A sharp-sweet plum filling under a buttery oat topping: a simple way to use a generous plum harvest.
Serves 4 | Preparation: 20 minutes | Cooking: 40 minutes | Total: 65 minutes
Times include the chilling, soaking or resting stated in the method. Cooking times are a guide: check tenderness and doneness before serving.
Ingredients
700 g plums, stoned and halved, prepared weight
50 g soft brown sugar for fruit
10 g cornflour
½ tsp ground cinnamon
100 g plain flour
60 g rolled oats
75 g cold unsalted butter, cubed
50 g soft brown sugar for topping
Method
Heat oven to 190°C conventional / 170°C fan. Put plums in a 20 cm baking dish about 5 cm deep and toss with fruit sugar, cornflour and cinnamon.
Rub butter into flour until you have a mixture of small crumbs and a few larger pieces.
Stir in oats and topping sugar, then scatter loosely over the fruit without pressing down.
Bake for 35–40 minutes until the topping is golden and plum juices bubble at the sides. Shield with foil if the top colours before the fruit softens.
Rest for 5 minutes, then serve four portions with yoghurt or custard if wanted.
Variations and substitutions
Use half plums and half apples. Taste a raw piece of plum and adjust the fruit sugar for very tart varieties. Use a dairy-free baking block instead of butter. For gluten-free crumble use suitable flour and certified gluten-free oats.
Homegrown and seasonal produce
Use ripe fresh plums or frozen stoned plums straight from frozen; allow up to 10 minutes extra baking and check that the centre is bubbling. Discard mouldy fruit.
Storage and freezing
Cool promptly, cover and refrigerate within 2 hours at 5°C or below; eat within 48 hours. Freeze without cream, yoghurt or custard in labelled portions for up to 3 months for best quality. Defrost in the fridge and use within 24 hours. Reheat only once until piping hot throughout if serving warm.
Find more ideas in the complete recipe menu. Explore our growing guide finder and From Garden to Kitchen guide, or plan your next harvest with Your Growing Companion.
Stock photograph illustrating ingredients or a serving idea. These recipes are practical ideas to try; they are not presented as all having been tested in my kitchen.
