Plum & almond crumble slice

Plum & almond crumble slice

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(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


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



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 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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25th Jan, 2013
Pretty novice baker here - Would blackberries be nice with this AND plums or instead of plums do people think?!
c27858's picture
11th Dec, 2012
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.
12th Nov, 2012
12th Oct, 2012
Sorry - was so enthusiastic about my review that I forgot to rate it. Would give it 6 stars if I could.
12th Oct, 2012
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...
c27858's picture
12th Oct, 2012
This went down a treat on cake day at work !
6th Aug, 2012
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 ;-)
5th Aug, 2012
Great cake large amount of ground almonds lovely, used soft marg instead of butter as I always do.
14th Jun, 2012
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.
4th Feb, 2012
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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