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


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


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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!
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!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?