Go Back Email Link
Mary Berry Plum Crumble Recipe

Mary Berry Plum Crumble Recipe

Mary Berry’s plum crumble has a jammy, warmly spiced plum filling under a buttery, golden oat crumble — the finest crumble recipe I make in autumn.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 8 Portions
Course: Dessert
Cuisine: British
Calories: 380
Ingredients Method Notes

Ingredients
  

  • Plum Filling:
  • 1 kg ripe Victoria plums halved and stoned
  • 75 g soft dark brown sugar — adjust to taste
  • 1 cinnamon stick
  • 1 star anise
  • 2 tbsp water
  • Oat Crumble Topping:
  • 175 g plain flour sifted
  • 75 g rolled oats
  • 125 g cold unsalted butter cubed
  • 100 g soft light brown sugar
  • ½ tsp ground cinnamon
  • Pinch of fine salt
  • To Serve:
  • Warm custard clotted cream, or vanilla ice cream

Method
 

  1. Preheat oven to 190°C / 170°C fan / Gas 5. Put halved plums into ovenproof dish. Scatter brown sugar — add cinnamon stick, star anise, and water. Toss gently. Taste and adjust sugar.
  2. Mix flour, oats, brown sugar, cinnamon, and salt. Rub in cold butter to rough, clumpy crumbs — some larger pieces are fine.
  3. Scatter crumble loosely over plum filling — covering completely, right to the edges. Do not press down.
  4. Bake 35–40 minutes until crumble is deeply golden and filling bubbling at edges. Rest 5 minutes. Serve with warm custard.

Notes

Use Victoria plums in season — the finest plum crumble requires the finest plums.
Whole spices give gentle depth — they infuse the juices without dominating the filling.
Do not press the crumble — a loose topping bakes to a crisper, more varied golden texture.
Taste a raw plum and adjust sugar — plum tartness varies enormously.
Oats in the crumble give a nuttier, more interesting texture that suits plum specifically.
Freeze assembled before baking for up to 3 months.
QR Code linking back to recipe