Jamie Oliver’s plum crumble is a classic British dessert that perfectly balances juicy, tart plums with a buttery, crunchy crumble topping. This dish works so well because the natural sweetness and slight acidity of the plums complement the rich, crumbly texture, creating a comforting treat ideal for late summer and autumn. Plus, it’s straightforward to make, even for beginner bakers.
Ingredients
- 1 kg ripe plums, halved and pitted
- 100 g caster sugar (adjust to taste)
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
- 200 g plain flour
- 100 g unsalted butter, chilled and diced
- 100 g light brown sugar
- 50 g rolled oats
- A pinch of salt
- Optional: 50 g chopped almonds or walnuts for extra crunch
Instructions
- Preheat your oven to 180°C (350°F) fan/gas mark 4.
- In a large mixing bowl, combine the halved plums with the caster sugar, ground cinnamon, and lemon juice. Toss gently to coat the fruit evenly. Set aside to macerate while you prepare the crumble topping.
- For the crumble, place the plain flour, diced chilled butter, light brown sugar, rolled oats, and a pinch of salt into a separate large bowl.
- Using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs. If you’re adding nuts, fold them in now.
- Transfer the plum mixture into a large ovenproof dish, spreading it out evenly.
- Scatter the crumble topping evenly over the fruit, covering it completely to protect the juicy plums during baking.
- Bake in the preheated oven for 35-40 minutes, or until the crumble is golden brown and the fruit is bubbling around the edges.
- Remove from the oven and allow to cool slightly before serving.
Tips
- Fruit substitution: If plums are out of season, try this crumble with apples, pears, or a mix of berries for a similar balance of tartness and sweetness.
- Butter temperature: Keep your butter chilled until just before rubbing it into the flour to ensure a crumbly, flaky texture rather than a doughy one.
- Adjust sweetness: Depending on the natural sweetness of your plums, you might want to reduce or increase the caster sugar used in the fruit mixture.
- Make ahead: You can prepare the crumble topping and fruit mixture separately a few hours in advance and assemble just before baking.
Serving Suggestions
Jamie Oliver’s plum crumble is delicious served warm with a generous scoop of vanilla ice cream, custard, or thick Greek yogurt. For an extra indulgent touch, drizzle with cream or a splash of crème fraîche. It also pairs well with a hot cup of tea or coffee for a cozy afternoon treat.
Variations
For a nut-free version, simply omit the nuts. To add a bit more depth, try mixing in some ground ginger or nutmeg with the cinnamon. You can also swap half of the plain flour in the crumble for wholemeal flour for a nuttier flavor and a slightly healthier twist. For a gluten-free option, use a gluten-free flour blend and oats certified gluten-free.
Storage and Reheating
Store any leftover crumble covered in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave for 1-2 minutes or place the whole dish in a preheated oven at 160°C (320°F) for 15-20 minutes until heated through. Reheating in the oven helps keep the crumble topping crisp. Avoid freezing the crumble as the texture of the fruit and topping can suffer.
Frequently Asked Questions
Can I use frozen plums for this crumble?
Yes, frozen plums can be used, but make sure to thaw and drain any excess liquid before using to prevent the crumble from becoming too soggy. You might also want to reduce the added juice or sugar slightly since frozen fruit can be softer and sometimes sweeter.
How do I know when the crumble is done?
The crumble is ready when the topping is golden brown and crisp, and the fruit filling is bubbling around the edges. If the topping browns too quickly, you can cover it loosely with foil and continue baking until the fruit is cooked through.
Can I make the crumble vegan?
Absolutely. Use a vegan butter substitute or coconut oil in place of the butter and ensure your sugar is vegan-friendly. Serve with plant-based ice cream or custard for a fully vegan dessert.
What’s the best way to pit plums quickly?
Cut the plum in half along the natural seam and twist the halves in opposite directions to separate them. The stone should stay attached to one half and can be easily removed with a small knife or your fingers.
Can I prepare the crumble topping in advance?
Yes, the crumble topping can be made and stored in an airtight container in the fridge for up to 2 days. This saves time when assembling your dessert. Just bring it back to a cool temperature before rubbing in the butter to maintain the right texture.
Is it better to use rolled oats or instant oats?
Rolled oats are preferred because they retain more texture and add a pleasant chewiness to the crumble topping. Instant oats tend to break down during baking and can create a mushier texture.
Jamie Oliver’s plum crumble is a versatile, comforting dessert that celebrates seasonal fruit with a buttery, crunchy topping. With these tips and variations, you can tailor it to your taste and pantry, making it an ideal dessert for family gatherings or a simple weeknight treat.
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