Marry This Plum and Cherry Crumble is a bubbly and buttery recipe, which is made with fresh plums and sweet cherries. It’s the ultimate comfort food dessert, ready in about an hour and 15 minutes.
Jump to RecipePlum and Cherry Crumble Ingredients
For the Filling:
- 5 cups Sliced Plums And Pitted Cherries
- 2 tsp. Fresh Lemon Juice
- 1/2 cup Sugar
- 3 Tablespoons Unbleached All-purpose Flour
For the Topping:
- 3/4 cup All-purpose Flour
- 1/2 cup Sliced Almonds
- 1/2 cup Rolled Oats
- 1/4 tsp. Kosher Salt
- 6 Tbsp. Cold Unsalted Butter, cut into small chunks
How To Make Plum and Cherry Crumble
- Prep Oven and Fruit: Preheat your oven to 350ºF. Generously grease a 9 or 10-inch pie pan. Place the sliced plums and pitted cherries into the pie pan.
- Make the Filling: Drizzle the fruit with the lemon juice. In a small bowl, stir the sugar and 3 tablespoons of flour together, then sprinkle this over the fruit and toss everything to coat.
- Make the Topping: In a separate medium bowl, stir together the remaining 3/4 cup of flour, the sliced almonds, rolled oats, and salt. Add the chunks of cold butter to the bowl. Use your fingers or a pastry blender to press and cut the butter into the dry ingredients until the lumps of butter are small and the mixture is crumbly.
- Assemble and Bake: Sprinkle the topping evenly over the fruit in the pie pan. Bake for 30–35 minutes, until the topping is a deep golden brown and the fruit juices are bubbling up around the edges.
- Cool and Serve: Let the crumble cool on a wire rack for 20–30 minutes before serving. This allows the fruit filling to set up slightly. Serve warm with a scoop of vanilla ice cream.
Recipe Tips
- How to get an extra crispy topping? The secret is to use very cold butter, straight from the fridge, and to not overwork it. You want small, pea-sized pieces of butter remaining in the flour mixture. This is what creates a crispy, not greasy, texture.
- Can I use frozen fruit? Yes, you can use frozen sliced plums and pitted cherries. For the best result and to prevent a watery filling, it’s a good idea to let them thaw and drain off any excess liquid before using.
- What are the best fruits to use? For the plums, a firm variety like Santa Rosa or Black plums is great. For the cherries, sweet dark cherries like Bing are perfect. The key is to use fruit that is ripe but still firm enough to hold its shape.
- How do I know when the crumble is done? The two key signs are a deep golden-brown, crisp-looking topping, and, most importantly, you should see the fruit juices bubbling thickly around the edges of the pan.
What To Serve With Plum and Cherry Crumble
This warm and bubbly dessert is a quintessential summer and fall treat. It is practically made to be served with something cold and creamy melting into the warm filling. The best pairings are:
- A big scoop of vanilla bean ice cream
- A generous dollop of freshly sweetened whipped cream
- A pouring of thick, hot custard
How To Store Plum and Cherry Crumble
- Refrigerate: Cover the cooled crumble with foil or transfer leftovers to an airtight container. It will keep well in the refrigerator for up to 4 days, though the topping will soften over time.
- Reheat: For the best results, reheat the crumble in a 350°F oven for 10-15 minutes, until the filling is bubbly and the topping has re-crisped.
Plum and Cherry Crumble Nutrition Facts
- Serving: 1/8th of crumble
- Calories: 390 kcal
- Carbohydrates: 55g
- Protein: 5g
- Fat: 18g
- Saturated Fat: 9g
- Sugar: 35g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The terms are often used interchangeably, but traditionally, a “crisp” topping contains oats, while a “crumble” topping is a simpler mixture of flour, butter, and sugar. This recipe is a wonderful hybrid of the two!
This can happen if the butter was too soft when mixed, creating a paste instead of crumbs, or if the crumble was under-baked. Make sure to use cold butter and bake until the topping is a deep golden brown.
No, it’s a matter of preference. The plum skins will soften considerably during baking and add a beautiful deep red/purple color to the filling. If you prefer a smoother texture, you can peel them, but it’s not necessary.
Try More Recipes:
Plum and Cherry Crumble Recipe
Course: DessertCuisine: AmericanDifficulty: Easy8
servings20
minutes35
minutes390
kcalA classic comfort food dessert featuring a sweet, bubbly filling of fresh plums and cherries, all baked under a buttery, crunchy oat and almond streusel topping.
Ingredients
Filling: 5 cups Sliced Plums & Pitted Cherries, 2 tsp Lemon Juice, 1/2 cup Sugar, 3 tbsp All-purpose Flour.
Topping: 3/4 cup All-purpose Flour, 1/2 cup Sliced Almonds, 1/2 cup Rolled Oats, 1/4 tsp Salt, 6 Tbsp Cold Unsalted Butter.
Directions
- Preheat oven to 350ºF. In a greased pie pan, toss the fruit with lemon juice, sugar, and 3 tbsp of flour.
- Make the topping by combining the flour, almonds, oats, and salt. Cut in the cold butter with your fingers until the mixture is crumbly.
- Sprinkle the topping evenly over the fruit.
- Bake for 30–35 minutes, until the top is golden brown and the fruit juices are bubbling.
- Let the crumble cool for at least 20 minutes before serving warm with vanilla ice cream.
Notes
- The most important tip for a crunchy topping is to use very cold butter, straight from the fridge, and to not overwork the mixture.
- Don’t be tempted to pull the crumble from the oven too early; the filling needs to be actively bubbling to ensure the cornstarch has thickened the juices.
- For the best flavor, use ripe, in-season fruit that is firm to the touch.
- Letting the crumble rest for 20-30 minutes after baking is a crucial step that allows the hot fruit filling to set up properly.
