Spiced plum & blackberry crumble

Spiced plum & blackberry crumble

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(8 ratings)

Prep: 20 mins Cook: 1 hr, 30 mins


Serves 6
Showcase fruit in a piping hot, oat-topped crumble delicately flavoured with cinnamon and star anise

Nutrition and extra info

  • Freeze before baking

Nutrition per serving

  • kcalories435
  • fat20g
  • saturates12g
  • carbs57g
  • sugars34g
  • fibre8g
  • protein6g
  • salt0.4g
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  • 140g plain flour
  • 140g butter, cut into small dice



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 85g soft brown sugar
  • 50g porridge oat
  • custard, to serve

For the fruit

  • 1kg ripe plum (about 14), halved and stoned



    The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…

  • 1 tbsp soft brown sugar
  • 1 tbsp plain flour
  • 2 star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • juice ½ lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 300g blackberry



    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

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  1. First, make the crumble topping. Put the flour and butter in a food processor and pulse to the texture of wet sand. Tip into a bowl and add the sugar and oats. Sprinkle the mixture with 2 tbsp cold water, then use a fork to mix everything together, creating a crumbly texture with a few large clumps. Chill until needed.

  2. Heat oven to 200C/180C fan/gas 6. Tip all the fruit ingredients, except the blackberries, into a large ovenproof dish. Add 50ml water, cover with foil and bake for 1 hr. Remove the foil and discard star anise. Add the blackberries to the dish, sprinkle over the crumble mixture and return to the oven for a further 25-30 mins until the top is golden. Serve hot with custard.

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Comments (9)

jthompson's picture

Crumble topping proportion fat to flour are totally out. Needed more flour and oats to get a good crumble.

jenclews's picture
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Crumble topping wasn't that good, sticky and had to be rescued with extra oats and flour. There are better recipes around.

sarahb1973's picture
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Fruit was a lovely flavour - used ground mixed spice and only plums as didn't have any blackberries.
Crumble was excellent, perfectly made by my 7 yr old daughter. Perfect texture, flavour and quantity. Serves hot with ice cream. Easily serves 8.

julie_m_noakes's picture
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Yummy! Crumble topping fine as per recipe too despite comments above. Add water a tiny bit at a time to prevent turning to pastry.

Suffolk Primrose's picture

I agree with the comments about the topping - mine was just a sticky mess! Added extra oats and flour and just about rescued it. Filling was lovely though i'm not convinced you need the flour, and you definitely don't need to pre cook the plums for an hour - 40 minutes is more than enough unless you want mush.

Frantic Flapjack's picture
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Due to the adverse comments above about the topping, I used the topping from the Maple Plum Crumble on this site and doubled it to go on the filling for this recipe. End result was excellent. Highly recommended and a taste of Autumn.

adinal's picture
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It's more than delcious...but I have to agree to glc that amounts of crumble topping seem wrong...anyway thanks! :)

gillinbrunei's picture

We made this recipe yesterday and found the filling delicious but the quantities for the crumble topping way off. Far too much butter and adding the 2tbsp of water turned it more into a pastry than a crumble topping. We tried it again with less butter and only a few drops of water and it was better but not perfect. We used the first batch of failed topping to make some biscuits today.

katariinasaarinen's picture
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Next time I will make bigger amount of crumble topping.

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