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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7th Sep, 2010
Totally agree with all the above. Don't think it was that hard to do as mentioned in instructions, my 2yr old helped me. We added some wild blackberries and it was gorgeous!
4th Sep, 2010
PS Didn't leave to cool after the second stage, and ate straight out of the oven .
4th Sep, 2010
Very nice - I used quite a few more plums and less ground almonds (because I had run out) but this was lovely.
6th Nov, 2009
Absolutely delicious! A firm favorite in our house, have to be patient and let each layer cool as the recipe states, had one batch go really greasy because I was in a hurry, best to make when you have time but a very well loved dish.
20th Oct, 2009
This was really tasty bit of pain to make as I didnt have food processor so it was a bit of a pain, im sure it would be easier if you had one!
Frantic Flapjack
28th Sep, 2009
Turned out really well and a great way of using up plums. Very filling!
12th Sep, 2009
This is devine and was demolished in no time at all!
11th Sep, 2009
Just made for first time and a hit! As Cathryn above, my step 1 wasn't breadcrumb like, more like a paste but still worked out well. Very easy and will definitely be making again.
5th Sep, 2009
I've made this twice now and both times have been good. However the recipe does not read correctly when you get to step 3 as it says add the remaining butter. When I have completed step 1 I can never get it to bread crumb consistency it always go dough like. I assume if I added less butter it would then work as it should. Either way it is a tasty recipe and I've not had complaints!!
2nd Sep, 2009
YYYYYUUUUUUMMMMMM! it is a bit fiddly because you have to take it out of the oven twice to add more stuff, but well worth the effort. I had a nectarine that was a bit squidgy so I chopped that up and put it in as well! Everyone loved it! I will definitely make it again and I love anything with almonds any way!


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