Plum and Blackberry Crumble brings warm, seasonal flavors perfect for Thanksgiving gatherings. I created this simple dessert to highlight the vibrant fruits of autumn.
Contents
Plum and blackberry crumble recipe
Plum and Blackberry Crumble I adapted it from a classic plum crumble. It combines ripe plums and blackberries with a sweet, crumbly topping. The topping usually consists of plain flour, butter, oats, sugar, and sometimes nuts like hazelnuts. The toasted oats make the crumble extra crunchy and nutty.Â

Plum and blackberry crumble is a delectable dessert. It offers a harmonious blend of sweet and tart flavors. The combination of plums and blackberries creates a refreshing filling. A touch of sugar enhances the comforting filling. Warm spices like cinnamon or ginger add depth. They provide a cozy, autumnal feel. The crumble topping provides a satisfying crunch. Nutty undertones complement the soft, spiced fruit.
I hope this easy dessert pleases you. Here is how to make blackberry plum crumble:

Plum and Blackberry Crumble
Ingredients
Crumble Topping
- 50 g plain flour I used a gluten-free blend
- 40 g rolled oats gluten-free certified
- 50 g butter
- 35 g brown sugar
- 1 tsp mixed spice
Fruit
- 350 g plums halved and stoned
- 200 g blackberries
- 30 g brown sugar
- 4 tbsp red wine
- 1 tbsp water
- 1 tsp each of mixed spice, ginger, cinnamon
Instructions
- Preheat the oven to 180oC. Scatter oats on a baking tray and toast in the oven for 3-4 minutes until they start to release a nutty aroma. Set to one side.
- Put the plums in the pan with the water and sugar and place over a low heat, stirring until the sugar dissolves. Add the wine and spices and bring to the boil. Poach until the plums are just beginning to soften. Add the blackberries and cook for a further 2-3 minutes.
- Put all the crumble ingredients into a large mixing bowl and combine lightly with your fingertips. Stir through with a fork so that it doesn’t clump together.
- Ladle the fruit and juices into a baking dish and cover evenly with the crumble mixture. Bake for 20-30 mins until the topping is golden and crunchy.
- Serve warm with cream or custard.
Notes
Nutrition
Serving and pairing suggestions
Pairing suggestions
These drink options will enhance your enjoyment of plum and blackberry crumble.
- Cold Beverages
- Apple or cranberry juices enhance fruity notes.
- Sparkling water cleanses the palate.
- Lemonade complements sweetness.
- Hot Beverages
- Herbal teas complement fruit flavors.
- Dark roast coffee balances sweetness.
- Creamy hot chocolate enhances desserts.
- Alcoholic Options
- Fruity cider contrasts with crumble.
- Sweet dessert wines pair with fruit desserts.
- Port wine complements plums and blackberries.
Serving suggestions
Plum and blackberry crumble goes well with various accompaniments.
- Syrups like honey or maple syrup add sweetness when drizzled.
- Custard complements fruity flavors and adds a creamy texture.
- Vanilla ice cream enhances sweetness and contrasts the crumble’s warmth.
- Whipped cream adds richness when dolloped on top.
- Greek yogurt balances sweetness with its tangy flavor.
- Cream Fraiche adds tangy and rich flavor to complement fruitiness.
Variations
Here are 4 variations of the classic plum and blackberry crumble. Each offers a unique twist on the traditional recipe.
- Plum Blackberry Bars
- Crust includes flour, sugar, baking powder, butter, and egg.
- The fruit layer combines plums, blackberries, sugar, cornstarch, and lemon juice.
- Topping uses crust dough for a crumbly texture.
- Bake crust, add fruit mixture, and top with dough.
- Bake until bubbly and golden.
- Autumn Version with Nuts
- Fruit includes plums, blackberries, and chopped nuts.
- Topping uses oats, flour, cinnamon, oil, and syrup.
- Mix nuts into the topping for added crunch.
- Bake fruit and topping until golden.
- Berries Version
- Fruit includes plums, raspberries, and blueberries.
- The topping combines oats and butter.
- Bake fruit and topping until bubbly.
- Vegan Plum and Blackberry Crumble
- Fruit includes plums and blackberries.
- Topping uses oats, almond flour, and coconut oil.
- Mix dry ingredients with melted coconut oil.
- Bake fruit and topping until golden.