Plum Crumble Recipe

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You've found the perfect summer treat! Any summer fruit will work in this quick and easy crumble.

FILLING – 6 large plums, mine weighed 2.2 pound – 1/4 cup sugar* – seeds of one vanilla bean or 1 tsp vanilla extract – 1 1/2 Tbsp Instant Clearjel, or 2 Tbsp cornstarch CRUMBLE – 1/2 cup flour – 1/2 cup oat flour, you can also use rolled oats, or grind rolled oats in your food processor or high speed blender to make oat flour – 1/2 cup lightly packed brown sugar – 4 Tbsp room temperature butter – 1 tsp almond extract


Preheat oven to 350F. Slice or chop plums thinly, discarding the pits. Mix sugar, vanilla bean seeds, and Clearjel or thickener. Set aside.

Step 1 


Mix the flours and sugar, then break up the butter and add the essence. Mix the mixture well with clean hands until crumbly.

Step 2

Spread the crumble on top of the fruit in a baking dish that is big enough to hold it all. Mine is an oval 71/2 x 91/2 inches.

Step 3

Place the dish on a baking sheet to catch any juices that may leak out. Bake for 55 to 60 minutes, or until the top is golden and the juices are boiling away.

Step 4

Near the end of baking, I sometimes put a sheet of foil on top of the crumble to keep it from burning too much.

Step 5

Toast it up and serve it warm or at room temperature with vanilla ice cream. Put any extras on the counter with foil over them.

Step 6

Also See

Also See

Ginger Rhubarb Crisp Recipe