Plum & almond crumble slice

Plum & almond crumble slice

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(49 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr, 5 mins Plus cooling

Skill level

Moderately easy

Servings

Cuts into 16 slices

A buttery traybake, full of new-season fruit and spice

Nutrition and extra info

Nutrition info

Nutrition

kcalories
360
protein
7g
carbs
26g
fat
26g
saturates
9g
fibre
2g
sugar
18g
salt
0.37g

Ingredients

  • 250g pack butter (this must be very cold)
  • 225g caster sugar
  • 300g ground almonds
  • 140g plain flour, plus 25g/1oz
  • 2 eggs
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • approx 6 plums, stoned and cut into sixths
  • 50g flaked almonds

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Method

  1. Heat oven to 180C/fan 160C/gas 4. Butter and line a 20 x 30cm baking tin with baking paper. Put the butter, sugar and ground almonds into a food processor, then pulse until the mixture resembles very rough breadcrumbs. Spoon out half the mix into a bowl and set aside.
  2. Add 140g flour into the mix in the processor and whizz until it just forms a dough. Tip into the tin and press down with the back of a spoon. Bake for 15-20 mins until golden. Leave to cool for 10 mins.
  3. To make the filling, put the remaining butter and the sugar and almond mix back into the processor, saving a few tbsp for the topping. Add the eggs, the 25g flour, cinnamon and baking powder and whizz to a soft batter. Spread over the base.
  4. Top with the plum pieces and a little extra caster sugar and cinnamon. Bake for 20 mins, then sprinkle with the remaining crumble mix and flaked almonds. Cook for another 20 mins or until golden. Leave to cool in the tin before slicing.

Recipe from Good Food magazine, September 2006

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Comments

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claurah's picture

Fabulous - a bit messy to make and it did take 15mins longer to cook but very very yummy. Will make again

mrsjenanderson's picture

iv made this a few times, and it always goes down well. Ive used plums, apricots and cherry pie filling.

deaconess's picture

We loved this traybake. I used half sugar and half sweetener to cut down the calories (a bit) and increased the flour to make up volume and it worked just as well.

Sarazzz's picture

Gorgeous! Didn't have enough ground almonds so used extra flour and was still yummy!

Stefhayes's picture

Made this with some fresh autumn Victoria plums from a friends garden. Absolutely delicious. Even hubbie loves it and he's not a fan of nuts!

tracy1979's picture

i just made this and had a slice still warm from the oven, its heavenly!i added some almond extract too

despinamina's picture

simply delicious!

deaconess's picture

Lovely recipe! I added some almond essence to the base layer for extra oomph and a bit more plum on top - delicious!

rebecca 15's picture

I made this tray bake last week. It was really fun to do, followed the recipe exactly and it came out perfectly. Eaten very quickly by friends and family. Will be making this again. Looked impressive for the amount of time it took.

cherylfisher's picture
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WOW! these are fantastic. My plums were a bit sour so I stewed them with a bit of sugar first. The contrast between the sharpness of the plums and sweet almond flavour was superb. Everyone loved them and were gobbled up in no time. I used a bit of almond essence in the batter too for extra flavour. Will definitely make again

Singstar999's picture
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This worked really well. Plums came out nice and juicy and it was a real hit with my husband! It was a little on the heavy side which made it rather filling, but otherwise it was delicious.

joanneflynn's picture
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Made this a few times. First time turned out perfectly. Second and third time my mixture was more like a frangipane than breadcrumbs. Was determined to make this again as knew how tasty it was. Fourth time I cut the butter into small cubes and put in the freezer for 45 mins. "breadcrumb" mixture was perfect. Lovely with custard and ice cream.

joanneflynn's picture
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Really tasty and easy. Turned out great, brilliant way to use up plums. Will definitely make again.

bluemoon25's picture
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Made this for my family on a night in and they all had empty plates afterwards! I found that in the first part, the mixture did not come out like breadcrumbs but it all tasted lovely, was more like batter all the way through! also, i did not have the normal red plums - i had brought yellow plums and although a lot sharper, once cooked they were very sweet!! i added 150g of ground almonds as that was all i had and could really taste it so dont think you really actually need 300g! added a small amount of dark brown, light brown and white sugar to the top at the end and it made it quite gooey! would recommend to all and it is soooooooo yummy! ideal for family or a bake sale etc! is def going into my recipe file!

emmabrett's picture
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This was delicious. I only had 200g of almonds and added a little flour to the crumble topping as it wasn't anywhere near breadcrumbs. It wasn't too much work as you are just using one base to make the layers but it did take quite a long time. I also forgot to leave the base to cool but it came out fine and won't last very long!

anne64's picture
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Made this several times always a hit, took into work disappeared in no time even been asked for the recipe twice.

emcs26's picture

Pretty novice baker here - Would blackberries be nice with this AND plums or instead of plums do people think?!

c27858's picture
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With the plums, it was delicious. It is now made in a coffee shop near to me and always sells out!. I am going to make it festive with mincemeat instead of plums.

crazymothercooker's picture
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Lovely!

neontree's picture
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Sorry - was so enthusiastic about my review that I forgot to rate it. Would give it 6 stars if I could.

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