Plum & Berry Crumble

Baked plums, raspberries, and blueberries, topped with a buttery oaty streusel, this plum & berry crumble is perfect all summer long.

Prep Time15

Cook Time45

Total Time1

Course: Afternoon Kaffee, Dessert

Cuisine: American, German

Keyword: crumble, plums, raspberries, Streusel

Servings:

Calories: 364kcal

Preheat the oven to 350 F and place a rack in the center of the oven.
Rinse the plums. Cut them in half down the crack and through the stem top. Twist the halves apart, then cut each half in half again to remove the pit. Cut each half in half again and then cut those slices into 3.
Add the plums along with the frozen berries and sugar into your baking dish. Mine is 5" x 5" and 2" deep but check the tips in the notes for a larger dish! The fruit should come to within 1/2" of the top edge of the dish.
Stir to combine and set aside while you make the streusel.

In a medium bowl use a fork to stir together the soft butter, vanilla, sugar and salt. Pour in the flour and oats.
Using the fork again, rub the butter mixture into the dry ingredients until all of it has been fully mixed in.

Clump the streusel and sprinkle it over the fruit.
Place the dish into the preheated oven and bake for 30 minutes. Rotate the cake 180 degrees and bake for 15-20 more minutes until the fruit is bubbling and the streusel is golden brown. You may need to bake longer if using a bigger baking dish but it should be about the same amount of time as long as your baking dish isn't more than 2" deep.
Once baked, remove from the oven and leave to cool for 5-10 minutes on a wire rack just so you don't burn your mouth.
To serve, optionally top with vanilla ice cream, whipped cream, or a vanilla custard sauce.

Tips for making Plum Crumble

I made this in a small 5" x 5" ceramic baking dish because I didn't feel like making a big one but if you are making it for a large group I recommend a 12" diameter round ceramic baking dish. In that case, scale the recipe up about 4.5x. The amount of fruit you need will somewhat depend on the type of berries and size of plums that you use. So use your best judgement, the fruit should come to about 1/2" below the top of the dish.
I'm writing this recipe with the streusel being made from all purpose flour which is what I normally use but when I made this, I had run out so I used whole wheat flour! Basically do what you please just don't sub in something like almond flour.
Use ripe fruit! While the fruit will soften once baked, you can't hide unripe fruit and it will still be crunchy. If that means using frozen, do it! I used fresh plums because I had them and then a mix of frozen raspberries and blueberries.
Fresh or frozen berries will work here, I used frozen raspberries and blueberries but you could also use blackberries or cherries or both. I don't recommend strawberries because they have too much water in them.
If you can't find plums, any stone fruit will work!
Top this with anything from vanilla ice cream, to whipped cream, to vanilla custard sauce or leave it plain!