Plum and Apple Crumble
, Updated Oct 25, 2025
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This Plum and Apple Crumble layers the sweetest of plums and the classic tartness of apples under a golden, buttery crumble. Comfort food at its most effortless—ideal for chilly evenings, leftover fruit clearance, or baking up some cosy season vibes.
When the seasons shift and the orchard shelves fill with plums and apples, I reach for this crumble. With juicy fruit, warm spices, and a golden crumble topping that crackles under your spoon, this dessert hits all the autumn marks.
It’s rustic, homey, and perfectly suited for a baking session when you want aromas of cinnamon and baked fruit drifting through the house. Serve it warm with vanilla ice-cream, custard or cream and you’re in for a treat.
Here’s What You’ll Need
What I love about crumbles is that they use only a handful of ingredients. You can use different varieties of plums and apples in this recipe, adjusting the sugar quantity depending on how tart they are.
- For the fruit filling: Sweet ripe plums, tart apples such as Granny Smith, sugar , vanilla extract and butter – or a vegan alternative for a vegan version
- For the crumble topping: Self raising flour, cold unsalted butter, light brown sugar, ground cinnamon and nutmeg. You can also top with a little demerara sugar for crunch!
How To Make Plum Apple Crumble
- Preheat the oven to 350°F (180°F). Rinse the plums well and slice in half. Cut the flesh into small cubes and discard the stones.
- Chop the apples into small pieces and add them and the plums into a medium baking dish. Sprinkle with the sugar and dot with the butter.
- Place all the crumble ingredients in a bowl. Use your fingers to rub the butter into the flour and sugar until you have a crumbly sandy texture that forms clumps when pinched together.
- Cover the fruit with the crumble topping and sprinkle with Demerara sugar. Bake for 45-50 minutes, or until the filling is bubbling through the crumble and the topping is crunchy and golden.
Recipe Notes and Tips
- Serving Suggestions: Leave the crumble to cool down slightly before serving with vanilla ice cream, custard or cream.
- Variations: You could make this crumble with just plums if you prefer or replace half the plums with quince. Replace the crumble topping with the oat crumble topping used in my Light Apple Crumble recipe if you prefer. This recipe is vegetarian if you use butter or vegan if you use a vegan block butter.
HAVE YOU MADE MY PLUM AND APPLE CRUMBLE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram with @supergolden88 and the tag #supergoldenbakes and make my day!
Plum and Apple Crumble
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Ingredients
For the fruit filling
- 6 large plums , sliced
- 5 small apples cubed
- 3 tbsp sugar
- 2 tbsp unsalted butter , cubed
- 1 tsp vanilla extract (optional)
For the crumble topping
- ¾ up (150g) self-rising flour
- ½ cup (100g) soft light brown sugar
- 7 tbsp (100g) unsalted butter , cold and cubed
- ½ tsp ground cinnamon
- Pinch ground nutmeg
- 2 tbsp Demerara sugar
Instructions
- Preheat the oven to 350°F (180°C). Rinse the plums well and slice in half. Cut the flesh into small cubes and discard the stones.6 large plums
- Chop the apples into small pieces and add them and the plums into a medium baking dish. Sprinkle with the sugar and vanilla and top with the butter.5 small apples , 3 tbsp sugar, 2 tbsp unsalted butter, 1 tsp vanilla extract
- Place all the crumble ingredients in a bowl. Use your fingers to rub the butter into the flour and sugar until you have a crumbly sandy texture that forms clumps when pinched together.¾ up (150g) self-rising flour, ½ cup (100g) soft light brown sugar, 7 tbsp (100g) unsalted butter , ½ tsp ground cinnamon, Pinch ground nutmeg
- Cover the fruit with the crumble topping and sprinkle with Demerara sugar. Bake for 45-50 minutes, or until the filling is bubbling through the crumble and the topping is crunchy and golden.2 tbsp Demerara sugar
- Leave the crumble to cool down slightly before serving with vanilla ice cream, custard or cream.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
