Hi, I’m Sophie Bennett. I’m happy you’re here to make plum and almond crumble with me. I love a dessert with a clear method and a little room for your own finishing touch. Today we’re aiming for juicy tart-sweet plums under a buttery almond crumble, with each stage laid out so you can work at a comfortable pace.
This recipe makes 8 servings. Read through the directions first, set out the 9-inch square baking dish, and plan for the resting time before you begin. That small bit of preparation makes it easier to enjoy the process and serve the dessert at its best.
Why This Recipe Is Awesome
The appeal is juicy tart-sweet plums under a buttery almond crumble. Plum skins bring a vibrant color and a slight tartness to the fruit layer. Almond flour gives the topping a nutty character, while wheat flour provides structure. Sliced almonds add another texture, but the topping still needs checking underneath before you judge it finished.
Ingredients You’ll Need
The recipe card gives the complete quantities for every component. These ingredient notes explain a few details that make the method easier to follow.
- Almond ingredients add a nutty flavor and introduce tree nuts. Keep almond flour separate from wheat flour because they do different jobs.
- Flour supplies structure; spoon and level it, or use the gram weight so the mixture does not become unnecessarily dry.
- Butter contributes flavor and texture. Use it cold, softened, or melted exactly where specified; those states perform different jobs.
- Sugar controls sweetness and also affects tenderness. Keep the measured amount rather than making a large reduction on the first attempt.
Measure fruit after the stated preparation, including peeling or removing stones where directed. Whole-fruit weight and prepared-fruit weight are different, so keep the named measurement stage consistent rather than estimating from the shopping bag.
Tools & Accessories for This Recipe
Choose equipment that suits the recipe size and your workspace. These basic tools help with measuring, mixing, and handling the finished dessert.
Affiliate links: qualifying purchases through these links may earn a commission.
- 9-inch square baking dish — the specified size and shape for this batch. Find on Amazon
- Digital Kitchen Scale — measuring the prepared fruit and topping ingredients. Find on Amazon
- Mixing Bowls — keeping fruit and topping separate until assembly. Find on Amazon
- Pastry Blender — working cold butter into the crumb or biscuit mixture. Find on Amazon
- Silicone Spatula — scraping the fruit mixture and arranging the topping. Find on Amazon
- Wire Cooling Rack — supporting the hot baking dish as the filling settles. Find on Amazon
Step-by-Step Instructions
- Heat the oven to 375°F (190°C). Butter the dish and place it on a rimmed sheet to contain fruit juices if they bubble over.
- Pit and slice plums, leaving the skins on for color. Toss with fruit sugar, cornstarch, and vanilla until evenly coated.
- Spread fruit in the dish, keeping the depth similar across the pan. Include the coating and juice from the bowl.
- Combine all-purpose flour, almond flour, brown sugar, and salt. Cut in cold butter until uneven crumbs form, then fold in sliced almonds.
- Scatter topping loosely across the plums. Keep a few small openings so steam can escape and you can see central fruit juices.
- Bake 35–45 minutes until golden and bubbling near the middle. The plums should be soft when pierced with a thin knife.
- If the almonds color quickly, tent loosely with foil. Continue baking until the fruit beneath the center topping is cooked through.
- Rest at least 25 minutes before serving. Spoon into bowls with a little cream if desired, remembering that this crumble contains almonds.
Set the dish on a rimmed sheet before it goes into the oven. That catches small overflows and provides a steadier surface to grip, especially when the filling is bubbling close to the rim.
Common Mistakes to Avoid
- Almond flour is only part of this topping; replacing all the wheat flour with it changes structure and is not a direct swap.
- Using very uneven fruit pieces gives inconsistent tenderness. Prepare the fruit to the size named in the method before measuring.
- Compressing the topping into a solid lid can trap steam. Scatter crumbs or place biscuit mounds with room for moisture to escape.
- Serving directly from the oven leaves the juices very loose. Allow the resting period before spooning portions into bowls.
Alternatives & Substitutions
Use the same weight of pitted apricots, adding a little extra sugar only if the fruit is especially tart.
Keep the prepared fruit quantity and topping proportions consistent when trying a variation. Very watery fruit or a much smaller dish changes the filling depth and may need a different baking time.
Storage and Serving
Refrigerate covered up to 4 days. Reheat in a 325°F oven until warm, shielding the almond topping if necessary.
Ingredient check: this recipe includes wheat, milk, almonds. Review packaged ingredients for additional allergens and use clean equipment when preparing food for guests.
FAQ
Can I prepare this ahead?
Refrigerate covered up to 4 days. Keep any finishing garnish separate when the method recommends adding it close to serving.
Which equipment size should I use?
Use the 9-inch square baking dish specified for this batch. Changing the depth or portion size changes how quickly the center heats, chills, or freezes.
Can I remove the plum skins?
You can peel if you prefer, but the skins add color and soften during baking. Keep the prepared fruit weight the same and remove all stones before tossing with sugar and starch.
What flavor variation works here?
Use the same weight of pitted apricots, adding a little extra sugar only if the fruit is especially tart. Keep the remaining quantities unchanged for this small variation.
How do I know it is ready?
Check the fruit beneath the center topping as well as the browned surface. Thickened juices and tender fruit are important; a golden topping alone cannot confirm the filling is finished.
Can I make a larger batch?
Start with the quantities written for your first attempt. For more servings, separate batches or matching containers are easier to manage than making one much deeper layer and guessing the timing.
What should I check before beginning?
Read the method from start to finish, including the resting stages. Measure each component separately and prepare the pan or serving container before the mixture is ready to transfer.
Plum and Almond Crumble
Ingredients
Equipment
Method
- Heat the oven to 375°F (190°C). Butter the dish and place it on a rimmed sheet to contain fruit juices if they bubble over.
- Pit and slice plums, leaving the skins on for color. Toss with fruit sugar, cornstarch, and vanilla until evenly coated.
- Spread fruit in the dish, keeping the depth similar across the pan. Include the coating and juice from the bowl.
- Combine all-purpose flour, almond flour, brown sugar, and salt. Cut in cold butter until uneven crumbs form, then fold in sliced almonds.
- Scatter topping loosely across the plums. Keep a few small openings so steam can escape and you can see central fruit juices.
- Bake 35–45 minutes until golden and bubbling near the middle. The plums should be soft when pierced with a thin knife.
- If the almonds color quickly, tent loosely with foil. Continue baking until the fruit beneath the center topping is cooked through.
- Rest at least 25 minutes before serving. Spoon into bowls with a little cream if desired, remembering that this crumble contains almonds.
Notes
- Yield: 8 servings
- Oven/heat: 375°F (190°C)
- Pan/container: 9-inch square baking dish
- Includes staged baking or stovetop work where applicable; use the texture cues in the method.
- Times are approximate: cook/bake 40 minutes (approximate); cooling/chilling/resting 25 minutes (approximate; see method); total 1 hour 25 minutes (approximate).
- Almond flour is only part of this topping; replacing all the wheat flour with it changes structure and is not a direct swap.
- Use the same weight of pitted apricots, adding a little extra sugar only if the fruit is especially tart.
- Refrigerate covered up to 4 days. Reheat in a 325°F oven until warm, shielding the almond topping if necessary.
- Nutrition values are not provided; no calculated nutrition data is included.
Final Thoughts
Plum and Almond Crumble is a lovely excuse to slow down and make something sweet. Give the recipe its measuring, mixing, and resting time, then enjoy juicy tart-sweet plums under a buttery almond crumble. Keep the recipe card handy for your next batch, and choose a simple finish that lets the dessert itself shine.
