Plum & almond crumble slice

Plum & almond crumble slice

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

Difficulty and servings

Moderately easy

Cuts into 16 slices

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 1 hr 5 mins

plus cooling

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.
Try

Make it by hand

If you don't have a food processor, rub the ingredients for Step 1 together with your fingers. Pop the bowl in the fridge for 10 mins if the butter turns greasy. For the rest of the recipe, use a pair of electric beaters, or a wooden spoon and a mixing bowl.

360 kcalories, protein 7g, carbohydrate 26g, fat 26 g, saturated fat 9g, fibre 2g, sugar 18g, salt 0.37 g

Recipe from Good Food magazine, September 2006.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 21-40

  • Binder photo Joy

    20 October 2009

    Joy commented on this recipe

    This was really tasty bit of pain to make as I didnt have food processor so it was a bit of a pain, im sure it would be easier if you had one!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Jessie

    06 November 2009

    Jessie rated and commented on this recipe

    5 stars

    Absolutely delicious! A firm favorite in our house, have to be patient and let each layer cool as the recipe states, had one batch go really greasy because I was in a hurry, best to make when you have time but a very well loved dish.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo ang

    04 September 2010

    ang rated and commented on this recipe

    4 stars

    Very nice - I used quite a few more plums and less ground almonds (because I had run out) but this was lovely.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo ang

    04 September 2010

    ang commented on this recipe

    PS Didn't leave to cool after the second stage, and ate straight out of the oven .

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo K!

    07 September 2010

    K! commented on this recipe

    Totally agree with all the above. Don't think it was that hard to do as mentioned in instructions, my 2yr old helped me. We added some wild blackberries and it was gorgeous!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo nomnom

    15 September 2010

    nomnom rated and commented on this recipe

    5 stars

    all I can say is YUMMY!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Belkey

    20 September 2010

    Belkey rated and commented on this recipe

    4 stars

    This was delicious, although I needed to add an egg to the base layer to make it into a dough, also pretty much all my flaked almonds feel off the top, but hey ho! Tasty yummy as cake and also warm with ice-cream for pud.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo amy

    26 September 2010

    amy rated and commented on this recipe

    4 stars

    wish i'd have added more plums, but still delicious!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Lidewij

    14 October 2010

    Lidewij rated and commented on this recipe

    4 stars

    Really yummy recipe. However, I would cut the plums in smaller pieces next time, to distribute more evenly.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo sarahdash

    15 November 2010

    sarahdash rated and commented on this recipe

    3 stars

    Incredibly sticky, doesn't hold together very well but the other half just demolished it in a bowl for pudding each night with some cream.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Mammabat

    14 December 2010

    Mammabat commented on this recipe

    I made this and only used 150g of ground almonds as thats all I had, I ve also made it with figs instead of plums and it was lovely, served warm with a good vanilla ice cream... its our Christmas dessert this year as ive got loads of bottled figs and we dont much care for Christmas pudding!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Mammabat

    14 December 2010

    Mammabat rated and commented on this recipe

    5 stars

    forgot to rate... silly old Bat!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Kath

    29 December 2010

    Kath rated and commented on this recipe

    5 stars

    Great recipe, substituted the flour with gluten-free flour which worked really well. It's become a favourite, everyone loves it!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Cottagecook

    25 January 2011

    Cottagecook commented on this recipe

    I couldn't get hold of plums, so used apples instead! Turned out beautifully and went down very well. Next time i will make extra crumble for the topping. Yum!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Helen McBain

    09 February 2011

    Helen McBain rated and commented on this recipe

    5 stars

    I made this yesterday with my daughter and niece, we made it by hand rather than in a food processor and the girls had a great time making it. The recipe works perfectly and if a 2 and 5 year old can make it then anyone can! I swapped half the ground almonds for oats cause I'd ran out and it still worked well. The girls and the rest of the family were very happy with their results!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Vivo

    31 May 2011

    Vivo rated and commented on this recipe

    5 stars

    I made this for my sisters 60th Birthday party. It got rave reviews! My brother described it as a 'trensendent' dessert (= very very yum). Not a scrap of it left over. Strongly recommend it and will be making it again.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Cakes

    13 June 2011

    Cakes rated and commented on this recipe

    5 stars

    Amazing recipe, absolutely delicious & I think it's one of those where you can deviate a bit and it'll still be gorgeous. I doubled the recipe to fill a large bakingtray. Having read other comments I didn't double the butter (did about x1.7 instead) and it didn't matter, the pastry was light & crispy and the filling was moist. My base never resembled breadcrumbs either. For the topping, because I had dough instead of breadcrumbs, I added more flour, 100g of chopped almonds and some granulated brown sugar, so it was a bit more crumbly to spread on top and easier to cut without losing it. It was so so delicious, the ones I took to kindergarten went in a blink and my husband and both children ( 4 and 2) loved it too. Don't normally write reviews, but this cake is straight into family favourites.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Jane

    21 July 2011

    Jane rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Avril

    19 August 2011

    Avril rated and commented on this recipe

    5 stars

    Made this with raspberries when the family came to stay, and everyone loved it. For the topping, I just broke off blobs of the mixture and scattered them over the top, thinking perhaps the raspberries would burn or dry up as some were left uncovered, but it cooked perfectly. A great dessert - perhaps a touch sweet - and what was left over kept well, uncovered, in the fridge. I can highly recommend this one.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Penie

    26 August 2011

    Penie rated and commented on this recipe

    4 stars

    Brilliant way to use a plum glut. Rather too crumbly when taken on a picnic, but delicious

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Moderately easy

Cuts into 16 slices

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 1 hr 5 mins

plus cooling

Great with a cup of tea

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
Print this recipe
Add to your binder

360 kcalories, protein 7g, carbohydrate 26g, fat 26 g, saturated fat 9g, fibre 2g, sugar 18g, salt 0.37 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close