Plums Crumble

A decade ago, this was my go-to dessert, super easy to make, yummy to eat and absolutely perfect for summer days especially as plums are at their very best this season. However since moving to the UK my plums crumble found itself pushed aside for the apple version, only to recently find it’s way back to our hearts.

This is a sumptuous and juicy crumble cake that is super easy to make, wonderfully colourful looking and has the most succulent sweet fruit mix under it’s crunchy almond flavoured crumble.

The plums in this version can, of course, be replaced with any other fruit, or better yet topped with lovely summer berries.


500 gram fresh plums
¼ cup blueberries
½ Lemon – juice & zest
1 tbsp sugar
½ tsp cinnamon
100 gram cold butter
2 tbsp caster sugar
½ tsp cinnamon
1 cup flour
½ cup almond flour
1 tsp almond extract


Preheat oven to 210°C (190° fan) \ Gas 6 \ 420 °F
Mix brown sugar, lemon juice and half the cinnamon together, cube the plums, I cut into quarters however any size works, and mix with the sugar mix.

Set in a baking try

With the help of a pastry blender blend the butter, flour, almond flour, caster sugar, almond extract and second half of the cinnamon until sandy texture.

Pour the crumble mixture onto the fruits, making sure the fruits are completely covered.

Bake in a preheated oven for 35-40 minutes, until the fruit bubbles from underneath.


For extra crunch, add ¼ cup of almond flakes to the crumble mixture.

For an almond free crumble – exchange the almond flour with oatmeal and the almond extract with vanilla extract.

For a juicier fruit mix, bake the fruits for 10 minutes before adding the crumble. Make sure the fruits are completely chilled before adding the crumble.