Fresh Blue Plum Crumble Dessert Recipe (It’s Easy!)

I think plums are an underappreciated fruit, and when they come on sale, I love to make this blue plum crumble dessert recipe. I’m totally in love with all crumble desserts, like my blackberry crumble! I love them so much that I have a goal to create a crumble recipe with every single fruit. Blue plums can be eaten raw, but the fruit is quite tart (and sometimes bitter). But when cooked, especially in a dessert recipe like this one, they get anupgrade that bakes that bitter flavor right out.

What I Love About This Plum Crumble Dessert Recipe

You can create crumble with many different types of toppings. I’ve created a great crumble from graham crackers, saltines, flour, even vanilla wafer cookies, or even Cheerio’s!

Crumbles are easy to prepare, and you can use any fruit whether frozen, in season, or just because you love it. This recipe is wonderful for farmers’ market shopping! Go take a trip, see what is available, and bake to your heart’s content.

Blue plums are also very good for you as is most fruit. They are a good source of vitamins, minerals, and dietary fiber. The addition of walnuts adds beneficial fats and protein, and it makes the crumble even more satisfying. I love walnuts just as much as I love plums!

Impress your guests, even if you aren’t an experienced baker! This recipe is straightforward, requiring minimal ingredients and steps. It’s a hassle-free way to create a delicious dessert. Score!

Kitchen Equipment Needed

• Baking dish
• Mixing bowl
• Measuring cups
• Measuring spoons
• Knife
• Cutting board

About Blue Plums

I think the blue plum is the most common around my area. They typically ripen later in the summer through early fall, so about August through October. Plum trees stand out as an excellent choice for both novice and seasoned gardeners. They’re resilient to cold, demand minimal upkeep once settled, and yield abundant harvests of delectable stone fruits.

If you want to grow your own fruit, plums are easy trees. Dwarf varieties can keep your tree within reach. They even have self-pollinating varieties. (Otherwise you need two trees to get fruit.)

Some Varieties

• Stanley Plum: The Stanley plum is celebrated for its sweet flavor and adaptability, making it a favored choice for both eating fresh and culinary use. Characterized by deep blue skin and vibrant yellow, juicy flesh, the Stanley is a common fixture in both orchards and kitchens. Harvested in early fall, this variety is particularly suited for canning, drying, or jam-making, thanks to its high sugar content and solid texture.
• Damson Plum: Notably smaller and tart than many other varieties, the Damson plum boasts a rich, astringent taste that shines in cooking and baking. Covered in dark indigo skin, its yellow, firm flesh is perfect for preserves, jams, and jellies, balancing its tartness with added sweetness. Damson plums are also a preferred choice for crafting plum wine or liqueur.
• Italian Prune Plum: The Italian Prune, also known as the Italian Plum, is a freestone variety, meaning the pit easily separates from the fruit’s flesh. It features a lengthy, oval shape and deep blue skin, encasing amber-yellow flesh. Esteemed for its deep, sweet flavor, the Italian Prune is often dried into prunes but also excels in baked goods, cooked dishes, or eaten fresh, offering versatility to plum aficionados.
• Victoria Plum: While the Victoria plum may not exhibit as intense a blue shade as other varieties, it is notable for its dusky blue-tinted skin and sweet, amber flesh. Especially popular in the UK, this variety is prized for its succulent, sweet taste, ideal for desserts, jams, or enjoying as is. The Victoria plum typically ripens in late summer, ready for harvest around late August and September.

Pairing Suggestions

• A classic cup of coffee or tea is always perfect. Try out my Moroccan Mint Green Tea! Or my Hazelnut Mocha Coffee Recipe!
• Or how about some The Decadent Brandy Alexander Recipe With Vanilla Ice Cream?
• Or maybe some No Churn Strawberry Ice Cream Recipe!
• For double the sweetness, try my Tubby Custard.

FAQs

1. Do I need to add flour to the fruit base of my plum crumble? No, adding flour to the fruit base of your crumble isn’t a must. But, if you’re dealing with super juicy plums, a sprinkle of corn flour can thicken things up just enough, keeping the sauce from going all runny on you. This tweak is all about hitting that sweet spot in consistency without messing with the taste.
2. Which is better for the crumble topping, white or whole wheat flour? It’s really up to what you like. White flour gives you a lighter, airier topping, while whole wheat throws in a denser, heartier vibe with a bit more of a nutty taste. Play around with both and see which one nails it for your crumble.
3. How do I store leftover plum crumble? Pop it in an airtight container and it’ll hang out just fine in the fridge for up to four days. Thinking longer term? Freeze it for up to four months. Make sure it’s well wrapped to dodge freezer burn. Thaw it in the fridge then warm it up in the oven to get it back to its prime.
4. Can I freeze the plum crumble? Absolutely, freezing’s a great move. Cool it down, tuck it into a freezer-friendly container, and make sure it’s sealed up tight to keep freezer burn at bay. You’ve got a solid four months of storage. Thaw and reheat whenever you’re ready for another round.
5. Are there any dairy-free substitutions for the butter in the crumble topping? Swap out the butter for a plant-based alternative like non-dairy butter or margarine. Aim for something with a similar fat ratio to ensure your topping still turns out super crispy and full of flavor, just like the original.
6. Can I make this recipe gluten-free? Swap in a gluten-free all-purpose flour mix for the regular flour to keep things gluten-free. Avoid using corn flour here, except for thickening the fruit part. Pick a blend made for baking, and you might need an extra like xanthan gum to replicate the binding you get from gluten.
7. What nuts can I use instead of walnuts? Not feeling walnuts? Try almonds, pecans, or hazelnuts as a swap in your crumble topping. Each nut brings its own flair, letting you tweak the texture and flavor to get just the right crunch and taste.
8. Can I use other fruits in this crumble recipe? This recipe’s flexible enough to work with a bunch of different fruits. Apples, pears, berries—you name it. Just keep an eye on how sweet or juicy they are, as you might need to adjust the sugar or thickener to hit the perfect flavor and texture.
9. How can I make the crumble topping crunchier? Amp up the crunch factor by adding more chopped nuts or some rolled oats into your topping mix before baking. It’s all about boosting that texture and bringing a bit more flavor to the party.
10. Is it possible to prepare the crumble in advance? Yep, getting it ready ahead of time can be a real time-saver. Assemble the whole thing and chill it for a bit or leave it overnight. The flavors get a chance to come together, and you can just pop it in the oven when it’s go-time.
11. How do I know when the crumble is done? Keep an eye out for a golden brown topping and those telltale bubbling fruit juices around the edges. About 30-35 minutes at 350°F should do it, giving you that perfect contrast in textures and a killer flavor.
12. Can the sugar be reduced or substituted? Feel free to cut back on the sugar or go with a natural sweetener like honey or maple syrup. Taste test your plums first to see how much sweetness you’re working with, so you can balance everything out just right.
13. Can I add spices to the plum crumble for extra flavor? Throwing in some spices like cinnamon, nutmeg, or cardamom can really level up your crumble. Start with a small amount and adjust to taste. It’s a great way to make the dish your own and add some extra warmth and complexity.
14. Is it necessary to peel the plums before using them in the crumble? No need to bother peeling. Plum skins soften up in the oven, adding some nice color, texture, and extra nutrition. Plus, it saves you prep time and cuts down on waste. If the skins are super thick or bitter, maybe peel, but usually, they just make the crumble better.

The Final: Plum Crumble Dessert Recipe