Mary Berry Plum Crumble

You know that dessert you crave when the weather turns, the kind that doesn’t require piping bags or fancy plating — just a spoon and a bowl and a bit of quiet? This is that dessert.

Mary Berry’s Plum Crumble is one of those lovely, unfussy puddings that feels like a hug in dessert form. It’s tart and jammy underneath, crunchy and golden on top, and just the right amount of sweet. The kind of thing you throw together with fruit that’s bruising on the counter and butter that’s maybe a bit soft already. It doesn’t judge.

It’s also dangerously easy. Let’s get on with it.

Ingredients List

• 900g fresh plums, halved and stoned
  → Go for ripe but firm. If they’re too soft, they’ll collapse into a mush (still tasty, mind you).
• Finely grated rind of 1 orange
  → This gives it a bit of a lift — that zingy, fragrant citrus kick.
• 1 tbsp orange juice
  → Just enough to coax the plums into syrupy submission.
• 175g granulated sugar
  → For sweetening the fruit. You can adjust if your plums are already sweet.

For the crumble topping:

• 175g plain flour
• 75g cold butter, cubed
  → Straight from the fridge, not melted. You want those crumbly, buttery bits.
• 50g Demerara sugar
  → For texture and a little crunch on top. Don’t swap this if you can help it.

How to Make It

1. Bake.
   Pop it in the oven for 30–40 minutes. You’re looking for golden topping and the plum juice bubbling up around the edges. It should smell like someone loves you.
2. Preheat the oven to 200°C (180°C fan) / 400°F / Gas 6.
   Grab a shallow ovenproof dish — something around 2 litres. Not too deep or you’ll lose that good crumble-to-fruit ratio.
3. Get the plums ready.
   Cut them in half, remove the stones, and toss them in a big bowl with the sugar, orange zest, and orange juice. Let them sit for a few minutes while you make the topping — they’ll start releasing all that gorgeous juice.
4. Make the crumble.
   You can do this in a food processor (quick blitz of the flour and cold butter until you get a sandy, crumbly texture), or do it the old-fashioned way — rub the butter into the flour with your fingers until it looks like rough breadcrumbs. Personally, I find the rubbing in bit a bit therapeutic.
5. Stir in the Demerara sugar.
   Don’t overmix it — the sugar adds texture and crunch, so you want it to stay a bit grainy.
6. Assemble.
   Tip the plums into your dish — juices and all. Scatter the crumble evenly over the top. Don’t pack it down! The whole point is those little crispy peaks and valleys.

Common Mistakes (That I’ve Definitely Made)

Why is my crumble topping soft and sad?
You might have used warm or melted butter. Cold butter is key — it creates those little clumps that crisp up nicely.

Why is it too tart?
Plums can be sharp little devils. Taste the fruit first — if they make you wince, add an extra tablespoon of sugar. Or serve with something creamy to mellow it out.

Too much juice?
Some plums are extra juicy, and that’s okay. If you’re worried about it being too wet, toss a teaspoon of flour or ground almonds in with the fruit before baking — it helps soak things up a bit.

Storage and Reheating Tips

• Fridge: Cover leftovers and pop them in the fridge. They’ll keep for up to 5 days, and they honestly taste even better the next day.
• Freezer: Freeze in portions (or the whole dish if you’re batch-baking) for up to 3–4 months.
• Reheat:
  • Oven: 175°C for 15–20 minutes until piping hot and crisp.
  • Microwave: 30-second blasts until warm — just know the topping goes soft. Still delicious though.

What to Serve It With

• Vanilla custard — my personal favourite. Silky and nostalgic.
• Ice cream — the hot/cold thing never gets old.
• Whipped cream or clotted cream — if you’re feeling indulgent.
• Greek yoghurt — for a lighter take (makes it totally acceptable for breakfast).

FREQUENTLY ASKED QUESTIONS

Can I use other fruits?
Of course! Apples, berries, rhubarb, even nectarines. Mix and match — just watch your sugar levels depending on how tart the fruit is.

Do I need to peel the plums?
Nope. Their skins soften beautifully and add colour.

Can I make this ahead?
Yes — assemble the crumble, cover, and chill in the fridge. Then bake fresh when ready. You can also fully bake it and just reheat later.

Can I make it gluten-free?
Yep. Just swap in a gluten-free plain flour blend for the topping.

Try More Mary Berry Recipes:

• Mary Berry Pineapple Fruit Cake
• Mary Berry Carrot And Banana Cake
• Mary Berry Olive Oil Cake

Nutrition Facts

Amount Per Serving

• Calories 237
• Total Fat 10g
• Saturated Fat 7g
• Total Carbs 38g
• Net Carbs 38g
• Total Sugars 29g
• Protein 2g