Plum & almond crumble slice

Plum & almond crumble slice

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(65 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


  • kcal360
  • fat26g
  • saturates9g
  • carbs26g
  • sugars18g
  • fibre2g
  • protein7g
  • salt0.37g
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  • 250g pack butter (this must be very cold)



    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



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

  • 1 tsp cinnamon



    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



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

  • 50g flaked almond


  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.

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Comments, questions and tips

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18th Jan, 2014
iv made this a few times, and it always goes down well. Ive used plums, apricots and cherry pie filling.
5th Oct, 2013
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.
2nd Oct, 2013
Gorgeous! Didn't have enough ground almonds so used extra flour and was still yummy!
1st Oct, 2013
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!
26th Sep, 2013
i just made this and had a slice still warm from the oven, its heavenly!i added some almond extract too
24th Sep, 2013
simply delicious!
20th Sep, 2013
Lovely recipe! I added some almond essence to the base layer for extra oomph and a bit more plum on top - delicious!
rebecca 15
15th Sep, 2013
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.
8th Sep, 2013
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
21st Aug, 2013
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.


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