Hairy Bikers Plum Crumble Recipe

This easy plum crumble is warm, fruity, and full of flavor. Juicy plums are baked with lemon and sugar, then topped with a buttery oat crumble that turns golden and crisp. Perfect with a big spoonful of custard on the side. It’s a cozy dessert that’s super simple to make.

Ingredients Needed:

For the filling:

• butter, for greasing
• 12-15 large ripe plums, stones removed, chopped
• ½ lemon, juice only
• 160g/5½oz caster sugar

For the crumble:

• 175g/6oz plain flour sifted
• 50g/2oz caster sugar
• 50g/2oz dark muscovado sugar
• 100g/3½oz butter, chilled, cut into cubes
• 100g/3½oz rolled porridge oats
• 2 lemons, zest only
• custard, to serve

How To Make Plum Crumble Recipe?

1. Preheat the oven: set it to 180C and lightly grease a 30cm/12in square ovenproof dish with butter.
2. Add the fruit base: place the chopped plums into the dish, squeeze over the lemon juice, then sprinkle the caster sugar evenly on top.
3. Make the crumble topping: in a mixing bowl, rub together the flour, caster sugar, muscovado sugar, and cold butter cubes using your fingertips until it looks like breadcrumbs.
4. Add oats and zest: stir in the rolled oats and lemon zest until the crumble mixture is well mixed.
5. Assemble the crumble: gently spoon the crumble over the plums without pressing it down.
6. Bake the crumble: place the dish in the oven and bake for 40–45 minutes, until the top is golden and the fruit is bubbling around the edges.
7. Serve warm: scoop into bowls and enjoy with custard if you like.

Recipe Tips:

• Use ripe and soft plums: this gives the best sweet and juicy filling. If your plums are too firm, let them ripen a bit before using.
• Cut plums into even pieces: chopping them into similar sizes helps them cook evenly and keeps the texture nice.
• Don’t skip the lemon zest in the crumble: it adds a fresh, citrusy flavor that brightens the topping and balances the sweetness.
• Keep the butter cold: cold butter creates that perfect crumbly texture. If it melts too soon, the topping turns cakey instead.
• Don’t press the crumble down: just sprinkle it over the fruit gently. Pressing makes it dense instead of light and crispy.

How To Store Leftovers?

• Refrigerate: First, let the leftover plum crumble cool down to room temperature. Then transfer it to an airtight container or cover the dish tightly. Store it in the fridge for up to 3 days.
• Freeze: Let the crumble cool completely, then wrap it well in foil or cling film, or place it in a freezer-safe container. Freeze for up to 1 month.

Nutrition Facts:

• Calories: 380 kcal
• Total Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 38mg
• Sodium: 60mg
• Potassium: 220mg
• Total Carbohydrate: 58g
• Dietary Fiber: 4g
• Sugars: 34g
• Protein: 4g

Try More Hairy Bikers Recipes:

• Hairy Bikers Carrot Cake Recipe
• Hairy Bikers Cheese Scones Recipe

Hairy Bikers Plum Crumble Recipe

Course: DessertCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

380

kcal

This easy plum crumble is warm, fruity, and full of flavor. Juicy plums are baked with lemon and sugar, then topped with a buttery oat crumble that turns golden and crisp. Perfect with a big spoonful of custard on the side. It’s a cozy dessert that’s super simple to make.

Ingredients

• For the filling:

• butter, for greasing

• 12-15 large ripe plums, stones removed, chopped

• ½ lemon, juice only

• 160g/5½oz caster sugar

• For the crumble:

• 175g/6oz plain flour sifted

• 50g/2oz caster sugar

• 50g/2oz dark muscovado sugar

• 100g/3½oz butter, chilled, cut into cubes

• 100g/3½oz rolled porridge oats

• 2 lemons, zest only

• custard, to serve

Directions

• Preheat the oven: set it to 180C and lightly grease a 30cm/12in square ovenproof dish with butter.
• Add the fruit base: place the chopped plums into the dish, squeeze over the lemon juice, then sprinkle the caster sugar evenly on top.
• Make the crumble topping: in a mixing bowl, rub together the flour, caster sugar, muscovado sugar, and cold butter cubes using your fingertips until it looks like breadcrumbs.
• Add oats and zest: stir in the rolled oats and lemon zest until the crumble mixture is well mixed.
• Assemble the crumble: gently spoon the crumble over the plums without pressing it down.
• Bake the crumble: place the dish in the oven and bake for 40–45 minutes, until the top is golden and the fruit is bubbling around the edges.
• Serve warm: scoop into bowls and enjoy with custard if you like.

Notes

• Use ripe and soft plums: this gives the best sweet and juicy filling. If your plums are too firm, let them ripen a bit before using.
• Cut plums into even pieces: chopping them into similar sizes helps them cook evenly and keeps the texture nice.
• Don’t skip the lemon zest in the crumble: it adds a fresh, citrusy flavor that brightens the topping and balances the sweetness.
• Keep the butter cold: cold butter creates that perfect crumbly texture. If it melts too soon, the topping turns cakey instead.
• Don’t press the crumble down: just sprinkle it over the fruit gently. Pressing makes it dense instead of light and crispy.