This apple and plum crumble is warming, jammy and delicious. With an easy crumble topping and a hint of spice it's perfect for a cozy night in.
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Apples are well known for their use in baked crisps and crumbles. Plums are a less common but equally tasty addition to this wonderful baked fruit dish. The apples absorb the flavors of the plums and add some texture and bite.
As with my apple crumble I use a crumble topping of oats and coconut instead of traditional flour. I find this gives the crumble a lighter, more modern flavor. As an added bonus it means you don't have to rub the butter in, you just melt and mix it into the crumble topping ingredients, win-win!
This fruit crisp is super easy to throw together but it needs time in the oven to bake down and become all jammy and delicious. It's worth the wait I promise! But if you are itching for delicious plums right now and just can't wait I recommend my stewed plums. Quick, easy, delicious and on the table in just fifteen minutes! Or my healthy plum compote that is ready in just twenty-five minutes. But make this plum crumble, it's worth the wait 🙂
Ingredients
Plums: I used black plums in this recipe but it works just as well with any other kind of plum. This is a good recipe if you have firm plums you want to use immediately or sour cooking plums as they will sweeten and soften with baking.
Apples: I used royal gala apples in this recipe, but you can use any kind of firm, crisp apple that you like.
Oats: rolled oats are best for this recipe. They roast up beautifully. You could try using steel cut or quick oats, however, I haven't tested the recipe with these varieties.
Desiccated coconut: is finely grated coconut, commonly used in baking. The fine texture mixes in well with the rest of the crumble topping and helps add some flavor and texture.
Butter: some butter helps bind the crumble topping together. For a dairy-free or vegan alternative, you can swap the butter for the same amount of margarine.
Granulated sugar: regular white sugar is fine. You could substitute with the same amount of light brown sugar which would add some interesting caramel notes to this crumble.
Allspice: also known as Jamaica pepper, is from a single plant but tastes like a combination of cinnamon, nutmeg and cloves. You can swap this spice with your favorite crumble spices or leave it out. A little Chinese five spice would also go wonderfully in this crumble.
How to make apple and plum crumble
Pre-heat your oven to 355°F (180°C/160°C fan forced).
Add the oats, sugar, and coconut to a bowl and mix well. Put the butter into a microwave-proof bowl and melt the butter in a microwave. Add the melted butter to the oat mix and mix well.
Cut the plums in half, remove the stone and cut the halves into quarters. Peel and core the apples and cut them into pieces. Mix the plums and apples together in a bowl. Add the sugar and allspice and mix well.
Put the apple and plum mix into individual ramakins if using. The fruit will cook down a lot so you want to pack them up and stack them. Spoon the crumble topping over the top and pat down. If you are not using individual ramekins you can bake this in a normal deep baking dish.
Cover with foil and bake in the oven for one hour and fifteen minutes. I recommend putting a baking tray on the shelf underneath to catch any drips that bubble over the edge of the ramekins. Yes that's right an hour and fifteen minutes. The plums and apples need time to cook down and become soft and jammy and delicious. After this time take off the foil, turn the oven up and bake for a further fifteen minutes until the top is golden brown.
How to serve
I like to eat the fruit crisps straight out of ramakin it's baked, with a scoop of my sour cream ice cream or vanilla ice cream on top. If you want you can serve it on a plate or in a bowl. I've also been known to eat it for breakfast the following day, it's full of fruit and oats after all 🙂
How to store
This crumble is best eaten fresh from the oven. It will keep covered in the fridge for up to three days but the topping may start to go a little soggy over time.
I do not recommend freezing this cobbler as I find the topping can go soggy when reheating.
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
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📋 Recipe
Apple and plum crumble
Equipment
- deep baking dish or several ramekins
Ingredients
Topping
- 1 cup (90gms) rolled oats
- 1 cup (80gms) desiccated coconut
- ¼ cup (55gms) granulated sugar
- 1 stick (113gms) butter
Fruit filling
- 8 medium (750gms) fresh plums
- 4 medium (500gms) apples
- ½ cup (110gms) granulated sugar
- 1 teaspoon allspice
Instructions
- Pre-heat your oven to 355°F (180°C/160°C fan forced).
- Add the oats, sugar and coconut to a bowl and mix well.
- Put the butter into a microwave proof bowl and melt the butter in the microwave.
- Add the melted butter to the oat mix and mix well.
- Cut the plums in half, remove the stones and cut into large pieces. Peel, core and dice the apples.
- Mix the apples, plums, sugar and allspice together in a bowl.
- Put lots of fruit in each ramakin, it will cook down a lot when it bakes. Add the crumble topping.
- Cover with foil and bake for about one hour and fifteen minutes. Turn the oven up to 390°F (200°C/180°C fan forced), remove the foil covers and bake for a further 15 minutes or until the top is golden brown and crunch.
- Remove from the oven, serve and enjoy! Fabulous on its own or with some of my sour cream ice cream. Delicious!
Nutrition
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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