Nigella Plum Crumble

This easy and delicious plum crumble from Nigella Lawson is a warm, comforting dessert perfect for any occasion. With a crunchy amaretti topping and juicy, sweet plums, it’s a treat that’s both simple to make and irresistible. You can easily adjust the sweetness to your liking for a truly customizable dish.

Ingredients Needed

• 100g/3½oz amaretti biscuits (crunchy, not morbidi)
• 30g/1oz unsalted butter (for the plums)
• 1kg/2lb 4oz red plums, quartered if large, halved if small, stones removed
• 2 tbsp sugar
• ½ lemon, zest and juice

For the crumble topping:

• 150g/5½oz (1 cup) plain flour
• 1 tsp baking powder
• 100g/3½oz (7 tbsp) cold unsalted butter, cut into small dice
• 3 tbsp sugar
• Remaining amaretti crumbs

How To Make Plum Crumble

1. Preheat the oven: Preheat the oven to 190°C/375°F/Gas 5, and place a baking sheet inside to heat up.
2. Prepare the amaretti biscuits: Place the amaretti biscuits in a freezer bag and bash with a rolling pin until reduced to coarse crumbs. Set aside.
3. Cook the plums: Melt 2 tablespoons of butter in a large pan over medium heat. Add the prepared plums, sugar, lemon zest, and juice. Cook for 2 minutes uncovered, then 2 more minutes with the lid on. If the plums are unripe, cook longer, adding more lemon juice and sugar if necessary.
4. Assemble the crumble: Pour the plums with their syrup into a 23x6cm/9x3in ovenproof pie dish. Sprinkle 2 tablespoons of the amaretti crumbs over the fruit.
5. Make the crumble topping: In a bowl or stand mixer, mix the flour and baking powder. Add the cold butter cubes and mix until the mixture resembles large-flaked oatmeal. Stir in the sugar and remaining amaretti crumbs.
6. Top the fruit: Spread the crumble mixture evenly over the plums, ensuring to cover them fully.
7. Bake: Place the dish on the preheated baking sheet and bake for around 30 minutes, or until the top is golden and the juices are bubbling at the edges.
8. Serve: Let the crumble cool for 10-15 minutes before serving with ice cream, whipped cream, or mascarpone.

Recipe Tips

• Use ripe plums: Choose plums that are fully ripe for the best flavor. If the plums are too firm, cook them a little longer until they soften.
• Don’t overwork the crumble: When making the crumble topping, mix the ingredients just enough to form coarse crumbs. Overmixing can make it too dense.
• Adjust sweetness: Taste the plums before baking and add more sugar or lemon juice if they need extra sweetness or acidity.
• Use cold butter: Ensure the butter for the crumble is cold. This will help create a light, crispy texture on top.
• Let it rest: Allow the crumble to sit for 10-15 minutes after baking. This lets the juices set, making it easier to serve without spilling.

How To Store Leftovers?

• Refrigerate: Let the leftover plum crumble cool to room temperature. Then, cover it with plastic wrap or transfer it to an airtight container. Store in the fridge for up to 3 days.
• Freeze: If you want to freeze the crumble, allow it to cool completely. Wrap it tightly in plastic wrap or place it in an airtight container. It can be frozen for up to 3 months. To serve, thaw in the fridge for a few hours or overnight before enjoying.

Nutrition Facts

Serving Size: 1 serving (approximately 1/4 of the recipe)

• Calories: 156
• Total Fat: 5g
• Saturated Fat: 1g
• Sodium: 41mg
• Total Carbohydrate: 25g
• Dietary Fiber: 2g
• Sugars: 12g
• Protein: 3g

Try More Nigella Recipes:

• Nigella Smoked Salmon Starters
• Nigella Passionfruit Cheesecake
• Nigella Salmon Pasta
• Nigella Steak Pie Recipe