Plum Crumble with Vanilla
Nothing fancy, no hidden secrets, classic and simple, Plum Crumble with Vanilla is ‘simply the best’! A layer of sweet, soft cooked plums with vanilla, topped with a buttery and crunchy crumble topping with a gorgeous gooey layer where the fruit meets the topping; winter comfort food that is hard to beat.
With ice cream 
With lashings of luscious custard
St Valentine’s Day
When thinking about culinary Valentine’s Day treats, more often than not, I think of chocolate. Despite the fact I’m in Switzerland, where more chocolate is consumed per head of population than any other country, I’ve gone ‘off piste’ with this sweet, fruity, crunchy, buttery, classic, which I guarantee, will win over your Valentine. Nothing quite says ‘I love you’ more than a bowl of hot crumble served with cold ice cream, fresh cream or lashings of luscious custard.
Crumbles are as perfect for a mid-week supper as they are for the fanciest of parties.
However, one of the most wonderful things about this crumble, indeed any crumble, is that they are as perfect for a mid-week supper as they are for the fanciest of parties. Guaranteed to put a smile on your family’s or guests’ faces, everyone will be fighting for second helpings and positively delighted that you didn’t serve a posh fancy pants dessert and had the good sense to make everyone’s favourite!
Where is this crumble recipe from?
I have 3 main crumble toppings, 2 of which include oats and nuts, but this topping is a very traditional recipe from Nigel Slater’s Real Cooking book, which I bought many moons ago. I love it for its simplicity (preparation) and melt in the mouth, sweet, buttery deliciousness. Plus, it works with a plethora of different fruits: see here for my Blackberry and Apple Crumble with Chai Spice and Vanilla.
How to make Plum Crumble with Vanilla
Collect all your ingredients together:
For the plum layer –
- prepared and chopped plums
- caster sugar
- water
- vanilla extract or vanilla sugar
For the crumble –
- plain/all-purpose flour
- unsalted butter
- fine salt
- caster sugar
How to make this delicious dessert:
First prepare and cook the plums –
- Remove the stones from the plums and chop into cubes. I cut each plum in half and cut each half into 8 small cubes. If you prefer larger or smaller pieces of fruit, cut into your chosen size.
- Cook the plums, sugar, water and vanilla in a saucepan over a medium heat until the plums have softened. This can take between 10 – 30 minutes, depending on how soft you want them, how hard the uncooked fruit is and how the large you have cut them. Stir from time to time. Take off the heat.
- Place a sieve over a jug or bowl and pour in the fruit. Strain the majority of the juice from the fruit. Set this aside to serve with the crumble.
- Transfer the fruit to your baking dish, level the surface and leave to cool before topping with the crumble mix.
Plum layer ingredients 
1 Prepared plums, sugar, water and vanilla 
2 Cook 
3 Strain 
Save the juice 
4 Transfer to baking dish
Now make the crumble topping whilst the fruit cools –
- Put the flour, salt and butter in the food processor and blitz for a few seconds until they resemble breadcrumbs. (Alternatively rub the butter into the flour by hand.)
- Add the sugar and pulse to combine. (Alternatively stir in the sugar.)
- Continue to pulse carefully until some of the crumbs stick together to make larger crumbs. (Alternatively rub the mixture together with your hands until some of the crumbs stick to make larger crumbs.)
- Tip on top of the plums and use your hands to spread evenly and break up any lumps which are too large.
- NB – If you are baking it immediately, you can add the crumble topping to hot or warm plums and then put it in the oven immediately.
- If you are not cooking it immediately, make sure the plums are at room temperature before adding the crumble topping.
- Cook in the centre of a pre-heated oven for about 35 – 45 minutes until the top is golden and hopefully some of the juices have bubbled up through the crumble.
- Leave to sit for 5 – 10 minutes before serving. Serve with the plum jus and your choice from fresh cream, natural yoghurt, lashings of luscious custard, ice cream or simply by itself.
Crumble Ingredients 
1 Pulse flour, salt and butter 
2 Add sugar and pulse 
3 Pulse to get larger crumbs 
4 Top plums with crumble 
5 Bake
Made this recipe?
If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.
Plum Crumble with Vanilla
Nothing fancy, no hidden secrets, classic and simple, Plum Crumble is 'simply the best'! A layer of sweet, soft cooked plums with vanilla, topped with a buttery and crunchy crumble topping; winter comfort food that is hard to beat.
Ingredients
For the plum layer –
- 800g – 900g prepared and chopped plums – stones removed and each chopped into 16 cubes
- 150g caster sugar
- 200ml water
- 1½ teaspoons vanilla extract or 8g vanilla sugar
For the crumble –
- 300g plain/all-purpose flour
- 200g unsalted butter
- ¼ teaspoon fine salt
- 150g caster sugar
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Preheat oven to 180°C/350°F/Gas 4 (fan 160°C)
-
Plums: remove the stones from the plums and chop into cubes. I cut each plum in half and chop each half into 8 small cubes. If you prefer larger or smaller pieces of fruit, cut into your chosen size.
-
Cook the plums, sugar, water and vanilla in a saucepan over a medium heat until the plums have softened. This can take between 10 – 30 minutes, depending on how soft you want them, how hard the uncooked fruit is and how the large you have cut them. Stir from time to time. Taste and adjust sweetness. Take off the heat.
-
Place a sieve over a jug or bowl and pour in the fruit. Strain the majority of the juice from the fruit. Set this aside to serve with the crumble.
-
Transfer the fruit to your baking dish, level the surface and leave to cool before topping with the crumble mix.
-
Crumble topping: put the flour, salt and butter in the food processor and blitz for a few seconds until they resemble breadcrumbs. (Alternatively rub the butter into the flour by hand.)
-
Add the sugar and pulse to combine. (Alternatively stir in the sugar.)
-
Continue to pulse carefully until some of the crumbs stick together to make larger crumbs. (Alternatively rub the mixture together with your hands until some of the crumbs stick to make larger crumbs.)
-
Tip on top of the plums and use your hands to spread evenly and break up any lumps which are too large.
NB
– If you are baking it immediately, you can add the crumble topping onto hot or warm plums and then put it in the oven immediately.
– If you are not cooking it immediately, make sure the plums are at room temperature before adding the crumble topping.
-
Cook in the centre of a pre-heated oven for about 35 – 45 minutes until the top is golden and hopefully some of the juices have bubbled up through the crumble.
-
Leave to sit for 5 – 10 minutes before serving.
-
Serve with the plum juice and your choice from fresh cream, natural yoghurt, lashings of luscious custard, ice cream or simply by itself.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- measuring jug/cups
- chopping board and knife
- saucepan
- measuring dish
- food processor
- ovenproof dish 20cm/8 inch x 20cm/8 inch square
Where is this crumble recipe from?
I have 3 main crumble toppings, 2 of which include oats and nuts, but this topping is a very traditional recipe from Nigel Slater’s Real Cooking book, which I bought many moons ago. I love it for its simplicity (preparation) and melt in the mouth, sweet, buttery deliciousness. Plus, it works with a plethora of different fruits: see here for my Blackberry and Apple Crumble with Chai Spice and Vanilla.
