Mary Berry Plum Crumble Recipe

There’s something about a crumble that makes people relax. No layers to level, no pastry to roll—just soft, syrupy fruit bubbling underneath golden rubble. I’ve made this plum version more times than I can count, mostly because it’s what I reach for when I can’t be bothered to fuss, but still want that warm, puddingy finish to a meal.

The first time I made it, the plums were a bit sharp and I overloaded the topping. It still got eaten, obviously—but I learned. Ripe plums. Cold butter. And not too much crumble, tempting as it is. Now I make it when the fruit bowl’s too full or I want that cosy, end-of-week bake that doesn’t ask for much—just a spoon and something creamy on the side.

WHAT MAKES THIS RECIPE SPECIAL

This isn’t just another fruit crumble—it’s beautifully balanced. The sugar softens the tart plums, the crumble’s got just the right crunch, and it holds up even under custard. Plus:

• Demerara sugar in the topping gives a proper golden crust.
• No stewing first—the plums cook down naturally in the oven.
• Only 3 ingredients in the topping. You could make it in your sleep. (I think I have.)

INGREDIENTS + WHY THEY MATTER

FOR THE FILLING

• Plums (900g) – Ripe but not mushy. Halved, stones out. Victoria plums work beautifully.
• Granulated Sugar (225g) – Balances the sharpness. If your plums are super sweet, you can use a little less.

FOR THE CRUMBLE TOPPING

• Plain Flour (175g) – Keeps it light and crumbly, not cakey.
• Cold Butter (75g) – Straight from the fridge. Warmer butter = claggy topping.
• Demerara Sugar (50g) – Adds crunch and a hint of caramel flavour.

MAKING IT YOURS (WITHOUT RUINING IT)

• No plums? Try apples or pears, or a mix of both. Same quantities, same method.
• Want spice? Add a pinch of cinnamon or ground ginger to the fruit—it goes beautifully with plums.
• Gluten-free version? Works well with a plain GF flour blend and a little ground almond stirred into the topping.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Crumble turned soggy	Butter was too soft	Use fridge-cold butter, and don’t overwork it
Fruit too sharp	Plums weren’t ripe enough	Taste the fruit first—add a bit more sugar if needed
Topping too thick	Used all the mix on a smaller dish	Adjust for your dish size—don’t bury the fruit
Raw flour taste	Took it out too early	Bake until bubbly at the edges and golden on top

HOW TO MAKE MARY BERRY’S PLUM CRUMBLE

Preheat the Oven
Heat oven to 200°C / 180°C fan / Gas 6.

Prepare the Filling
Halve and de-stone 900g of plums. Toss them with 225g granulated sugar and tip into a 2-litre ovenproof dish. Spread evenly.

Make the Crumble
In a food processor (or by hand), blend 175g plain flour and 75g cold, cubed butter until it resembles breadcrumbs. Stir in 50g demerara sugar.

Assemble
Evenly sprinkle the crumble over the plums. Don’t press it down—just level it out gently.

Bake
Place the dish on a baking tray (in case it bubbles over). Bake for 30–40 minutes until golden brown and the fruit is bubbling at the edges.

Serve
Spoon into bowls and serve warm with custard, cream, or crème fraîche.

TIPS FROM MY KITCHEN

• I never peel the plums—the skin softens and adds colour to the juices.
• I chill the topping for 10 minutes before baking if I’ve made it by hand—it bakes crisper.
• If the crumble browns too fast, I loosely tent foil over the top for the last 10 minutes.
• This is even better on day two. Reheat in the oven to crisp the top back up.

STORAGE + SERVING

Fridge: Store leftovers in a sealed container for up to 3 days.
Freezer: Cool completely, wrap well, and freeze for up to 3 months.
Reheat: 160°C for 15–20 minutes. Cover loosely with foil to stop over-browning.
Serve with: Custard, pouring cream, or ice cream. No bad options.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this in advance?
Yes—assemble it, cover, and chill. Bake when needed. Leftovers reheat well too.

Q: Can I use frozen plums?
You can. Just thaw and drain first, or they’ll release too much liquid.

Q: Can I double the recipe?
Absolutely—just use a larger dish and give it 5–10 extra minutes in the oven.

Q: Do I need to stew the plums first?
Nope! They soften beautifully in the oven. Just make sure they’re ripe.

Try More Recipes:

• Mary Berry Plum Crumble Cake
• Mary Berry Pound Cake
• Mary Berry Boozy Fruit Cake Recipe