Plum and Cinnamon Crumble 6.000

Quentin Bacon

May 1, 2009

Serve warm, with vanilla ice cream. If the plums you're using are not quite ripe, coarsely chop them instead of cutting them into wedges.

Servings: 6
  • For the filling
  • 2 pounds ripe plums, halved, pitted, each cut into 6 wedges (see headnote)
  • 1/3 cup sugar
  • 2 cinnamon sticks
  • For the topping
  • 3/4 cup flour
  • 1/4 to 1/2 cup sugar
  • 8 tablespoons rolled oats (not instant)
  • 4 ounces (1 stick) cold unsalted butter, cut into pieces
  • 3/4 cup sliced almonds, coarsely chopped


For the filling: Combine the plums and sugar in an ungreased 8-inch-square baking dish; toss to coat and spread evenly. Tuck the cinnamon sticks beneath the fruit.

Preheat the oven to 350 degrees.

For the topping: Combine the flour, sugar to taste and oats in a medium bowl; mix well. Use your fingers to work the butter into the mixture until small, moist clumps form. Add the almonds and stir to combine.

Sprinkle the topping evenly over the fruit. Bake for 45 minutes or until the juices are bubbling, the fruit is tender and the topping is golden brown. Let cool for at least 5 minutes; discard the cinnamon sticks before serving.

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Recipe Source

Adapted from Curtis Stone's "Relaxed Cooking" (Clarkson Potter, 2009).

Tested by Randy Richter.

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