Fresh Plum Crumble
Serve this warm with vanilla ice cream. It's a great way to sweeten the tart plums from the tree in your back yard.
Ingredients
Serves: 12
- 7 cups pitted and quartered plums
- 170g butter, softened
- 1 1/2 cups (330g) white sugar
- 2 eggs
- 1 1/2 cups (375g) sifted plain flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups (500ml) milk
- 2 teaspoons vanilla essence
- 1 cup (220g) white sugar
- 125g butter, softened
- 1/4 cup (30g) plain flour
- 1 teaspoon cinnamon
Directions
Preparation:30min ›
Cook:45min ›
Ready in:1hour15min
- Preheat oven to 180 degrees C. Grease a 20x30cm baking dish.
- Place the plums into the bottom of the prepared baking dish. In a large bowl, mash together 170g butter with 1 1/2 cup of white sugar until the mixture is smooth and creamy. Beat in eggs one at a time. Stir in 3 cups of flour, the baking powder and salt. Mix in the milk and vanilla essence to make a smooth batter. Pour the batter over the plums.
- Mix 1 cup of sugar, 125g of butter, 1/4 cup of flour and cinnamon together in a bowl to make a crumbly topping; spread over the batter.
- Bake in the preheated oven until a toothpick inserted in the centre of the cake comes out clean, 45 to 50 minutes.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(77)
Reviews in English (66)
First of all, I have to say that this is a delicious recipe! An excellent way of using seasonal fruit and the desert is huge so I highly recommend if you have a lot of mouths to feed (ie. morning tea at work?). The baking time for me was much longer than recommended. This could be my oven, or my baking dish, but I found an extra 30 minutes was required. The cake portion is quite dense so small pieces are fine to serve. The plums were delicious and tart and left me wanting more! Thank you for this recipe and I will definitely use again!! - 27 Feb 2016
Made this tonight for my DH and SIL, (sorry I don't care for desserts). They both gave this a solid 5 stars and said that it was really delicious. DH really wanted a second piece but he was already too full. I made this recipe exactly as posted. Thanks so much for posting this recipe. I will keep it in regular rotation, as it was fairly easy to make. - 19 Oct 2010 (Review from Allrecipes USA and Canada)
Excellent plain or with vanilla ice cream! I'd recommend adding the milk one cup at a time so it doesn't splash everywhere when you mix it in. I'd also suggest not softening the butter in the topping and just cutting it into the mixed dry ingredients instead. If it's soft, then the topping is very gooey and not crumbly at all. Tastes fine either way, but it's just hard to glop the topping on the top of the batter if it's gooey. - 10 Sep 2011 (Review from Allrecipes USA and Canada)
Write a review
