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Ripe plums turn soft and jewel-colored underneath an oat crumble topping. Brown sugar rounds out their tartness while a little cornstarch thickens the bubbling fruit juices.
Ingredients
- 800 g ripe plums
- 100 g brown sugar
- 1 tbsp cornstarch
- 1 tsp ground cinnamon
- 140 g all-purpose flour
- 60 g rolled oats
- 90 g cold butter
- ¼ tsp salt
Method
- Heat the oven to 190°C / 375°F. Pit the plums and cut into thick wedges. Place in a 1.5-liter baking dish.
- Toss plums with 40 g of the brown sugar, cornstarch and half the cinnamon. Spread into an even layer.
- Mix flour, oats, salt, remaining 60 g brown sugar and remaining cinnamon in a bowl. Cut the cold butter into cubes.
- Rub butter into the dry mixture with fingertips until there are both fine crumbs and pea-sized clumps. Scatter over the fruit without pressing down.
- Bake for 35–40 minutes until the topping is golden and fruit juices bubble visibly around the edges. Place the dish on a tray to catch drips.
- Rest 15 minutes so the juices thicken slightly. Serve in bowls, spooning both fruit and crumble into each portion. The filling should remain juicy rather than slice like a pie.
- Cool and refrigerate covered within two hours for up to four days. Reheat portions until hot throughout; an oven preserves more crunch than a microwave.
Taste your fruit
Very tart plums may need a little more sugar in the filling; very sweet plums may need less. The stated amount is a starting point for ripe dessert plums.
Leave some bigger crumbs
A mix of small crumbs and larger clumps gives a varied topping. Avoid rubbing until everything is powdery.
Wait for bubbling juice
Golden crumbs alone do not prove the fruit is ready. Look for bubbles at the edges so the cornstarch has a chance to thicken.
FAQs
- How many servings does this make?
Makes 6 servings using the pan or equipment listed.
- What should I check before serving?
Rest 15 minutes so the juices thicken slightly. Serve in bowls, spooning both fruit and crumble into each portion. The filling should remain juicy rather than slice like a pie.
- How should I store leftovers?
Cool and refrigerate covered within two hours for up to four days. Reheat portions until hot throughout; an oven preserves more crunch than a microwave.
