Hairy Bikers Plum Crumble​ Recipe

This plum crumble recipe is made with ripe plums, demerara sugar, warming cinnamon, and a crunchy butter and oat topping. The fruit softens into a bubbling, tart filling while the crumble turns golden and crisp. Ready in about an hour and serves six.

I love making this when plums are at their best in early autumn. The oats in the topping give it a lovely extra crunch that sets it apart from a plain crumble.

Plum Crumble Ingredients

For the Plum Filling:

• 1kg ripe plums, halved and stoned
• 50g demerara sugar or soft brown sugar
• 1 tsp ground cinnamon

For the Crumble Topping:

• 175g plain flour
• 100g cold unsalted butter, cubed
• 75g demerara sugar
• 50g rolled oats (not instant)

How to Make Plum Crumble

1. Preheat the oven: Set your oven to 190°C (170°C Fan, Gas Mark 5).
2. Prepare the filling: Arrange the plum halves in a 2-litre ovenproof dish. Sprinkle over the demerara sugar and cinnamon, then gently toss to coat.
3. Make the crumble topping: Put the plain flour and cold, cubed butter in a large mixing bowl. Rub the butter into the flour with your fingertips until it resembles coarse breadcrumbs.
4. Add sugar and oats: Stir the demerara sugar and rolled oats into the breadcrumb mixture until evenly combined.
5. Assemble: Spoon the crumble topping evenly over the plums, making sure to cover all the fruit.
6. Bake until golden: Place the dish on a baking tray and bake for 35–45 minutes until the filling is bubbling and the topping is crisp and golden brown.
7. Rest and serve: Let the crumble cool for at least 10 minutes before serving. This allows the fruit juices to thicken slightly.

What Is the Secret to a Perfect Plum Crumble?

• Use ripe but firm plums: Choose plums that are sweet but still hold their shape. They will soften during baking while releasing plenty of juice.
• Keep the butter cold: Cold, cubed butter rubbed into flour gives you a light, crumbly topping. Warm butter creates a dense, biscuit-like layer instead.
• Oats make the difference: Rolled oats add a lovely chewy texture and help the topping turn extra crunchy and golden. This same trick works brilliantly in an apple and blackberry crumble too.
• Use a baking tray underneath: Place your dish on a baking tray before it goes in the oven. The fruit filling bubbles up and can spill over, saving you a messy clean-up.

What Should You Serve on the Side?

A scoop of vanilla ice cream gives you that lovely contrast of hot crumble and cold cream. Thick, hot custard is the classic British pairing and works just as well.

For something simpler, a dollop of double cream or clotted cream lets the plum flavour come through. If you enjoy fruit crumbles, try our rhubarb crumble with the same toppings.

Does This Reheat Well?

Let the crumble cool completely, then cover and store in the fridge for up to 3 days. Reheat portions in the microwave or warm the whole dish in a moderate oven for 15–20 minutes.

Plum crumble freezes well either baked or unbaked. Wrap tightly in a freezer-safe dish and freeze for up to 3 months. Bake from frozen, adding 15–20 minutes to the cooking time.

Nutrition Facts

Serving Size: 1/6th of the crumble

• Calories: 450 kcal
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 45mg
• Sodium: 10mg
• Total Carbohydrate: 68g
• Dietary Fiber: 6g
• Sugars: 40g
• Protein: 6g

Frequently Asked Questions

Do you need to cook plums before putting them in a crumble? No. Place the raw plum halves straight into the dish with the sugar and cinnamon. They soften perfectly during baking and release plenty of juice.

Why is my crumble topping not crunchy? The most common cause is using warm butter or overworking the mixture into a paste. Keep the butter cold and rub it lightly with your fingertips.

Can I use other fruit instead of plums? Yes, this topping works well with apples, rhubarb, or blackberries. Try our apple crumble for a classic alternative.

How does the Hairy Bikers’ plum crumble compare to Mary Berry’s? Mary Berry’s version uses ground almonds in the topping for richness. The Hairy Bikers use rolled oats instead, giving a chewier, crunchier finish.

Can I make this crumble ahead of time? Assemble the full crumble, cover tightly, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the cooking time if baking from cold.

Try More Recipes:

• Hairy Bikers Apple and Blackberry Crumble Recipe
• Hairy Bikers Rhubarb Crumble Recipe
• Hairy Bikers Apple Crumble Recipe
• Hairy Bikers Sticky Toffee Pudding Recipe

Hairy Bikers Plum Crumble​ Recipe

Author: Alex Saidani Cooking Method:Baking Cuisine:British Courses:Hairy Bikers Desserts & Bakes

Difficulty:BeginnerPrep time: 20 minutesCook time: 40 minutesRest time: minutesTotal time:1 hour Cooking Temp: CServings:6 servingsEstimated Cost: $Calories:450 kcal Best Season:Summer

Description

A classic plum crumble recipe with ripe plums, cinnamon, and a crunchy butter and oat topping. Serves 6 in about an hour.

Ingredients

For the Plum Filling:

• 1kg ripe plums, halved and stoned
  
• 50g demerara sugar
  
• 1 tsp ground cinnamon

For the Crumble Topping:

• 175g plain flour
  
• 100g cold unsalted butter, cubed
  
• 75g demerara sugar
  
• 50g rolled oats

Instructions

1. Prep the filling: Preheat the oven to 190°C (170°C Fan). Place the plums in an ovenproof dish and toss with the sugar and cinnamon.
   
2. Make the topping: In a bowl, rub the cold butter into the flour with your fingertips until it resembles breadcrumbs. Stir in the sugar and oats.
   
3. Assemble: Spoon the crumble mixture evenly over the plums.
   
4. Bake: Place on a baking tray and bake for 35-45 minutes until the topping is golden and the fruit is bubbling. Let it cool for 10 minutes before serving.