Mary Berry’s Plum Crumble is made with plums, granulated sugar, plain flour, cold butter, and demerara sugar. This delicious Plum Crumble recipe creates a tasty dessert that takes about 55 minutes to prepare and can serve up to 6 people.
Ingredients Needed
For the Filling:
- 900g (2lb) plums, cut in half and stones removed
- 225g (8oz) granulated sugar
For the Crumble Topping:
- 175g (6oz) plain flour (all-purpose flour)
- 75g (3oz) cold butter, cubed
- 50g (2oz) demerara sugar (brown sugar)
How To Make Plum Crumble
- Prepare the Oven and Dish: You will need a 2-litre (3½-pint) wide-based, shallow ovenproof dish. Preheat the oven to 200°C (400°F) / 180°C fan / Gas 6.
- Toss the Filling: Put the plum halves and granulated sugar into the dish and toss together until the plums are evenly coated.
- Make the Crumble Topping: Measure the flour and butter into a food processor and whizz until the mixture resembles breadcrumbs. Alternatively, rub the flour and butter together in a mixing bowl with your fingertips. Stir in the demerara sugar and sprinkle the mixture evenly over the plums, leveling the top.
- Bake: Place on a baking sheet and bake in the oven for about 30–40 minutes or until the topping is pale golden brown and the filling is bubbling around the edges.
- Serve: Serve with custard, cream, or crème fraîche.
Recipe Tips
- Choose Ripe Plums: Use ripe, juicy plums for the best flavor. They should be slightly soft to the touch.
- Adjust Sugar to Taste: If your plums are very sweet or tart, adjust the amount of granulated sugar accordingly to balance the sweetness.
- Chill the Butter: Make sure the butter is cold before mixing it with the flour to ensure a crumbly topping.
- Don’t Overmix the Topping: When making the crumble topping, mix just until it resembles breadcrumbs. Overmixing can lead to a tough topping.
- Serve Warm: For the best experience, serve the crumble warm, paired with custard, cream, or crème fraîche.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Plum Crumble cool until it reaches room temperature. Then, cover it tightly with plastic wrap or transfer it to an airtight container. You can store it in the fridge for up to 3 days.
- Freeze: Let the Plum Crumble cool completely, then wrap it tightly in plastic wrap and aluminum foil or place it in an airtight container. It can be frozen for up to 3 months. To serve, thaw the crumble in the fridge overnight before serving.
- Reheat: Preheat the oven to 180°C (350°F). Place the Plum Crumble in an ovenproof dish and cover it with foil to prevent over-browning. Heat for about 15–20 minutes or until warmed through.
Nutrition Facts
Serving Size: 1 serving
- Calories: 107.2
- Total Fat: 0.8g
- Saturated Fat: 0.1g
- Cholesterol: 7.5mg
- Sodium: 21.2mg
- Potassium: 74.0mg
- Total Carbohydrate: 18.0g
- Dietary Fiber: 1.2g
- Sugars: 3.6g
- Protein: 1.7g
Try More Mary Berry Recipes:
- Mary Berry Chilli Con Carne
- Mary Berry Panna Cotta Recipe
- Mary Berry Yorkshire Curd Tart
- Mary Berry Toffee Marshmallow Squares
Mary Berry Plum Crumble
Description
Mary Berry’s Plum Crumble is made with plums, granulated sugar, plain flour, cold butter, and demerara sugar. This delicious Plum Crumble recipe creates a tasty dessert that takes about 55 minutes to prepare and can serve up to 6 people.
Ingredients
For the Filling:
For the Crumble Topping:
Instructions
- Prepare the Oven and Dish: You will need a 2-litre (3½-pint) wide-based, shallow ovenproof dish. Preheat the oven to 200°C (400°F) / 180°C fan / Gas 6.
- Toss the Filling: Put the plum halves and granulated sugar into the dish and toss together until the plums are evenly coated.
- Make the Crumble Topping: Measure the flour and butter into a food processor and whizz until the mixture resembles breadcrumbs. Alternatively, rub the flour and butter together in a mixing bowl with your fingertips. Stir in the demerara sugar and sprinkle the mixture evenly over the plums, leveling the top.
- Bake: Place on a baking sheet and bake in the oven for about 30–40 minutes or until the topping is pale golden brown and the filling is bubbling around the edges.
- Serve: Serve with custard, cream, or crème fraîche.
Notes
- Choose Ripe Plums: Use ripe, juicy plums for the best flavor. They should be slightly soft to the touch.
- Adjust Sugar to Taste: If your plums are very sweet or tart, adjust the amount of granulated sugar accordingly to balance the sweetness.
- Chill the Butter: Make sure the butter is cold before mixing it with the flour to ensure a crumbly topping.
- Don’t Overmix the Topping: When making the crumble topping, mix just until it resembles breadcrumbs. Overmixing can lead to a tough topping.
- Serve Warm: For the best experience, serve the crumble warm, paired with custard, cream, or crème fraîche.
Mary Berry Plum Crumble