Partnered content with Kerrygold
Plum flapjack crumble
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Serves 6
Easy
Prep: 20 mins
Cook: 40 mins
plus cooling
A star rating of 5 out of 5.1 ratingRate
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Make this warming, sweet pud with seasonal plums in autumn. The flapjack topping is a great way to top a crumble as it has such a satisfying chewy texture
Vegetarian
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Homemade custard
A star rating of 4.6 out of 5.216 ratings
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Paid partnership with Kerrygold
"Seasonal plums are the ideal base for a warming, sweet pud. The flapjack topping I’ve made here is my favourite way to top a crumble as it has such a satisfying chewy texture."
- Alice Shields
This recipe has been produced and tested in partnership with Kerrygold
Ingredients
Nutrition
Units:
MetricUS
-
800g plums
stoned and roughly chopped (see tips below)
-
50g-75g light brown soft sugar
-
1 tbsp vanilla bean paste
-
cream, custard or ice cream, to serve
For the flapjack topping
- 175g Kerrygold Pure Irish Butter
- 100g light brown soft sugar
- 75g golden syrup
- 175g rolled oats
- 50g plain flour
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Nutrition: Per serving
- kcal557
- fat27g
- saturates16g
- carbs72g
- sugars46g
- fibre5g
- protein5g
- salt0.64g
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Method
-
step 1
Heat the oven to 180C/160C fan/gas 4. Mix the plums, 50g sugar (see tip below) and the vanilla in a shallow ovenproof dish. Bake for 15 mins until the plums have started to break down.
-
step 2
For the topping, melt the Kerrygold Pure Irish Butter in a pan over a medium heat and, once melted, cook, swirling the pan occasionally, until the butter has brown flecks and smells nutty. Remove from the heat and stir in the brown sugar and golden syrup until the sugar has dissolved. Stir in the oats and flour until just combined.
-
step 3
Dollop spoonfuls of the flapjack mixture over the plum filling and gently level the surface. Bake for 25 mins until golden. Serve with custard, cream or ice cream.
Recipe from Good Food magazine, October 2026
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