This classic plum crumble is everything you want on a chilly afternoon: soft, jammy plums underneath and a buttery, crisp topping that turns golden and crunchy in the oven. The flavour is beautifully balanced, sweet and fruity with just enough tang to keep each bite lively. It’s an easy, no-fuss dessert that suits beginner bakers and busy weeknights alike. Total time is about 1 hour 10 minutes, including a short cooling rest before serving.
Ingredients
For the Plum Filling
- 900g ripe plums, halved and stoned
- 60g caster sugar (add 1 to 2 tbsp extra if your plums are very sharp)
- 1 tbsp cornflour (cornstarch)
- 1 tbsp lemon juice
- 1/2 tsp ground cinnamon (optional)
- Pinch of fine salt
For the Crumble Topping
- 150g plain flour
- 90g cold unsalted butter, diced
- 90g demerara sugar (or light brown sugar)
- 40g rolled oats
- Pinch of fine salt
To Prepare the Dish
- Soft butter, for greasing
How to Make Delia Smith Plum Crumble Recipe
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the crumble bakes evenly and the topping browns nicely.
- Grease the dish: Lightly butter a medium baking dish (about 20 x 30cm). This helps prevent sticking around the edges where the fruit bubbles up.
- Mix the plum filling: Put the plums into a large bowl. Add the caster sugar, cornflour, lemon juice, cinnamon (if using), and a pinch of salt. Toss well so the plums are evenly coated, then tip into the baking dish and level out.
- Make the crumble topping: In a mixing bowl, combine the flour and a pinch of salt. Add the cold diced butter and rub it in with your fingertips until you have a breadcrumb texture with a few larger buttery pieces left. Those little lumps help the topping bake up crisp and craggy.
- Add sugar and oats: Stir in the demerara sugar and rolled oats. The mixture should feel loose and crumbly, not wet or doughy.
- Assemble: Sprinkle the crumble topping evenly over the fruit. Do not press it down, as that can make the topping bake up heavier and less crisp.
- Bake: Bake for 35 to 45 minutes, until the fruit is bubbling at the edges and the topping is golden. If the top colours too quickly, cover loosely with foil for the last 10 minutes.
- Cool before serving: Let the crumble stand for 10 to 15 minutes. This gives the juices time to thicken slightly, so you get a spoonable sauce instead of a watery puddle.
Tips
Why is my crumble topping not crisp?
The most common reasons are warm butter or a topping that has been pressed down. Use cold butter, rub it in quickly, and sprinkle the topping lightly. If your kitchen is warm, chill the assembled crumble for 10 minutes before baking.
How do I stop the plum filling from being watery?
Plums vary a lot in juiciness. Cornflour is your friend here. Make sure it’s evenly tossed with the fruit and sugar so it can thicken the juices as they bubble. Also, let the crumble rest for 10 to 15 minutes after baking to help the sauce set.
What if my plums are too sour?
Taste a small piece of plum before you bake. If they are sharp, add an extra 1 to 2 tablespoons of sugar. Serving with custard or vanilla ice cream also softens the tartness beautifully.
Can I make the crumble topping ahead?
Yes. Mix the topping and keep it covered in the fridge for up to 2 days. You can also freeze it for up to 2 months. Sprinkle it over the fruit straight from cold, then bake as normal.
Serving Suggestions
- Warm custard (the classic British pairing)
- Vanilla ice cream
- Cold pouring cream or lightly whipped double cream
- A spoonful of Greek yogurt for a tangy, lighter finish
Storage
Room Temperature
Once fully cool, keep the crumble covered at room temperature for up to 1 day if your kitchen is cool. For longer storage, refrigerate.
Refrigerator
Cover and refrigerate for up to 4 days. Reheat in a 180°C oven for 15 to 20 minutes to re-crisp the topping, or microwave individual portions (the topping will soften in the microwave).
Freezing
Freeze baked crumble, well wrapped, for up to 3 months. Thaw overnight in the fridge, then reheat at 180°C for 20 to 25 minutes until hot throughout. If the topping starts to brown too much, cover loosely with foil.
Nutrition
- Calories: 395 kcal
- Carbohydrates: 62 g
- Protein: 4 g
- Fat: 16 g
- Saturated Fat: 9 g
- Sodium: 120 mg
Nutrition values are estimates and will vary depending on ingredients and portion sizes.
FAQs
What are the best plums to use for plum crumble?
Ripe, fragrant plums that feel slightly soft (but not mushy) are ideal. Victoria plums, Marjorie’s Seedling, and other sweet-tart varieties all work well. If your plums are very sour, increase the sugar by 1 to 2 tablespoons.
Do I need to peel the plums first?
No, you don’t need to peel them. Plum skins soften as they bake and add colour and flavour to the filling. Just halve and stone the fruit.
Can I make this crumble with frozen plums?
Yes. Use frozen plums straight from the freezer (no need to thaw), and add an extra 1 teaspoon of cornflour to help thicken the extra juices. You may need an additional 5 to 10 minutes of baking time.
How do I keep crumble topping from going soggy?
Bake until the fruit is bubbling and the topping is properly golden, then cool for 10 to 15 minutes before serving. For reheating, use the oven rather than the microwave to bring back the crisp texture.
Can I add oats or nuts to the topping?
Yes. Oats add texture and a wholesome flavour, and a handful of chopped almonds or hazelnuts adds crunch. If adding nuts, keep them chopped fairly small so the topping stays easy to spoon.
Classic Plum Crumble
Course: DessertCuisine: BritishDifficulty: Easy6
servings20
minutes40
minutes70
minutes395
kcal1
hourA warm, British-style plum crumble with soft, tangy plums and a buttery, crisp topping. Simple to make, deeply comforting, and perfect with custard or ice cream.
Ingredients
- For the plum filling
900g ripe plums, halved and stoned
60g caster sugar (add 1–2 tbsp more if your plums are very sharp)
1 tbsp cornflour (cornstarch)
1 tbsp lemon juice
1/2 tsp ground cinnamon (optional)
Pinch of fine salt
- For the crumble topping
150g plain flour
90g cold unsalted butter, diced
90g demerara sugar (or light brown sugar)
40g rolled oats
Pinch of fine salt
Soft butter, for greasing the dish
Directions
- Preheat the oven to 200°C (180°C fan). Lightly butter a medium baking dish (about 20 x 30cm).
- Toss the plums with caster sugar, cornflour, lemon juice, cinnamon (if using), and a pinch of salt. Tip into the baking dish and spread evenly.
- For the topping, rub the cold butter into the flour and salt until it looks like rough breadcrumbs with a few larger bits of butter left.
- Stir in the demerara sugar and oats. Sprinkle the crumble evenly over the plums without pressing down.
- Bake for 35–45 minutes until the fruit is bubbling at the edges and the topping is golden and crisp.
- Cool for 10–15 minutes before serving so the juices thicken slightly.
Notes
- Use ripe, fragrant plums for the best flavour. If they’re very juicy, don’t skip the cornflour.
- For an extra-crisp topping, chill the assembled crumble for 10 minutes before baking.
- Serve warm with custard, cream, or vanilla ice cream.
