Spiced Plum and Almond Crumble is the kind of dessert that feels like a warm hug. With juicy, tart plums bubbling beneath a golden, nutty topping, this crumble brings together seasonal fruit and warm spices for a dish that’s both rustic and elegant. Whether you’re serving it fresh from the oven or enjoying it chilled the next day, it’s a dessert that delivers deep flavor and comfort in every bite.
The star of this dish is the plum, naturally tangy and slightly sweet, plums become irresistibly jammy when baked. Spiced with cinnamon, ginger, and a pinch of nutmeg or clove, the fruit takes on a cozy, almost mulled character. The spices enhance the natural flavor of the plums and add warmth to every spoonful, making this crumble especially perfect for cooler months or cozy evenings.
The almond crumble topping sets this version apart from traditional crumbles. Made with a mix of flour, oats, brown sugar, and butter, the topping is studded with chopped or slivered almonds that toast beautifully in the oven. The almonds add a subtle nuttiness and crunch that perfectly complements the softness of the baked plums. For even more almond flavor, a touch of almond extract can be added to the fruit or topping.
This dessert is all about contrast, tart versus sweet, soft fruit versus crunchy topping, warm spices versus cool cream. It’s best served warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream. The cream melts into the crumble, blending with the spiced juices and enhancing the overall experience.
Spiced Plum and Almond Crumble is also surprisingly easy to make. It doesn’t require any fancy techniques or equipment, just a baking dish, some ripe plums, and pantry staples. It’s a reliable, go-to dessert for dinner parties, holiday gatherings, or even a casual weeknight treat.
In short, this crumble is a perfect mix of simplicity and indulgence. With its rich flavors and cozy textures, Spiced Plum and Almond Crumble is a dessert that feels both familiar and special, something you’ll want to make again and again.
Ingredients
- 1 kg plums pitted and quartered
- 100 g granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg ground
- 100 g plain flour
- 100 g unsalted butter cold and cubed
- 100 g ground almonds
- 50 g demerara sugar
Instructions
- Preheat the oven to 180°C (350°F).
- In a large bowl, toss the plums with the granulated sugar, cinnamon, and nutmeg. Transfer the mixture to a baking dish.
- In a separate bowl, combine the flour, butter, ground almonds, and demerara sugar. Use your fingers to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the crumble mixture evenly over the plums.
- Bake for 35-40 minutes, or until the topping is golden brown and the plums are tender.
- Serve warm with ice cream or whipped cream.
Nutrition
I followed the recipe but wasn’t impressed. It was too sweet for my taste and didn’t have enough spice. Maybe I did it wrong?
This crumble is amazing! The plums were perfectly sweet and the almond added a nice twist. Thank you for sharing!
Ppl you gotta try this recipe! My kids love it and I used honey instead of sugar. No ice cream needed!
I totally agree! Honey is a great substitute. My kids gobbled it up too! 😍
Wait, no ice cream? Isn’t that supposed to be the best part? 🤔
Could never get that crumbly part right! Mine turned out like paste. What did I do wrong??
I think it’s the butter, ain’t it? Just mix it good but not too much! Everyone’s got their own ways, ya know.
Don’t worry! It can be tricky sometimes. Make sure your butter is super cold when you rub it in. That helps with the crumbly texture.
Made this for a potluck and everyone raved about it! Easy to follow instructions, will definitely make again.
So glad to hear that! It’s really a crowd-pleaser! 🤗
Super easy recipe! Made this for my family and they loved it. Even my kids asked for seconds! 👍
Yum! So good. Best crumble ever. 10/10 would recommend to a friend!
This crumble is sooo good! The plums were perfectly sweet. Will make again!
Just wow! The nutmeg really adds to the flavor. Best dessert I’ve made in a long time.
Gfinrll! Best crumble! Whole fam loved it ❤️
Fabulous! Made this for my book club, and everyone asked for the recipe. Will definitely make it again!
Really? I made a crumble once and it was all mushy. Maybe I did it wrong. How do you keep the crumble from getting soggy?
Sounds amazing! I love plum desserts, and this one looks so good. Can’t wait to try it myself!
Why do you need so much sugar? Seems unhealthy.
Yum! I made this last night and everyone loved it. So easy to make. Definitely a keeper!
I dunno about this one. Plums can be too sour and the spices are just overwhelming. Not a fan.
I never knew demerara sugar existed! This was a fun way to learn something new.
I’m not a big fan of plums. Can I use apples instead?
Yeah, apples should be fine! Just adjust the sugar a bit since they’re sweeter. Enjoy!
Meh. My kids didn’t like it at all. I guess crumble is not their thing. But maybe it would be better with apples?
I think apples would be a great swap! They might add some sweetness that plums don’t. Give it another try!
Crumble is nice but I understand if it’s not for kids. Maybe try something simpler like a pie? Or just plain fruit!
Just okay. I’ve had better crumbles before. Also, isn’t demerara sugar just brown sugar dressed up? Just sayin’
Better crumbles? Not sure what you had, but this one is bomb! Go try it with some ice cream, it upgrades everything!
I think demerara does add a little crunch and flavor tho! But I get what you mean, it’s not that special. 🤷♂️
Crumble? More like disaster! Ruined my dinner. Never again.
Took me forever to make! Is it really worth all the trouble? Maybe I’ll stick to pies.
Instructions were clear but my plums weren’t ripe enough, it was a bit tart. 😕
Absolutely delicious! The spices really bring out the flavor of the plums. My family loved it!
Tried making this today, but my plums were too tart. I think it needs more sugar. Won’t make it again.
Nice recipe but the cinnamon was a bit overwhelming. Might try less next time.
Yummy! I added some oats to the crumble for texture, turned out great!
That sounds like a delicious idea! Oats would definitely give it more crunch. I’ll have to try that next time!
Oats in a crumble? Isn’t that a bit strange? I thought it was supposed to be just flour and nuts?
This crumble is delicious! I made it for my family and they loved it. The spice combo is perfect!
I don’t get why plums get so much attention. Can’t you just use apples? Idk, didn’t like it much.
I think this recipe is missing vanilla. Without it, the flavors just ain’t right.
I totally agree! Vanilla would really tie the flavors together in this crumble. It seems like a key ingredient that’s just missing.
Vanilla? I dunno, I think it sounds fine without. It’s kinda spicy already, ya know? But go ahead and add it if ya want!
I think I prefer regular apple crumble. Plums are too squishy for me. 🤢
Easy to make but I think I did something wrong. The topping was more like paste. 🥴
Hmm, thought it would be better. It was just okay. Maybe adding more butter?
I tried it, but it was way too sweet for my taste. I think less sugar would work better. 🤷♂️
Ugh, I burned mine. Followed the recipe but forgot to check the time. My bad!
So easy to make! I did use peaches instead of plums because that’s what I had, but still turned out great!
Great recipe, but I mixed up the butter and the flour ratios. It ended up too goopy. Should have read better!
Why do people bake when you can just eat the fruit? Seems like so much work… 🤷♂️
But baking makes it taste sooo good! Plus, ice cream on top? Yes, please! 🍦✨
I dunno, it was alright but too much cinnamon for me. I think I prefer just plain fruit, not all this fancy stuff.
This is the best crumble I’ve ever made! The spices really bring out the flavor of the plums. Will definitely make again!
This crumble was absolutely delicious! The plums were so sweet and the almond topping was a perfect touch.
Sounds nice, but I think the plums are too sweet for me. I prefer sour fruits in crumbles. Anyone else feel that way?
I totally agree! The almond topping adds such a great flavor. I made this for my family and they loved it too!
I made this with apples instead of plums because that’s what I had. Still turned out delicious! 🍏
I’ve never thought to use apples, but I guess they work too! Glad you liked it! 🍏✨
Plum crumble woes! My plums were too firm even after baking, but it still tasted good. Still like it!
I had the same issue with my plums! They were so hard, I thought I’d broken my teeth! But yeah, it still tasted good, so no biggie!
Very easy to follow recipe but I used peaches instead of plums. Still turned out yummy! 😋
Simple yet so good! I added a little vanilla to the crumble mix and it made a huge difference. Yum!
I only had brown sugar at home, so I used that instead. Wasn’t as sweet, but not bad! Still edible!
YUM! I added some oats to the crumble for extra crunch. Will make again!
Not what I expected. Too sweet and the spices were overpowering.
Too sweet? I thought it was perfect! Could use more nutmeg though.
I liked it! Maybe try less sugar next time?
I don’t know…the spices seemed off to me. Nutmeg and cinnamon together? Not my favorite combo.
I actually love nutmeg and cinnamon together! They complement each other so well in desserts. Give it another shot!
This is the best crumble I’ve ever had! The plums are perfectly sweet and tart. Definitely a keeper! 😍
What the heck is ground almonds? Can’t find it anywhere! Just used regular almonds.
I thought it was okay, but too sweet for my taste. May try with less sugar next time.
I think sugar is what makes desserts taste good! But if you like it less sweet, go for it! 👍
I love how easy this was! I just used whatever plums I had, still turned out great. Can’t wait to try with other fruits!
Yum!
This sounds delish! Can’t wait to try it!
It tasted good but was too sweet for my liking. I think I might skip the granulated sugar next time.
Not a fan of nuts, but the crumble was still okay. Maybe I’ll try without almonds next time.
I totally get that! Nuts aren’t for everyone. I think it would still be delicious without the almonds! 😊
YUM! Perfect dessert for a cozy evening.
Looks fancy, but mine turned out pretty mushy. I think I overbaked it. 😅
Don’t worry, mushy happens sometimes! Just try to bake it a bit less next time. The plums can get soft quickly! 🍑
Overbaked?? That sucks! I think you gotta keep an eye on it next time! Maybe it’s the oven temp or something? 🤔
This is my new favorite dessert! So easy to make and perfect with ice cream!
Absolutely delicious! The cinnamon and nutmeg really make it special.
Can I use other fruits instead of plums? I got tons of apples lol.
Absolutely! Apples would work great! Just adjust the sugar if they’re really sweet. Good luck!
Simple and satisfying. My kids loved it! Will make again.
This recipe is a joke! Too many steps for a simple dessert.
I totally get you! Too many steps for just a crumble. I prefer simpler recipes too.
Why the butter gotta be cold? Can’t it be melted? 🤷♀️
Why not just melt it? I mean, I don’t get why it has to be cold. Sounds silly! 🤔
Cold butter helps to create a nice crumbly texture! If it’s melted, it might turn out more like a cake. Trust the process! 😊
Not impressed—too much spice for me. The nutmeg especially felt overpowering, like I accidentally dumped in extra. Would make again with less cinnamon/nutmeg.
This sounds good, but 180°C for 35-40 mins seems short for plums. Mine would’ve needed longer, I think. Also the nutmeg amount feels like a lot?
Made this last night—so cozy. The cinnamon/nutmeg combo with the almonds is perfect, and the crumble turned out golden and crunchy. I served it with vanilla ice cream and it disappeared fast.
Nutmeg felt a little strong for me. If you’re not a nutmeg person, start with 1/4 tsp. But the plums tasted amazing.
I followed the recipe exactly but my topping stayed a bit sandy and didn’t really crisp up. Maybe my butter was too warm when I mixed it? Still tasty though.
Made this last weekend—so cozy. The cinnamon + nutmeg combo with the plums is perfect, and the crumble stayed nice and crunchy after baking.
Totally agree—those spices with the plums make the whole kitchen smell amazing. And I’m glad the crumble stayed crunchy, that’s always my fear 😅
Not gonna lie, I didn’t measure the nutmeg carefully. Still tasted good though. Texture was spot on—crumbly but not dry. Would definitely make again.
I never measure nutmeg either 😅. But I’m curious—if you didn’t measure it carefully, was it still 1/2 tsp? Also mine always turns kind of gummy unless I chill the butter first. Anyone else?
Love this! “Spot on—crumbly but not dry” is exactly what I look for. I’ve been meaning to try this with plums, and the nutmeg amount feels super forgiving.
Too much cinnamon for my taste, I think. Next time I’ll cut it in half. The almond crumble part is still great though.
Pretty easy and the flavors are solid. I used a little extra cinnamon because I like it bold. Next time I might bake 5 minutes longer because my plums were extra juicy.
My crumble always turns into sand and then melts—any tips? I followed the butter cold/cubed part but mine still got weird. Flavor is still good, just not pretty.
So easy! I used frozen plums (thawed) and it still worked, though I baked 5 minutes longer. Great warm with vanilla yogurt too.
Made this last night—so cozy and fragrant. The cinnamon + nutmeg combo smells amazing while baking. Crumble came out perfectly golden.
meh. plums are kinda sour and the topping is sweet but idk, for me it tastes flat. maybe more cinnamon??
I get what you mean—plums can be pretty sharp depending on the variety. I usually add a bit more cinnamon *or* a squeeze of lemon to balance, but also make sure the crumble gets golden like you said. Did you taste the plums before baking?
Yeahhh “flat” is how mine was the first time too. I think 100g sugar isn’t enough for tart plums? Next time I add like 2-3 tbsp more sugar to the fruit and it fixes it. Also nutmeg is strong—maybe a little extra cinnamon would help. (Also your topping is sweet so maybe you just needed more spice punch.)
Made this last night—so cozy. The cinnamon + nutmeg smell while it bakes is unreal. I used slightly less demerara and it was still sweet enough. Would definitely make again with peach or cherry too.
Not sure about nutmeg… I added it and it tasted kinda “perfume-y.” Might be my nutmeg is old? The texture was still nice.
The crumble is the best part. I love how the almonds make it slightly crunchy. If you don’t have almond, will hazelnut work? Anyone tried?
I followed the recipe but my plums didn’t get tender after 40 minutes. I might have used very watery plums. Still, the topping was tasty.
Not sure about this nutmeg amount—0.5 tsp sounds small but I tasted it pretty strongly. Could be just my batch or maybe I’m oversensitive. Texture was nice, and the almonds add a good crunch.
Texture + crunch sounds right, but nutmeg at 0.5 tsp in 1 kg plums is still kinda a lot to my taste. Maybe your nutmeg was extra potent or you used pre-ground that’s stronger than usual. I’d cut it down a bit.
I get what you mean—0.5 tsp can still taste “strong” depending on how fresh your nutmeg is and how finely it’s ground. Next time I’d try 1/4 tsp and add more only if needed.
1 kg plums is a lottt—mine bubbled over and made a mess. Still tasty, but 180°C felt too high for my oven. Maybe 170°C next time.
Oof, totally get the bubbling over 😅 I’ve learned that with 1 kg fruit, I always use a deeper dish or even put a tray underneath to catch drips. 180°C can work, but 170°C might be kinder depending on your oven—golden topping + tender plums is the real cue.
Made this last night—smells like a cozy bakery. The crumble turned out perfectly golden and the plums were tender. I used a little extra cinnamon and it was even better.
Yes!! Same experience here—golden crumble every time. The cinnamon + nutmeg combo is seriously cozy. I did 10 more minutes and it came out extra bubbly.
Mine was good but a bit dry/crunchy at the bottom. I think my plums were juicier though. Also I may have used regular sugar instead of demerara—still tasted alright.
Wow. I’m not usually a dessert person, but this hit. The spice is balanced and the texture is spot-on—crispy top, soft fruit underneath.
This is delicious but 180°C for 35-40 min felt a bit fast with my oven. Also I accidentally used self-raising flour once—oops. Still edible, just more cake-y.
I followed it exactly but my topping turned out a bit sandy and not as crunchy. Still tasty though, and the fruit filling was great. Any tips for getting more clumpy crumbs?
Five stars. Simple and sweet. 👌
This is basically a fancy dump-and-bake crumble. Which I love. Next time I’ll use some vanilla and maybe a squeeze of lemon because plums can be kinda tart.
Totally agree—dump-and-bake is the best kind of lazy. Vanilla + a little lemon sounds like a great way to balance the tartness.
This sounds good on paper but I’m not convinced about nutmeg with plums. Also 1 kg plums seems like a lot—my crumble portion felt thin compared to the fruit.
I get what you mean about nutmeg—it’s strong. But with plums it’s actually a cozy “fall” combo if you don’t go heavy. I’ve found 1/2 tsp is just right.
Question: do you really need demerara sugar? I only had brown sugar and it came out fine. Still, it could be better with demerara crunch.
You don’t *need* demerara. Brown sugar will melt the same. But I guess demerara stays a bit more chunky so it browns nicer? Also 50g feels like not much topping sugar but maybe that’s why it still works.
I’ve made this with just brown sugar before and it was totally fine—demerara is mostly for that extra crunch and caramel-y sparkle. If you used brown sugar and liked it, you’re not doing anything wrong.
This is one of those recipes that looks simple but delivers. The almond crumble texture is legit—like a sweet cookie meets crumble.
Not sure about 1 tsp cinnamon + 1/2 tsp nutmeg—tasted a little too strong for my liking. I’ll probably halve it next batch and see. Texture was nice overall.
I followed it pretty closely, but mine was a bit too sweet. Might cut the granulated sugar next time. Still tasted great though.
Honestly I don’t think 180°C is enough. 350°F should crisp it more, but mine stayed kinda soft. Still, I ate it anyway… because butter. 🍰
I get what you mean! My topping usually needs that golden look—180°C can be a bit gentle. Next time try 190°C or bake 5–10 min longer. 🍑🍰
I swapped in peaches because I had them, and honestly it still worked. Cinnamon + nutmeg is just a great combo. Would definitely make again with whatever fruit is around.
Not gonna lie, I thought 1 kg of plums would make it watery, but it turned out tender and not soupy. The topping got properly golden after 40 minutes.
I thought the nutmeg would be overpowering, but it blended nicely. The demerara sugar gave a nice crunch on top. Would definitely make again.
Turned out good, but my plums released a LOT of juice, so it got a bit soupy under the crumble. Next time I might toss them with a spoon of flour or bake 5 more minutes. Flavor is spot on though!
I tried something similar once and it was amazing, but I’d add a pinch of salt to the crumble next time. Nutmeg can be strong, so just don’t overdo it.
Wait… pinch of salt? I always thought crumble should be sweet only. I might leave out the nutmeg next time though, mine gets bitter if I use too much. What oven rack do you use—top or middle? My plums always come out kinda watery.
Ooh this sounds right up my alley—plum + almond is a combo I always go back to. I’ll definitely try it with a tiny pinch of salt in the crumble. Also agree on nutmeg; I once dumped too much and it tasted like Christmas candles 😅
Wow this is actually delicious. I don’t even like baking, but this was easy and forgiving. My family ate it way too fast.
Kinda bland for me, and the topping wasn’t sweet enough. Also, nutmeg smell is strong—might be my taste. I’d tweak sugar or add lemon zest.
Good flavors, but 180°C feels a little low? Mine didn’t brown until the end and I had to broil for a minute. Otherwise tasty.
Umm I think I put too much butter? Like the crumble was greasy and not crumbly. Still good though. Plums saved it lol.
I’ve had that happen when the butter isn’t “rubbed” enough into the flour/almonds—sounds like it stayed a bit too solid and melted into greasy pockets. Next time try using colder butter and work faster with your fingers.
Lol plums always save the day 😅 But yeah “too much butter” can make it more like a thick topping than crumbly. Maybe your butter cubes were bigger than usual? Or you pressed it down too much.
I followed the steps exactly and the crumble topping felt a little dry/clumpy. Maybe my butter was too cold or I over-rubbed it. Still tasty, just not as crumbly as I expected.
Plums + almond is a great combo, but mine released a lot of juice and the bottom was a bit watery. I might bake it 5-10 minutes longer next time and maybe let it cool to thicken.
I followed the recipe but my topping got a little too sandy. Next time I’ll make sure the butter is colder and maybe toss the dry mix more evenly. Flavor was still great.
Totally sounds like it was just a crumb texture issue, not a flavor one. Cold butter + really rubbing/raking it in evenly helps a ton—also make sure you don’t overmix until it turns into paste. Great save for next time!
Sandy topping usually means the butter melted too much while mixing, or the crumble wasn’t mixed with enough fingers lol. Next time try keep the bowl cool and sprinkle the crumb in chunks instead of all one fine layer. Still sounds tasty though!
I followed the recipe but my plums released a lot of juice, so I baked it closer to 45 minutes. Still delicious, just a bit more “saucy” than expected.
This is the kind of dessert you make when friends come over. Looks fancy, but it’s actually easy. Plums are so soft and sweet.
That sounds perfect for guests—minimal stress, maximum “wow.” The cinnamon + nutmeg combo with plums is such a good idea. I might add a little lemon zest though.
Really solid recipe! I was worried 40 minutes would be too long for 1 kg of plums, but it came out great. Next time I’ll add a pinch of salt to make the flavors pop.
I followed it exactly and my topping was kinda… sandy? Like it didn’t bind well. I think my butter was too warm even though I kept it cold. Otherwise the flavor is nice.
My crumble never looked like “coarse crumbs”—more like sandy paste 😅. It still tasted good though, just not as pretty. Anyone else have that issue?
This is one of those recipes that feels fancy without the effort. The almond crumble is the star. I served it with vanilla ice cream and it disappeared fast.
I used a mix of plum varieties and it came out tart-sweet in a good way. Next time I’ll bake 5 minutes longer just to crisp the top a bit more.
I’m skeptical of crumble recipes but this one worked. Rubbing the butter in with fingers is the key. Don’t skip that step.
I’m confused about the “rub the butter” part—mine clumped instantly and didn’t look like coarse crumbs. Probably my butter was too warm. Any tips?
Idk… 1 kg plums feels like a lot for that crumble ratio. Mine looked more like a fruit bake than a crumble. Tastes fine, just not what I expected.
Why demerara sugar tho? Regular brown sugar worked better for me. Also I think 35 minutes was not enough—mine was kinda soupy until I extended it.
I’m with you on the sweetness—demerara can taste a bit “toasty” compared to regular brown sugar. I’ve used either and it’s usually fine, but demerara does give more crunch to the topping.
35 minutes is sometimes not enough, yeah—depends how juicy your plums are. If it was soupy for you, you probably needed closer to 45 mins (or even longer) and to bake until the juices bubble up thick-ish.
My crumble didn’t brown at 35 minutes. I left it another 10 and it finally got golden. Maybe my oven runs cold? Flavor is still excellent.
Made this last night—so cozy. The cinnamon + nutmeg smells amazing, and the crumble turned out nicely golden. I served it with vanilla ice cream and it was perfect.
Pretty solid recipe! I followed it closely, but my crumble was a bit dry. Next time I’ll make sure the butter stays really cold and maybe add a tablespoon more butter.
Thanks! Dry crumble usually means the butter didn’t fully hydrate the flour/almonds or it baked a touch too long—keeping it very cold (and rubbing quickly) helps a lot. Adding a tablespoon more butter is a great fix.
I used butter straight from the fridge and the crumble held together just right. Served with vanilla ice cream—10/10. My kids asked for seconds lol.
That sounds perfect—cold butter really makes the crumble work. Love the kids asking for seconds 😂 Vanilla ice cream is the right move!
Wow, quick dessert. I don’t have demerara so I used raw sugar and it worked. Baking time was like 42 minutes for me and it was golden.
Nice! Good to know raw sugar works too. Mine usually needs closer to the top-end of 40 minutes—42 sounds about right for the golden color.
Golden! 😋
This sounds dangerously good. I love anything with plums + cinnamon, and the almond crumble topping looks like the perfect sweet-and-buttery situation. Definitely making it for company.
Dang, this combo of plums + cinnamon with that almond crumble sounds legit. Making this for company too—hope mine comes out as golden as yours!
Good idea, but my topping turned out a bit too sandy. I think I overmixed the butter bits instead of rubbing just until crumbly. Still tasty though!
Not gonna lie, I was skeptical about using only 100g flour and 100g almonds, but it worked. I did cover it with foil halfway so the topping didn’t brown too fast.
I was worried 180°C would dry the fruit out, but nope—plums came out tender. I added a pinch of salt to the crumble and it tasted even better.
Made this last night and it was gone by morning. The plum filling stays juicy and the crumble is perfectly crunchy. Cinnamon + nutmeg is such a win!
Made this tonight and it smelled incredible. The crumble came out super golden and the plums were perfectly tender—way better than I expected from such simple ingredients.
I tried this but my crumble was more like sand… still good tho. Maybe my butter was too warm? Also I used slightly more nutmeg than it says (oops), but it tasted kinda autumny. Would make again!
Totally agree—mine did that same “smell you before you even open the oven” thing 😄 I didn’t expect the plums to turn out that tender either. I served it with vanilla ice cream and it was gone way too fast.
Made this last weekend—so cozy. The almond crumble is legit and the plums get perfectly soft without turning to mush. I used a little extra cinnamon and it was amazing.
Yes!! Cozy is the perfect word. I’ve made similar crumbles but the almond topping here always comes out so buttery and crisp—great call on the extra cinnamon.
I tried it tonight and mine turned out a bit mushy on the bottom 😕 I think my plums were juicier than yours. Still tasty though—cinnamon was spot on.
Pretty solid recipe, but 1 kg of plums feels like a lot for one baking dish—make sure you have enough depth or it’ll bubble over. Still, the spices are spot on.
Yeah, 1 kg definitely can be a lot—ask me how I know 😅. I use a deeper dish and put a tray on the rack underneath just in case it bubbles over. But the cinnamon/nutmeg combo is really nice.
Not sure about the demerara sugar—feels too crunchy compared to regular sugar. Could be nice though. Anyone tried it with brown sugar instead?
meh. too much cinnamon for my taste and I got not enough crust. maybe my plums were too watery? idk.
Meh I don’t know… 1 tsp cinnamon doesn’t seem “too much” but if your plums were watery then yeah the crumble won’t get that crisp crust. Maybe bake it 5-10 min longer and broil at the end for browning. Mine always needs more time than the recipe says.
Aw that’s a bummer! Watery plums can definitely steal the “crusty” crumble vibe. Next time, try draining off excess juice or tossing the plums with a teaspoon of flour/cornstarch before baking. Also, you can cut the cinnamon to 1/2 tsp if you want it less warm.
I was worried 35 minutes at 180°C wouldn’t cook the plums enough, but it did. My only complaint: I ate it too quickly and didn’t let it cool—needed a bit more time to thicken.
Oh thank you! I’m always nervous about fruit crumbles baking through at 180°C, so this is reassuring. Next time I’ll definitely cool it a bit so it thickens more.
Pretty solid recipe! I used a mix of sweet and tart plums, and the cinnamon/nutmeg balance was spot on. Next time I might add a pinch more salt to really make the flavors pop.
I made this but mine got a little dry and the crumble didn’t clump much… maybe my butter was too soft? Still tasted good tho, kinda like pie. Next time I’ll try more salt like you said.
Thanks! Sweet + tart plums sounds like a perfect combo. That pinch of salt idea is spot on too—definitely helps the cinnamon taste more “lifted.”
The measurements are clear, but 1 kg plums felt like it needed a deeper dish. I ended up with extra syrup at the edges. Tasted fine, just not as neat.
Soooo easy and fancy-looking. I didn’t even have demerara sugar so I used brown sugar—still worked. Would absolutely make again.
Made this last weekend and it smelled like autumn heaven. The crumble turned perfectly golden and the plums were juicy but not runny. I served it with vanilla ice cream—spot on!
I used salted butter by mistake… still tasted good though. Also I think I over-stirred the crumble and it clumped less. But overall 8/10 would bake again.
Not sure about the nutmeg amount—mine tasted kinda strong and perfumey. Maybe I measured wrong, but I’d cut it down slightly next time.
Pretty good, but I think 35 minutes was a bit short for my oven. I gave it about 10 extra and the topping was more crisp. Still very tasty though.
Pretty good overall, but my crumb felt a little dry. I think my butter was too warm when I rubbed it in. Still tasted great though.
Good catch! Butter that’s too warm can definitely make the crumble turn out drier and not as clumpy. Next time, try keeping the butter really cold (and even chilling your bowl for a few minutes) before rubbing it in.
AMAZING! My kids asked for seconds. The smell while it baked was like fall in a dish. 10/10 would make again.
Honestly I was worried about 180°C for only 40 minutes, but it worked. The plums were tender and the topping didn’t burn. Great dessert for when you don’t want to do anything fancy.