Plum Crumble

Plum Crumble - a Twist on a Childhood Favourite

When I was a child, one of my favourite autumn dishes were knedels (a type of dumplings) stuffed with plums and served with cream. It was my grandmother who used to make them. I can still remember cutting them in half and watching the plum juice flow and mix with the cream: it was pure deliciousness! Nowadays, when I fancy a similar taste, but in a lighter version, I cook some plums for a few minutes until they release their juices and have them with yoghurt. However, sometimes I just want to have something a little sweeter and more complicated. And that's when I make my Plum Crumble. The below recipe combines cooked (or in this case – baked) plums that I like so much with a dessert I adore – a crumble. I made the crumble topping with porridge oats so you could have it either as a dessert or as a breakfast on a lazy day if served with yoghurt.

Plum Crumble

A delicious plum dish with an oat crumble on top that can be served as a dessert or breakfast.
Servings people
Prep Time 10 minutes
Cook Time 40 minutes




  1. Preheat an oven to 200 Celsius degrees.
  2. Put the prepared plums to an oven-proof dish, sprinkle the sugar and cinnamon on top, stir.
  3. In a bowl mix the flour, porridge and muscovado sugar, add the butter cubes and rub it in using your fingers until you can’t see any of the dry ingredients not combined with the butter, but you have crumbs of different sizes.
  4. Scatter the crumble on top of the plums, sprinkle the Demerara sugar on top and put into the hot oven.
  5. Bake for 35-40 minutes.
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Agnieszka Weiner

Hi, I am Agnieszka, and I am passionate about delicious but healthy food. Many healthy dishes are bland and uninteresting. I reject this. So I created my blog Tastes of Health to share my yummy recipes for healthier (often plant-based and gluten-free) versions of family favourites. I look forward to receiving your feedback after you try them.

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