Plum Crumble

Italian Plums from Hepworth Farms

So many gorgeous plums at the last delivery!  I usually don’t cook fruit in the summer.  It is so tasty to eat fresh and turning the oven on is always unpleasant.  But the plums were ripening too fast so I had to give this recipe a try.   I made a few changes from the original recipe when I made it the first time with blueberries last spring (

Plum Crumble Recipe (adapted from Laura Calder)


  • 3/4 c. of butter (I used Earth Balance Buttery Spread Sticks)
  • 1 c. Brown Sugar (I used Maple Sugar)
  • 1 1/2 c. ground almonds
  • 1 c. rolled oats
  • pinch of salt

Plum Filling:

  • 4 c. plums (I think I used a lot more) cut into small bites
  • 1/4 c. sugar (Again, I used Maple Sugar)
  • 2 T. flour (I used corn starch)
  • a pinch of salt

Heat oven to 400 degrees and butter 8inch baking dish.

Toss fruit with sugar, flour and salt and tumble into the baking dish.

Cream together butter and sugar.  Cut in the almonds and oats.  Sprinkle crumble over the fruit and press down a bit.  (I actually only used half of the crumble topping for this dish.  Heavy on the fruit, light on the crumble.)

Bake unit fruit is soft and top is crisp- around 40 minutes.  Let sit before serving.


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