Plum & almond crumble slice

Plum & almond crumble slice

  • 1
  • 2
  • 3
  • 4
  • 5
(61 ratings)

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

More effort

Cuts into 16 slices
A buttery traybake, full of new-season fruit and spice

Nutrition and extra info

Nutrition:

  • kcal360
  • fat26g
  • saturates9g
  • carbs26g
  • sugars18g
  • fibre2g
  • protein7g
  • salt0.37g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 250g pack butter (this must be very cold)
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 225g caster sugar
  • 300g ground almond
  • 140g plain flour, plus 25g/1oz
  • 2 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 tsp cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • approx 6 plums, stoned and cut into sixths
    Plum

    Plum

    pl-um

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

  • 50g flaked almond

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
bmcleod
30th Apr, 2020
How much of the butter do you put in for step 1? Step 3 says to add remaining butter. I’ve just tried this and certainly didn’t get a crumble mix after processing very cold butter
Luke Horncastle's picture
Luke Horncastle
8th May, 2020
It says to put half in a bowl. Step three is put the remaining butter, sugar and almond mix back into the processor.
hheath
22nd May, 2020
Slightly confused by this comment, since the method above just says "Put the butter, sugar and ground almonds into a food processor" - it doesn't mention "put half in a bowl" at all. There is no mention at all of the quantity of butter used until you get to Step 3, at which point it says (as the OP says above) to "add remaining butter". Very confusing, and a mistake on the part of BBC Good Food!
Nessa79
19th Jun, 2020
End of first paragraph.
trumpetgirl's picture
trumpetgirl
16th Sep, 2018
5.05
Fab recipe. I didn't have the correct size tin (too big or too small) so I went with the too small 22 x 22 & I had enough mixture to make 7 individual ones in a muffin tin. My almonds didn't stick on top but hey ho, not the end of the world. It's a fiddly little tray bake with all the different stages but it was so worth it.
kathryndonna's picture
kathryndonna
31st Aug, 2017
5.05
This is so delicious. I have made it twice in the last 2 weeks, trying to use up a glut of plums but would easily work with other fruits, particularly stone fruits. Easy to make and the recipe works perfectly. Freezes well too.
lizleicester
10th Apr, 2016
4.05
Delicious. Mine had to be dairy free but you couldn't tell from the result, which was wolfed down as a warm pudding and then sliced and eaten cold with cups of tea later.
suemoss1
31st Oct, 2015
Just made this not sure where I went wrong, base is overcooked, crumble is dry, in-laws on the way!!!
claurah
7th Nov, 2013
Fabulous - a bit messy to make and it did take 15mins longer to cook but very very yummy. Will make again
mrsjenanderson
18th Jan, 2014
iv made this a few times, and it always goes down well. Ive used plums, apricots and cherry pie filling.

Pages

Tracey Wells
22nd Aug, 2018
Could I make this without the nuts? If yes how would I adjust the recipe.
Beverly Marsh's picture
Beverly Marsh
7th Dec, 2017
what brings the breadcrumb mix together to form the dough? I'm making it at school and I'm a bit confused
goodfoodteam's picture
goodfoodteam
10th Dec, 2017
Thanks for your question. The butter should start to make the mixture start to clump. If it doesn't, tip it into the tin and press with the back of a spoon and if it's still too crumbly use your hands. The heat of your hands should help it stick.
mollywinter93
5th Sep, 2014
So tasty, made this to use up some of our home-grown plums. I too found that the mixture did not quite form breadcrumbs but it still turned out lovely. Just wondering if anyone has tried freezing it? I've got lots more plums and would like to freeze some of the slice for my mum's Macmillan coffee morning.
goodfoodteam's picture
goodfoodteam
16th Sep, 2014
Hi there, thanks for your question, the topping would freeze well. Thanks.
rejumal
24th Jan, 2016
I think to get the right consistency of crumble you need to add a bit of flour to the mixture, otherwise the mixture is too doughy.
Want to receive regular food and recipe web notifications from us?