Mary Berry Plum Crumble Recipe

This delicious Mary Berry Plum Crumble is a simple, comforting dessert that’s perfect for any season. With juicy plums and a buttery, golden crumble topping, it’s easy to make and can be served with custard or cream. You can even swap the plums for apples, making it versatile for different tastes.

This Plum Crumble Recipe Is From Classic Cookbook by Mary Berry

Ingredients Needed

For the filling:

• 900g plums, halved and stones removed
• 225g granulated sugar

For the crumble topping:

• 175g plain flour
• 75g cold butter, cubed
• 50g demerara sugar

How To Make Plum Crumble Recipe

1. Preheat the oven: Preheat your oven to 200°C/180°C fan/Gas 6.
2. Prepare the filling: Place the plum halves and granulated sugar into a 2-litre (3½-pint) wide-based, shallow ovenproof dish and toss together.
3. Make the crumble topping: Add the plain flour and cold butter to a food processor and blend until the mixture resembles breadcrumbs. Alternatively, rub the butter into the flour with your fingertips. Stir in the demerara sugar.
4. Assemble the crumble: Evenly sprinkle the crumble topping over the plums, ensuring the top is level.
5. Bake: Place the dish on a baking sheet and bake for 30–40 minutes or until the topping is golden brown and the filling is bubbling around the edges.
6. Serve: Serve warm with custard, cream, or crème fraîche.

Recipe Tips

• Use ripe plums: Make sure your plums are ripe for the best flavor and texture in the crumble. Overripe or underripe plums can affect the taste.
• Cold butter for the topping: Ensure the butter is cold when making the crumble topping to achieve a light, crispy texture.
• Don’t overmix the crumble: When combining the flour and butter, mix just enough to create breadcrumbs. Overworking it can make the topping dense.
• Even topping distribution: Spread the crumble topping evenly over the plums to ensure a balanced bake and golden top.
• Bake until bubbly: Make sure the crumble is bubbling around the edges before you remove it from the oven, ensuring the fruit is perfectly cooked.

How To Store Leftovers

• Refrigerate: Store leftovers plum crumble in an airtight container in the fridge for up to 3 days.
• Freeze: Wrap leftovers plum crumble tightly and freeze for up to 3 months. Thaw in the fridge overnight before baking.

Nutrition Facts

• Calories: 156
• Total Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 41mg
• Potassium: 0mg
• Total Carbohydrate: 25g
• Dietary Fiber: 2g
• Sugars: 12g
• Protein: 3g

Try More Mary Berry Recipes:

• Mary Berry Plum Crumble Cake
• Mary Berry Apple Crumble
• Mary Berry Blackberry and Apple Crumble
• Mary Berry Malted Chocolate Cake
• Mary Berry’s Apple and Lemon Sandwich Cake