Plum Almond Crumble
Sweet plums baked under a buttery almond crumble until the fruit softens and the topping turns golden. A simple oven dessert that lets the plums do the work.
- Total
- 66 min
- Prep 15 · Cook 41 · Rest 10
- Serves
- 1
- Difficulty
- Easy
- Sweet
- Oven
Instructions
-
Heat the oven to 180°C. Halve the plums, twist out the stones and cut each half into 2 cm wedges. Spread them in a single layer in the baking dish.
~10 min
Cutting plums into even wedges ensures they cook at the same rate and soften uniformly.
-
Sprinkle 40 g of the sugar over the plums and toss gently so every wedge is coated. Set aside while you make the topping.
~3 min
Sugar draws out plum juices, creating a syrupy base that prevents burning and adds sweetness.
-
Put the flour, the remaining 80 g sugar, the pinch of salt and the butter in a bowl. Rub the butter into the dry ingredients with your fingertips or a pastry blender until the mixture looks like coarse breadcrumbs. Stir in the almonds.
~6 min
Rubbing butter into flour coats the flour particles, limiting gluten development and creating a tender, crumbly topping.
-
Beat the egg lightly and pour it over the crumb mixture. Stir with a fork until the crumbs are evenly moistened and clump together when squeezed.
~2 min
Egg binds the crumbs into clumps that hold their shape and brown evenly during baking.
-
Scatter the crumble over the plums in an even layer, leaving a few gaps so steam can escape. Bake until the fruit bubbles at the edges and the topping is deep golden brown, 30 to 35 minutes.
~35 min
Gaps allow steam to escape, keeping the topping crisp instead of soggy.
If your plums are very juicy, the crumble may look wet at the edges; that is normal. The topping stays crisp because the egg binds it into clumps that brown on top.
-
Let the crumble stand for 10 minutes so the juices thicken slightly. Serve warm.
~10 min
Resting lets the juices thicken slightly and the crumble set, making it easier to serve.