Plum-Almond Crumble
Updated Sept. 3, 2024
- Total Time
- 55 minutes
- Prep Time
- 5 minutes
- Cook Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2½pounds small purple plums (about 12)
- Granulated sugar, for sprinkling
- 1cup/128 grams all-purpose flour
- ½cup/110 grams packed light brown sugar
- ½cup/113 grams unsalted butter, cut into pieces
- ½cup/54 grams slivered almonds
- ¼teaspoon almond extract
- Pinch of salt
- Crème fraîche or barely sweetened softly whipped cream (optional)
Nutritional analysis per serving (8 servings)
325 calories; 15 grams fat; 7 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 46 grams carbohydrates; 3 grams dietary fiber; 30 grams sugars; 4 grams protein; 24 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. Wash plums and cut in half with a paring knife. Remove and discard pits. (Larger plums may be quartered.)
- Step 2
Place plums cut side up in a deep 9- or 10-inch pie pan. (It’s fine if they don’t all fit in one layer.) Sprinkle lightly with granulated sugar.
- Step 3
Make the topping: In a medium bowl, place flour, brown sugar, butter, almonds, almond extract and salt. Using your fingertips, work the mixture until it resembles rough pea-size crumbs.
- Step 4
Mound the topping loosely over the plums, covering the entire surface. Bake for about 40 minutes, until nicely browned and oozing.
- Step 5
Let cool slightly, or serve at room temperature, with a dollop of crème fraîche or softly whipped cream.
Private Notes
Comments
This is the best recipe for using the abundance of Italian prunes my tree provides. I'll make several of them and freeze them unbaked for later. My experience is that because the plums give off a lot of liquid as they bake the filling benefits from a thickener like flour, cornstarch or tapioca, and I always like lemon zest in this type of dish. For the topping I also like halving the flour, substituting oats, and putting in a tsp. cinnamon.
Really good, and easy! I couldn't find Italian prunes so I used the ones called black plums. I found the full 2 1/2 pounds of plums was too much for my dish so I used closer to 2 lbs and saved the rest to eat raw. In a convection oven the recommended time and temperature seemed to work well. Next time I'll bake it on the lower rack so the topping doesn't get too brown.
I’ve made this three times now with different kinds of plums and it has always turned out really well. So quick and easy you can whip it up in no time!
super easy! didn't have almonds so I threw in some granola for texture. I'll definitely make this again.
Are the plums peeled ?
Made this with a bunch of frozen cherries & mixed berries, and added a squeeze of lemon. Served straight out of the oven with vanilla bean ice cream. Love!