This plum crumble is buttery, dense, and perfectly fruity. Top it with vanilla ice cream for a one of a kind dessert!

slices on a plate of plum crumble

This plum crumble doesn’t skimp on texture. Between the crumbly topping and the silk prune filling, you’ll be lucky if you can stop at just one serving.

When plums are in season and abundant in my local farmer’s market, I can hardly resist baking with them. In my opinion, they are one of the best fruits to incorporate into so many different desserts. Why? As the sweet flesh bakes in the oven, it turns into a gummy, mildly sweet jam. Yum!

If you’re just as obsessed with plums, try out oatmeal plum cake or plum pie. You’ll love them!

How to Make Plum Crumble

Making plum crumble doesn’t require any technical baking skills or special ingredients. Below, find a quick rundown of the recipe before you get to baking.

  • Make the Crumble: Using a food processor, pulse the crumble ingredients together until well-combined. Set it aside in the fridge while you make the plum filling.
  • Make the Plum Filling: Using a sharp knife, dice the plums into evenly-sized small cubes. In a mixing bowl, toss the diced plums with flour, sugar, and lemon juice.
  • Assemble the Plum Crumble: Spread half of the crumble into a baking sheet. Next, top the crumble with the plum filling. Spread the remaining crumble on top.
  • Bake the Plum Crumble: Bake the plum crumble at 350°F for around 40 minutes or until it turns golden brown. Enjoy as-is or topped with a scoop of vanilla ice cream!

Tips for Making the Best Plum Crumble

Below, find some handy pro tips to help you make the best plum crumble on the planet.

  • Mind the measurements. To get the perfect crumbly texture, mind the measurements closely. Adding too much flour will make the crumble dry and adding too much butter will make it soggy.
  • Use the freshest plums you can find. Fresh, in-season plums will have the brightest and most sweet flavor. Avoid using canned or jarred plums.
  • Work with very cold butter for the crumble. Cold butter is ideal for baked goods that you want to form a nice crisp. Keep the butter refrigerated until right before you plan to make the crumble!
  • Add a bit of orange zest. If you want a citrusy pop of flavor, add a bit of orange zest to the plum filling.

Hot Tip: If you want thicker crumble, bake it in a pie dish or baking dish. Just make sure to increase the baking time by a couple minutes to compensate for the thickness.

slices on a plate of plum crumble

Storing Plum Crumble

  • Refrigerator: Store plum crumble in an airtight container or wrapped in plastic wrap in the refrigerator. It should stay fresh for 5 days.
  • Freezer: Freeze baked plum crumble by letting it cool completely first. Next, wrap each individual slice tightly in plastic wrap. Freeze for up to a month.


Can you freeze a cooked plum crumble?

Yes, you can freeze a cooked plum crumble. To do so, allow it to cool completely. Next, slice it into squares and wrap each tightly in plastic wrap. Pop in the freezer and store them for up to 1 month.

Why is my crumble topping soggy?

Your crumble likely turned out soggy if you used too much butter. Mind the measurements and you should be fine!

Can I make the crumble the day before?

Yes, you can make the crumble up to 24 hours in advance. Keep it covered with plastic wrap until you’re ready to bake to prevent it from absorbing any lingering smells in the refrigerator.

How long does plum crumble last?

Plum crumble will last up to 5 days when stored in an airtight container in the refrigerator.

What’s the difference between a crumble and a crisp?

The difference between a crumble and a crisp is that a crumble is dense and cakey throughout, while a crisp contains more fruit filling and an oat-based topping.

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About Author

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Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.