Plum crumble recipe

Impress your guests with this alternative crumble from Mary Berry

Serves 6

• 1kg plums, halved and stoned
• 60g light muscovado sugar
• 1 tsp ground cinnamon

For the crumble topping

• 250g self-raising brown flour
• 100g butter
• 150g light muscovado sugar

1. Put the plums into a shallow ovenproof dish and sprinkle with the sugar and cinnamon.

2. Make the topping: put the flour into a bowl, and rub in the butter with the fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.

3. Sprinkle the topping evenly over the plums, without pressing it down, and bake in a preheated oven at 180°C/gas mark 4 for 30–40 minutes until golden. Serve the crumble hot with custard.

Variations:

Crunchy apricot crumble

1. Substitute fresh apricots for the plums, and omit the cinnamon. Substitute porridge oats or muesli for half of the flour in the crumble topping, or use up to 125g chopped toasted hazelnuts. You can also use half white and half brown flour.

Rhubarb and ginger crumble

1. Substitute 1kg rhubarb, cut into 2.5cm pieces, for the plums. Put into a saucepan with the sugar, 2 tbsp water, and 1 tsp ground ginger instead of the cinnamon, and cook gently until the rhubarb is soft.

Crunchy apricot crumble

• Substitute fresh apricots for the plums, and omit the cinnamon. Substitute porridge oats or muesli for half of the flour in the crumble topping, or use up to 125g chopped toasted hazelnuts. You can also use half white and half brown flour.

Rhubarb and ginger crumble

• Substitute 1kg rhubarb, cut into 2.5cm pieces, for the plums. Put into a saucepan with the sugar, 2 tbsp water, and 1 tsp ground ginger instead of the cinnamon, and cook gently until the rhubarb is soft.