Go Back
–+ servings
British crumble with plum and blackberry is on the bowl

Plum and Blackberry Crumble

A delightful fall dessert that combines the sweet-tart flavors of juicy plums and blackberries with a crisp, buttery topping.
No ratings yet
Print Recipe Pin Recipe Save Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert, Snack
Cuisine American, British
Servings 6

Nutrition

Calories: 185kcalCarbohydrates: 30gProtein: 2gFat: 6gSaturated Fat: 3.5gSodium: 30mgFiber: 3gSugar: 19g

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

- Most of the alcohol is boiled off in this blackberry and plum crumble recipe. You can replace the wine with the juice of one lemon.
- Make sure to use certified gluten-free oats.
Keyword baking recipes, British baking, gluten-free recipe, homemade dessert, plump and blackberry crumble, Thanksgiving recipe
Love this recipe?Let us know how it turned out!