Spiced Plum Crumble Dessert (Printable version)

Juicy plums spiced with cinnamon and ginger, topped with a golden, buttery crumble for a comforting treat.

# What You'll Need:

→ Fruit Filling

01 - 2 pounds ripe plums, pitted and cut into wedges
02 - ½ cup granulated sugar
03 - 1 tablespoon cornstarch
04 - 1 teaspoon ground cinnamon
05 - ½ teaspoon ground ginger
06 - ⅛ teaspoon ground nutmeg
07 - 1 tablespoon lemon juice

→ Crumble Topping

08 - 1¼ cups plain flour
09 - 1 cup rolled oats
10 - 6 tablespoons cold unsalted butter, cubed
11 - ⅓ cup light brown sugar
12 - ¼ teaspoon salt

# Directions:

01 - Set the oven temperature to 350°F (180°C).
02 - In a large bowl, toss plums with granulated sugar, cornstarch, cinnamon, ginger, nutmeg, and lemon juice until evenly coated.
03 - Transfer the plum mixture into a 9-inch (23 cm) baking dish and spread evenly.
04 - In a separate bowl, mix flour, oats, light brown sugar, and salt. Incorporate cold butter cubes with fingertips until the mixture forms coarse crumbs.
05 - Evenly distribute the crumble topping over the plums in the baking dish.
06 - Bake for 35 to 40 minutes until the topping is golden and the fruit bubbles at the edges.
07 - Allow to cool slightly before serving warm, optionally paired with vanilla ice cream or custard.

# Expert advice:

01 -
  • The filling turns jammy and sweet without being cloying, balanced perfectly by the spiced warmth.
  • The oat crumble gives you crisp edges and soft pockets in every spoonful.
  • It comes together quickly with minimal cleanup, which matters more than I used to admit.
  • Leftovers reheat beautifully and taste even better the next morning with strong coffee.
02 -
  • Cold butter is non negotiable for the crumble. Warm butter turns the topping greasy and dense instead of light and crumbly.
  • Dont overmix the topping. You want uneven clumps, not a uniform paste.
  • If the top starts browning too quickly, tent loosely with foil for the last 10 minutes of baking.
03 -
  • Taste a plum wedge before mixing. If its very tart, add an extra tablespoon of sugar to the filling.
  • Use your hands to rub in the butter. Its faster, gives you better control, and you can feel when the texture is just right.
  • Let the crumble cool for at least 10 minutes before serving so the filling thickens and doesnt spill everywhere.

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