You can make Delia Smith plum crumble with juicy plums, demerara sugar and cinnamon, all hidden under a crunchy wholemeal and hazelnut crumble. You lay the plums in the dish, scatter the crumble over them and bake it at 180°C until the juices bubble up. It feeds 4 to 6 people and is ready in about 1¼ hours.
Delia first published it in 1978, in her Cookery Course, as Plum and Cinnamon Nut Crumble. Any nut will do, she says, but hazelnuts are the ones she likes best, and they make the topping wonderfully crunchy. Her Complete Cookery Course came back to the idea in 1992, this time with damsons or plums.
That nutty topping is what sets this crumble apart from her others. Her almond apple crumble is made with almonds and white flour, and her apple and blackberry crumble is its autumn twin.
Delia Smith Plum Crumble Recipe
Halved plums with demerara and cinnamon under a nutty, toasted wholemeal crumble.
6
servings15
minutes1
hour460
kcalIngredients
- For the plums:
900g plums
110g demerara sugar
1 teaspoon ground cinnamon
- For the crumble:
75g butter, plus a little for the dish
175g wholemeal flour
75g demerara sugar
75g hazelnuts (or other nuts), finely chopped
1 teaspoon ground cinnamon
- To serve:
thick pouring cream
Directions
- Oven: Heat the oven to 180°C, fan 160°C, gas mark 4. Butter a baking dish of about 845ml (1½ pints).
- Plums: Rinse the plums and drain them well. Halve them, take out the stones and lay them in the dish.
- Spice: Sprinkle the 110g of demerara sugar and the cinnamon over the plums.
- Crumble: Rub the butter into the wholemeal flour, then add the sugar and mix to the breadcrumb stage. Stir in the chopped nuts and the second teaspoon of cinnamon.
- Top: Scatter the crumble evenly over the plums.
- Bake: Stand the dish on a baking sheet and bake in the centre of the oven for 45 minutes to 1 hour. It is ready when the plums are cooked and the top is golden and crunchy.
- Serve: Serve it warm with thick pouring cream, so the cream runs into the plum juices.
Notes
- Her 1978 recipe simply rinses the plums. Her 1992 version halves and stones them first, which makes every spoonful easier to eat.
FAQs
Do I need to stone the plums for plum crumble?
Yes, it is best to stone them, and Delia’s 1992 version says plums should be halved and stoned before they go into the dish. Her earlier recipe only mentions rinsing and draining them, so the stoning tip comes from the later book.
Damsons are the exception, because they are small and fiddly. She leaves their stones in and lets everyone pick them out at the table.
Can I make plum crumble with damsons?
Yes, the 1992 version of her cookery course makes the same crumble with 900g of damsons or plums. She sprinkles the fruit with demerara and cinnamon and covers it with her nut crumble, which she thinks suits it best.
Damsons are sharper than most plums, so add a little more demerara if yours taste tart. Everything else, from the dish to the topping, stays the same.
Which nuts are best in a plum crumble?
Hazelnuts are her favourite here, though Delia says any sort of nut will work. You need about 75g, finely chopped, stirred into the crumble once the butter and sugar are rubbed in.
Keep a little texture when you chop them, because the nuts give the topping its crunch. Almonds or walnuts make a good change if that is what you have.
Can I use plain flour for plum crumble?
You can, because her basic crumble topping in the Complete Cookery Course works with plain or wholewheat flour. This plum version uses wholemeal flour for a nuttier taste, and its nut topping keeps the sugar down to 75g.
With plain flour, keep the same weights of flour, butter, sugar and nuts. The crumble will be a little paler and softer, but just as good with the plums.
How long does plum crumble take to bake?
Her 1978 recipe gives it the best part of an hour at 180°C, in the middle of the oven. Her 1992 book bakes its crumbles on a high shelf for 30 to 40 minutes instead, until the top is just tinged with brown.
So judge it by eye as well as by the clock. The plums should be soft and bubbling at the edges, and the crumble crisp all over.
How much sugar goes into plum crumble?
Delia sprinkles 110g of demerara over the plums and adds another 75g to the crumble. Her 1992 damson version allows anything from 110g to 175g on the fruit, depending on how sharp it is.
Ripe, sweet plums need only the smaller amount. Taste one before you start, and you will know which end of the range to use.
