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    Plum Crumble Made with English Plums

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    Plum Crumble Made with English Plums

    English plums cooked under a sweet, buttery oat crust are a perfect combination for this dessert in our late summer menu.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 60 minutes

    Serves: 6


    • 1kg English plums, stoned and quartered
    • 175g Waitrose Unrefined Demerara Sugar
    • 1 tbsp lemon juice
    • 175g plain flour
    • 150g firm, slightly salted butter, cut into pieces
    • 50g porridge oats


    1. Preheat the oven to 190°C, gas mark 5. Scatter the plum quarters in a 1-litre shallow ovenproof dish and sprinkle with 2 tablespoons of the sugar, the lemon juice and 125ml cold water.
    2. Place the flour in a food processor and add the butter. Blend until the butter is incorporated into the flour and the mixture resembles breadcrumbs. Add the remaining sugar and the oats and pulse briefly until the mixture begins to cling together.
    3. Tip the crumble over the plums, spreading it almost to the edges of the dish (it looks more appetising if the plums are just showing around the edges). Bake for about 45 minutes until the crumble is pale golden brown. Serve with Cornish clotted cream or Waitrose Fresh Vanilla Custard.
    4. To make ahead, put the plums, sugar, lemon juice and water in the dish up to 2 hours ahead and cover. Make the crumble mixture, cover and chill but keep separately. Scatter over the plums just before baking. The crumble layer can also be made by hand. Using your fingertips, rub the butter into the flour until it look likes chunky breadcrumbs, then stir in the sugar and oats.

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    Cook's tips

    Try the rest of this month's alfresco menu: Flaked Trout and Spice-crusted Chicken


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