Delia Smith Plum Crumble

When I was little, late summer meant one thing: the old plum tree groaning under the weight of its fruit, branches dipping so low we could tug the ripe ones off without needing a ladder. My gran used to tuck them into everything — jams, tarts, and most beloved of all, her crumble. It wasn’t fancy. Just fruit, sugar, butter, and the kind of golden topping that melted slightly under a scoop of vanilla ice cream.

Delia Smith’s Plum Crumble takes me right back. It’s simple, dependable, and gently indulgent. The kind of pudding that doesn’t need a fuss — just a spoon and a quiet moment. If you’ve never made crumble before, this is a perfect one to start with. The plums soften into a sweet-sour syrupy base, while the topping bakes into crisp buttery peaks with just the right nubbly texture.

It’s British comfort in a dish, and I promise — once you’ve made it, you’ll come back to it every plum season.

Ingredients List

For the Plum Base:

• 5 lbs (2,250 g) firm, red plums — pitted and quartered. Go for ones that give just slightly to the touch.
• ½ cup (100g) sugar — balances the tartness of the fruit.
• ⅓ cup (40g) plain flour — helps thicken those luscious juices.

For the Crumble Topping:

• 1 cup (120 g) plain flour
• 4 tablespoons (58g) brown sugar — gives it that toffee-ish warmth.
• 1 teaspoon baking powder
• ¾ teaspoon cinnamon — I sometimes add a pinch more, just because it smells like home.
• ½ teaspoon salt
• ½ cup (120g) melted butter — not softened. Melted gives a richer, denser crumble.
• 2 tablespoons (30 ml) heavy cream
• 1 teaspoon vanilla extract
• 1 cup (150g) chopped pecans — adds that essential crunch and nuttiness.

How to Make It (Instructions)

1. Preheat your oven to 375°F (190°C). Yes, now. I’ve forgotten this step too many times to count.
2. In a large bowl, toss the plums with the sugar and flour. Stir gently but thoroughly — you want every plum to get a little coating.
3. In a separate bowl, mix the flour, brown sugar, baking powder, cinnamon, and salt.
4. Add in the melted butter, cream, and vanilla. Stir with a fork. It should look like damp sand — don’t overmix or you’ll end up with dough instead of crumble.
5. Stir in the chopped pecans. Sneak one or two. No one’s looking.
6. Butter a 14-by-9-inch baking dish. Pour in the plum mixture and spread it out evenly.
7. Crumble the topping over the fruit. Don’t press it down — let it sit loose and rustic.
8. Bake for 25 to 30 minutes. You’re looking for bubbling fruit and a golden top.
9. Let it sit for five minutes (if you can wait). Then scoop generously and top with ice cream. Vanilla, always.

Side note: The smell alone will have people wandering into the kitchen “just to see how it’s going.”

Common Mistakes

Why is my plum crumble soggy?
Too much juice and not enough thickener. Make sure to use the flour in the fruit base — and bake until it’s really bubbling.

Can I skip the nuts?
Absolutely. Just leave them out or swap for oats. I’ve done both when I’ve run out of pecans.

Why does my crumble feel cakey?
You probably overmixed. Stir just until the mixture holds together in crumbly clumps.

I forgot to butter the dish — help?
I’ve done that too. Use a spatula when serving and be gentle. A bit might stick, but it’ll still taste fab.

Storage and Reheating Tips

In the fridge:
Cool completely, cover tightly, and store for up to 5 days.

In the freezer:
Freeze the whole crumble (or leftovers) wrapped in foil and inside a freezer bag. Keeps for 3 months. Thaw overnight in the fridge before reheating.

To reheat:

• Oven: 350°F for 15–20 minutes — keeps the topping crisp.
• Microwave: Fine in a pinch, 1–2 minutes, but the topping may soften.
• Air fryer: Surprisingly good! 325°F for 8–10 minutes to crisp the top back up.

What to Serve With It

• Vanilla ice cream — the classic, and for good reason.
• Mascarpone or clotted cream — if you’re feeling posh.
• Warm custard — for a full Sunday roast dessert moment.

Add a little drizzle of honey or toffee sauce if you’re feeling wild. I won’t judge.

FAQ Section

Can I make this gluten-free?
Yes — just use a gluten-free flour blend for both the base and topping.

Do I need to peel the plums?
Nope! The skins soften beautifully and add lovely colour and tartness.

Can I make it ahead?
Yes. Assemble it, cover, and keep in the fridge for up to 24 hours before baking.

What if I don’t have pecans?
Use walnuts, almonds, or even oats. Or skip them entirely — it’ll still be lovely.

Try More Recipes:

• Delia Smith lemon pudding
• Delia Smith Apple Tart
• Delia Smith Chocolate Brownies
• Delia Smith Chocolate Torte