Nigella Plum Crumble

This isn’t one of those slick desserts that makes you nervous to serve it. There’s no swirling, no tempering, no need for tweezers. Just fruit, butter, and the kind of topping that makes you want to scrape every last bit out of the dish.

The first time I made plum crumble, I didn’t actually mean to. I’d bought plums for a tart that I never got around to, and they started to soften and wrinkle in that guilty-bottom-drawer way fruit does. I didn’t even pit them properly — just hacked them in half, tossed them with sugar and whatever spice was closest, and topped it with a crumbly mess of oats and flour. It worked. It more than worked. It was rustic (code for “I didn’t plan this but it’s somehow delicious”).

We’ve been making this ever since. Sometimes with cinnamon, sometimes not. Sometimes with a splash of vanilla or a squeeze of lemon. No two versions are the same, but somehow it always tastes like a warm blanket after a cold day.

Why You’ll Love It

• You don’t have to be precise — it actually tastes better a little rough around the edges
• The topping crisps up golden and buttery, but the oats keep it from being too sweet
• You can use whatever plums you’ve got — firm, soft, almost-too-late, all fine
• If you’ve got ice cream, you’ll want to eat this straight from the dish
• Makes your kitchen smell like someone’s been baking all day, even if it only took 15 minutes to throw together
• Leftovers (if you have them) are oddly excellent for breakfast. Cold. Don’t ask why — just try it.

Ingredients

• 8 fresh plums (the riper the better), pitted and sliced
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup rolled oats
• ½ cup brown sugar (light or dark, both work)
• ½ cup unsalted butter, cold and cubed
• 1 teaspoon ground cinnamon (optional, but lovely)
• Pinch of salt
• Optional: ½ cup chopped walnuts, pecans, or almonds

How to Make It

Get the fruit sorted:

Slice your plums and toss them into a big bowl. Add the lemon juice and vanilla. That’s it. Let them hang out while you do the topping — they’ll start to look a bit glossy and soft, which is exactly what you want.

Build the crumble:

Mix the flour, oats, sugar, cinnamon, and salt in another bowl. No need to sift or be fussy — just stir it all together. I usually do this with my hand, which probably isn’t proper but works just fine.

Rub in the butter (don’t rush this bit):

Toss the cold butter cubes into your dry mix and rub it in gently with your fingertips. You’re aiming for a lumpy, crumbly texture — not a smooth dough. Leave some buttery bits the size of peas — they’ll melt into golden pockets in the oven.

Add nuts if you fancy it:

If you’re feeling a bit extra (or have a half-used bag of nuts in the back of the cupboard), stir them in now. Totally optional.

Layer and cover:

Pour the plums into a buttered baking dish. Spread them out in a single layer — don’t pack them too tightly. Cover with the crumble mixture, letting it fall where it wants. No patting, no pressing. You want crags and ridges so the top goes nice and crisp.

Bake until bubbling:

Slide it into a 375°F (190°C) oven for 30–35 minutes. The top should go golden brown and the plum juice should bubble up around the edges. If you see some sticky bits spilling out — you’re winning.

Let it rest (if you can wait):

It smells incredible out of the oven, I know. But give it 10 minutes to settle before diving in. The filling thickens a bit, and your tongue won’t hate you.

Common Mistakes and How to Dodge Them

It’s too juicy — why’s it runny?
Some plums are juicier than others. You can add a teaspoon of flour or cornstarch to the fruit before baking, or just let the crumble cool a bit — it’ll thicken naturally.

The topping’s gone pale or soft.
A pale topping usually means your oven was a bit too gentle. Stick it under the broiler for a minute or two to finish it off. Watch it — it turns quick.

It came out dry.
Could be your plums weren’t ripe enough. You can add a drizzle of maple syrup or honey next time, or toss the fruit with a tablespoon of brown sugar before baking.

Not sweet enough?
This one leans tart, depending on the plums. Just pair it with ice cream or double cream — or add more sugar to the topping if that’s your style.

Storage and Reheating

Fridge:
Once it’s cool, pop it in a container or just cover the dish with foil. It keeps for 3–4 days — and weirdly, tastes better the second day.

Freezer:
Absolutely. Cool it completely first, then freeze in portions or as a whole dish. Wrap well. Should keep fine for about 3 months.

To reheat:
Oven: 350°F (175°C), covered with foil, for 10–15 minutes.
Microwave: Individual servings, about 1–2 minutes. Topping will soften but still tastes lovely.
Skillet: Low heat, no lid — great for crisping the top again. Bit weird, but it works.

Frequently Asked Questions

Do I have to peel the plums?
Not at all. The skins soften and add a bit of colour and tang. Plus, peeling plums is a job for someone with far more time than I’ve got.

Can I swap the plums for something else?
Yep. Apples, pears, peaches, berries — you name it. Just try to keep the total fruit amount roughly the same.

Is this vegan-friendly?
Almost! Just use plant-based butter (I like the kind in sticks, not tubs) and you’re good to go.

Can I make it ahead of time?
Definitely. Assemble it and keep it in the fridge until ready to bake. You may need to add 5–10 minutes to the cooking time if baking straight from cold.

Nutrition Facts (Per Serving):

• Calories: 280
• Fat: 12g
• Carbs: 40g
• Protein: 3g
• Sodium: 80mg
• Sugar: 20g

Try More Nigella Recipes:

• Nigella Pear Crumble
• Nigella Blackberry And Apple Crumble
• Nigella Plum And Almond Cake