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Spiced plum & blackberry crumble

Spiced plum & blackberry crumble

A star rating of 4.3 out of 5.13 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Showcase fruit in a piping hot, oat-topped crumble delicately flavoured with cinnamon and star anise

  • Freezable (Freeze before baking)
Nutrition: per serving
low insalt0.4g


  • 140g plain flour
  • 140g butter , cut into small dice
  • 85g soft brown sugar
  • 50g porridge oat
  • custard , to serve

For the fruit

  • 1kg ripe plum (about 14), halved and stoned
  • 1 tbsp soft brown sugar
  • 1 tbsp plain flour
  • 2 star anise
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • juice ½ lemon
  • 300g blackberry


  • STEP 1

    First, make the crumble topping. Put the flour and butter in a food processor and pulse to the texture of wet sand. Tip into a bowl and add the sugar and oats. Sprinkle the mixture with 2 tbsp cold water, then use a fork to mix everything together, creating a crumbly texture with a few large clumps. Chill until needed.

  • STEP 2

    Heat oven to 200C/180C fan/gas 6. Tip all the fruit ingredients, except the blackberries, into a large ovenproof dish. Add 50ml water, cover with foil and bake for 1 hr. Remove the foil and discard star anise. Add the blackberries to the dish, sprinkle over the crumble mixture and return to the oven for a further 25-30 mins until the top is golden. Serve hot with custard.

Goes well with

Recipe from Good Food magazine, September 2012

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A star rating of 4.3 out of 5.13 ratings

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