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 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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20th Dec, 2011
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.
17th Oct, 2011
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!
7th Oct, 2011
Lovely cake. I always enjoy making this one in late summer/early autumn.
10th Sep, 2011
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
4th Sep, 2011
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!
2nd Sep, 2011
This was really easy to make, and the plums just melted into the sponge. Beautiful!
26th Aug, 2011
Brilliant way to use a plum glut. Rather too crumbly when taken on a picnic, but delicious
19th Aug, 2011
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.
13th Jun, 2011
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.
31st May, 2011
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.


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