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 7.0g, carbohydrate 26.0g, fat 26.0 g, saturated fat 9.0g, fibre 2.0g, sugar 18.0g, salt 0.37 g

Recipe from Good Food magazine, September 2006.

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Latest comments and suggestions

Results 41-60

  • Binder photo Womble_Lancs

    02 September 2011

    Womble_Lancs rated and commented on this recipe

    5 stars

    This was really easy to make, and the plums just melted into the sponge. Beautiful!

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  • Binder photo Kate

    04 September 2011

    Kate commented on this recipe

    Easy to make and very tasty. Bit concerned about how much mixture to keep back but worked out fine. Will be making again. Not crumbly at all as others suggested - maybe I did it wrong but tastes good anyway!

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  • Binder photo Jan Reid

    10 September 2011

    Jan Reid rated and commented on this recipe

    3 stars

    tasted lovely if a bit soggy, found it difficult to save some of the mix for the topping and by the time the cake had cooked the flaked almonds just sit on the top but a good tasting recipe

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  • Binder photo susan

    07 October 2011

    susan rated and commented on this recipe

    4 stars

    Lovely cake. I always enjoy making this one in late summer/early autumn.

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  • Binder photo My binder

    17 October 2011

    My binder rated and commented on this recipe

    5 stars

    I only had 200g ground almonds but the base was perfect - firm but not too soft or crunchy. I cut the plums into smaller pieces and added half a tsp of vanilla essence. I also added a little demerara sugar to the crumble mixture to make it crunchy. My work colleagues were super impressed!

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  • Binder photo lilmizchattabox

    20 December 2011

    lilmizchattabox commented on this recipe

    Does anyone know how long this would keep for? Would like to make some for a hamper, so would need to keep for a few days. Please let me know! Thanks.

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  • Binder photo pidge_pujing

    04 February 2012

    pidge_pujing rated and commented on this recipe

    4 stars

    Please help - tried to make this twice now and tastes amazing, BUT the base has burnt both times, despite following time/temperature in recipe. Could it be due to using a thickish tin to bake in, the baking paper or just needs less time in the oven? Any thoughts much appreciated, thanks!

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  • Binder photo lareina54dss

    14 June 2012

    lareina54dss commented on this recipe

    I must try this recipe, it sounds quick and easy, that's for me. Will write a comment when I've made this delicious sounding tray cake.

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  • Binder photo Carmen

    27 June 2012

    Carmen rated this recipe

    5 stars

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  • Binder photo Mary Chappell

    05 August 2012

    Mary Chappell rated and commented on this recipe

    5 stars

    Great cake large amount of ground almonds lovely, used soft marg instead of butter as I always do.

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  • Binder photo Tracey Watson

    06 August 2012

    Tracey Watson rated and commented on this recipe

    4 stars

    Although I thought it was a bit time consuming (do the base, in the oven, do the filling, in the oven, do the topping in the oven!) I have to admit the comments recevied at work today makes it so worthwhile! I did find that the mixture wasn't quite breadcrumb texture at the end of step 1, despite using v cold butter. But nonetheless, no-one complained ;-)

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  • Binder photo Carol

    12 October 2012

    Carol rated and commented on this recipe

    5 stars

    This went down a treat on cake day at work !

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  • Binder photo Sarah C

    12 October 2012

    Sarah C commented on this recipe

    This recipe is AMAZING! It's so amazing that I even though I managed to burnt the bottom of it was still one of the most amazing desserts I've ever had :) Looking forward to making it again when my parents come to visit. (Clearly, I will be attempting not to burn the base next time). Oh yeah, the plums I had were a little underripe so I stewed them very lightly with some agave syrup. I think that was the only thing I did differently...

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  • Binder photo Sarah C

    12 October 2012

    Sarah C rated and commented on this recipe

    5 stars

    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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  • Binder photo Crazy Mother Cooker

    12 November 2012

    Crazy Mother Cooker rated and commented on this recipe

    5 stars

    Lovely!

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  • Binder photo Carol

    11 December 2012

    Carol commented on this recipe

    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.

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  • Binder photo elainemcs

    25 January 2013

    elainemcs commented on this recipe

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

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  • Binder photo Anne

    02 February 2013

    Anne rated and commented on this recipe

    5 stars

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

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  • Binder photo Emma B

    21 February 2013

    Emma B rated and commented on this recipe

    5 stars

    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!

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  • Binder photo bluemoon25

    16 March 2013

    bluemoon25 rated and commented on this recipe

    5 stars

    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!

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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
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360 kcalories, protein 7.0g, carbohydrate 26.0g, fat 26.0 g, saturated fat 9.0g, fibre 2.0g, sugar 18.0g, salt 0.37 g

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