Blackberry and Plum Crumble

Celebrate late‑season fruit with this plum and blackberry crumble: juicy, tangy fruit baked beneath a buttery oat topping scented with cinnamon and a pinch of Maldon Original Sea Salt. The salt sharpens the fruit and adds balance to the sweet, crunchy crumbs. This easy fruit crumble comes together in minutes and bakes to a golden, bubbling finish — serve warm with ice cream, whipped cream or thick yogurt.

How To Make Blackberry and Plum Crumble (Quick Steps)

• Toss plums and blackberries with lemon and sugar to taste.
• Rub butter into flour, cinnamon and Maldon Sea Salt; add oats and Demerara.
• Scatter over fruit and bake at 180°C fan for 30 minutes until golden and bubbling.
• Rest briefly, then serve warm with ice cream or yogurt.

How To Make Blackberry & Plum Crumble (Detailed Version)

Step 1 – Heat the Oven & Prep Fruit

• Preheat oven to 180°C fan (200°C conventional / 400°F).
• Add plums and blackberries to a skillet or ovenproof dish.
• Taste the fruit; add a pinch of sugar only if needed. Squeeze over lemon juice and toss.

Step 2 – Make the Oat Crumble

• In a large bowl, mix flour, cinnamon and Maldon Original Sea Salt.
• Add butter cubes; toss to coat. Rub in with fingertips to fine breadcrumbs.
• Stir in oats and Demerara sugar. The texture should resemble a mix of fin crumbs and small clumps for crunch.

Step 3 – Assemble & Bake

• Scatter the crumble evenly over the fruit — don’t press down.
• Bake 30 minutes until the top is crisp and golden and the fruit is bubbling at the edges.

Step 4 – Serve

• Rest 5–10 minutes to let juices thicken slightly.
• Spoon into bowls and serve with ice cream, whipped cream or yogurt.
• Optional: finish with a tiny pinch of Maldon Sea Salt flakes for sweet‑salty contrast.
• Best served warm.

Tips & FAQs:

Tips

• Sweetness control: taste fruit first; late‑summer plums can be very sweet, so add sugar only as needed.
• Extra crunch: chill the crumble 10 minutes before baking to keep butter cold and crumbs craggy.
• Even browning: bake on the middle rack; rotate the dish after 20 minutes if browning unevenly.
• Juicy but set: letting the crumble stand for 10 minutes post‑bake helps juices thicken.

FAQs

• What’s the best fruit mix for a crumble?
  • Tart blackberries balance sweet plums. You can swap in apples, pears or nectarines; aim for a tart‑sweet balance.
• Can I use frozen fruit?
  • Yes. Bake from frozen but toss fruit with 1–2 tsp flour or cornflour to absorb extra juices and add 5–10 minutes to the bake.
• Can I make crumble ahead?
  • Assemble fruit and topping separately up to 24 hours in the fridge. Top and bake just before serving. The raw crumble topping also freezes well.
• How do I keep the topping crunchy?
  • Keep butter cold, don’t over‑mix, and avoid pressing the topping down. If needed, finish with 2–3 minutes under a hot grill/broiler.
• Can I make it dairy‑free or vegan?
  • Use a plant‑based butter with similar fat content. Check that your sugar suits your dietary needs.

Serving Suggestions

• Classic: serve warm with a scoop of homemade ice cream..
• Lighter: thick Greek yogurt with a drizzle of honey.
• Extra texture: scatter toasted chopped pistachios or almonds before serving.
• Flavour twist: add orange zest to the fruit or swap cinnamon for mixed spice as we move into autumn.

Storage & Reheating

• Store leftovers covered in the fridge for up to 3 days.
• Reheat in a 170°C (340°F) oven for 12–15 minutes until hot and topping re‑crisped; or air fry at 170°C for 6–8 minutes.
• Freeze: cool completely, wrap tightly and freeze up to 2 months. Reheat from frozen at 170°C until piping hot (cover with foil if over‑browning).