Description
Juicy, sweet-tart plums and soft, honeyed pears are baked under a golden, buttery, oaty crumble topping until bubbling and crisp. It’s the ultimate autumn dessert, but so simple you can make it any time of year with just a handful of pantry staples.
Ingredients
Scale
For the Fruit Filling
- 500g (about 4-5) ripe plums, stoned and sliced
- 500g (about 3) ripe pears, peeled, cored and chopped
- 75g light brown sugar (adjust to taste depending on fruit sweetness)
- 1 tbsp plain flour (all-purpose flour)
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg or ginger
- 1 tsp vanilla extract
- 1 tbsp lemon juice
For the Crunchy Crumble Topping
- 150g plain flour (all-purpose flour)
- 100g rolled oats (old-fashioned oats)
- 100g light brown sugar or demerara sugar for extra crunch
- 100g cold unsalted butter, cubed
- Pinch of salt
- 50g flaked almonds or chopped hazelnuts (optional)
Instructions
- Preheat your oven to 190°C / 375°F (170°C fan). Lightly butter your 9-inch (23cm) baking dish.
- In a large bowl, combine the sliced plums and chopped pears. Add the brown sugar, 1 tbsp flour, cinnamon, nutmeg, vanilla extract and lemon juice. Toss gently until the fruit is evenly coated. Pour the mixture into your prepared baking dish and spread into an even layer.
- In a separate bowl, combine the flour, oats, sugar, and salt. Add the cold cubed butter. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs with some larger pea-sized clumps. Stir in the flaked almonds if using. Do not overmix – clumps mean a crunchier topping.
- Sprinkle the crumble topping evenly over the fruit layer. Make sure to cover the fruit completely right to the edges.
- Place the dish on a baking tray to catch any drips. Bake for 35-40 minutes, until the topping is deep golden brown and the fruit juices are bubbling up around the edges.
- Let the crumble rest for 10-15 minutes before serving. This allows the fruit filling to set slightly.
Notes
- Use ripe but still firm fruit so it holds its shape during baking. Chop pears and plums into 1-2cm chunks to avoid turning to mush.
- Use cold unsalted butter for a crisp, crunchy topping; if your kitchen is warm, chill the topping for 10 minutes before baking.
- Do not skip the lemon juice – it brightens the flavour and prevents the pears from browning.
- Prep Time: 15 minutes
- Total Time: 50-55 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking