This easy plum crumble has a juicy and sweet (low-sugar) filling and a crispy, nutty topping. It’s quick and easy to make and you don’t even need a mixer.
Crunchy, nutty streusel
This delicious and juicy plum crumble is finished with a buttery, nutty, and crunchy topping that will melt in your mouth. The secret is to add some ground nuts like hazelnuts, walnuts or almonds. It’s the perfect late summer dessert!
As you might know, I love all desserts with streusel on top – like peach crumble or plum cake with streusel topping. I am very picky about the streusel as they have to be crispy and utterly delicious. I hope you’ll love this plum crumble as much as I do.
Recipe easy plum crumble
First of all, you’ll need 500g or 1.1 lbs of ripe plums. If you like a super fruity crumble, use up to 2 pounds (~1 kg) of plums. The plums/damsons should be ripe (meaning slightly soft to the touch) to get a sweet and juicy crumble. I used damsons from my parents garden in this recipe.
Wash and pit plums, and then cut into cubes (or at least quarter them). In a glass pan or ceramic casserole combine plums, sugar, cinnamon (and starch, if using – which I did not).
Mix well, and then distribute plums evenly in the pan. Preheat the oven to 400°F/200°C with the rack in the center.
For the crumble topping, combine flour, ground hazelnuts/hazelnut meals, sugar, cinnamon, and salt in a bowl. You can substitute the hazelnuts with ground walnuts or almond meal if you prefer. Add cold butter in small cubes and work butter into the dry ingredients with your fingers.
The butter will soften slightly as you go and the mixture should resemble cookie dough.
Meanwhile, the plum mixture becomes a bit more liquid since the sugar starts to melt.
Crumble the dough evenly on top of the plums.
Bake the crumble at 400°F/200°C until the topping is golden and the filling is bubbly, about 20-25 minutes. If the topping is already golden brown but the filling is not yet bubbly, cover pan with tin foil and continue baking for a few minutes.
Remove pan from the oven, and let the crumble rest for a few minutes (this will thicken the juice) before serving warm with a scoop of ice cream.
Enjoy!
More delicious plum recipes
Did you make this recipe? Let me know in the comments how it turned out and also leave me a star rating if you want :)
Easy Plum Crumble with the best Streusel
Ingredients
Plum filling:
- 500 g (1.1 lbs) Italian plums/damsons (see note)
- 3 tablespoons (40 g) sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon corn starch (optional, if you prefer a thick fruit compote; I did not use it)
Crumble topping:
- 1/2 cup + 1 tablespoon (75 g) all-purpose flour
- 3/4 cup (75 g) hazelnut meal/ground hazelnuts (other ground nuts and almond meal work well too)
- 5 tablespoons (60 g) brown sugar (coarse brown sugar like demerera or turbinado make for a crunchy topping)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 5 ½ tablespoons (75 g) cold butter
To serve:
- Vanilla ice cream
Instructions
Plum filling:
- Wash and pit plums, and then cut into cubes (or at least quarter them).
- In a pan (see note) combine plums, sugar, cinnamon (and starch, if using).
- Mix well, and then distribute plums evenly in the pan. Preheat the oven to 400°F/200°C with the rack in the center.
Crumble topping:
- Combine flour, ground hazelnuts, sugar, cinnamon, and salt in a bowl. Add cold butter in small cubes and work butter into the dry ingredients with your fingers. The butter will soften slightly as you go and the mixture should resemble cookie dough.
- Crumble the dough evenly on top of the plums.
Bake crumble:
- Bake the crumble at 400°F/200°C until the topping is golden and the filling is bubbly, about 20-25 minutes. If the topping is already golden brown but the filling is not yet bubbly, cover pan with tin foil and continue baking for a few minutes.
- Remove pan from the oven, and let the crumble rest for a few minutes (this will thicken the juice) before serving warm with a scoop of ice cream. Enjoy!
