose flour
- 3/4 cup rolled oats
- 1/2 cup brown sugar, packed
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup cold butter, cubed
Instructions
- Preheat oven to 350°F (175°C). Lightly grease an 8×8‑inch baking dish.
- In a bowl, combine sliced plums, granulated sugar, lemon juice, cornstarch, and cinnamon; toss gently to coat. Spread evenly in the prepared dish.
- In another bowl, mix flour, oats, brown sugar, salt, and cinnamon. Add cold cubed butter and use your fingers or a pastry cutter to blend until coarse crumbs form.
- Sprinkle the crumble topping over the plums.
- Bake 35–40 minutes, until the topping is golden and the filling is bubbling around the edges.
- Let cool at least 10 minutes so the juices thicken slightly. Serve warm, ideally with ice cream or whipped cream.
Notes
- Add fresh berries (blackberries or blueberries) to the plum filling for extra flavor.
- Stir chopped nuts (almonds or walnuts) into the crumble for added crunch.
- Use maple syrup or honey instead of sugar to sweeten the plums.
- Substitute gluten‑free flour and oats to make this gluten‑free.
- If using frozen plums, thaw and drain before assembling to avoid excess liquid.
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 290
- Sugar: 23g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 20mg
