Jamie Oliver’s Plum Crumble is comfort food at its best. It’s a simple British dessert made from fresh, juicy plums baked under a golden, crumbly topping. Think tart-sweet fruit bubbling beneath a buttery, crunchy crust. That’s it. No fuss, just honest flavor.
Jamie doesn’t overcomplicate it which is kind of his thing. He lets the plums shine, adds a touch of sugar and spice and tops it all with a rustic crumble made from flour, sugar and butter. Sometimes there’s oats. Sometimes almonds. It depends on how ’Jamie’ he’s feeling in the recipe you’re following.
It’s the kind of dessert you eat warm, maybe with a scoop of vanilla ice cream. Or custard. Or thick cream. The kind of dish that makes you want to curl up on the sofa with a bowl in one hand and a spoon in the other.
Jamie Oliver Plum Crumble Recipe
Ingredients Needed
Jamie keeps it real. Most of these are pantry basics, with a trip to the fruit aisle or farmer’s market for the plums.
For The Filling
- Ripe plums – about 1kg, stones removed and roughly chopped
- Brown sugar – about 2-3 tablespoons (adjust to taste)
- A splash of vanilla extract (optional)
- A pinch of ground cinnamon or mixed spice (Jamie loves a spice kick)
For The Crumble Topping
- Plain flour – around 150g
- Cold unsalted butter – 100g, cubed
- Demerara or caster sugar – 100g
- Optional add-ins: rolled oats, chopped almonds or crushed hazelnuts
That’s it. No exotic ingredients. Just real stuff.
Equipment Needed
Again, nothing fancy here. You probably already have all of it:
- Oven (preheated to around 180°C / 350°F)
- Baking dish (ceramic or glass, enough to hold all the plums with room for topping)
- Mixing bowls (one for fruit, one for the crumble)
- A knife and cutting board
- Your hands – the best tool for making crumble
- Optional: food processor if you want to pulse the topping together quickly
No mixer, no scale (unless you’re a precision baker). Just feel it out. Jamie-style.
How To Make Jamie Oliver’s Plum Crumble
Alright, here’s where the magic happens. It’s straightforward but every step matters.
Step 1: Prep the plums
Slice them up, remove the stones and toss into a bowl. Sprinkle with sugar, a touch of spice and maybe a splash of vanilla. Let them sit for 10 minutes. This softens the fruit and gets those juices flowing.
Step 2: Make the crumble topping
In another bowl, rub the cold butter into the flour with your fingertips. You want it to look like coarse breadcrumbs. A few clumps are fine – that’s texture. Stir in the sugar. If you’re going off-script, this is where you toss in oats or nuts.
Step 3: Assemble
Pour the plums (and all their juice) into the baking dish. Spread the crumble mixture evenly on top. Don’t pack it down. Crumbles should be loose and craggy.
Step 4: Bake
Into the oven it goes, for about 35-40 minutes. You want the top golden and the fruit bubbling up at the edges. That’s the sign it’s ready.
Step 5: Serve
Let it sit for 5-10 minutes so you don’t scorch your tongue. Then spoon it into bowls and add whatever creamy thing you love most.
What I Learnt
Making this taught me that simple food can be incredibly satisfying. You don’t need 20 ingredients or Michelin-level skills to pull off something special. A few ripe plums, some butter and sugar. and you’ve got dessert that feels like a hug.
I also learnt not to mess with the crumble too much. Overwork it and it turns doughy. Leave it alone and it stays light and crumbly. There’s a kind of art in letting go and letting the ingredients do their thing.
Lastly, the balance matters. Plums can be sharp. The topping can be sweet. Get that contrast right and it sings.
Recipe Tweaks For Jamie Oliver’s Plum Crumble
Jamie Oliver’s plum crumble is pretty hard to beat-tangy plums, buttery topping, just the right mix of comfort and zing. But let’s be honest, part of the fun of home cooking is making it your own. So let’s play with it a bit.
1. Sweetness Control
Jamie’s original recipe leans into the natural tartness of plums. If you prefer a sweeter bite (especially if your plums are on the sour side), toss in a tablespoon or two of brown sugar or honey when you cook the fruit. Want a caramel twist? Try a splash of maple syrup or a grating of jaggery.
2. Spice It Up
The basic crumble usually includes a hint of cinnamon. but don’t stop there. Ground cardamom brings a floral warmth. Nutmeg adds that cozy autumn feel. A pinch of ground ginger gives a subtle heat that pairs surprisingly well with plums.
3. Add Some Crunch
Jamie’s topping is all about that golden, crumbly texture. But for extra crunch? Add chopped nuts. Almonds, pecans or walnuts all work beautifully. A handful of oats gives a more rustic bite and helps soak up some of the plum juices. Coconut flakes, if you’re feeling a little tropical, also do wonders.
4. Boozy Upgrade
For the grown-ups, a splash of booze can turn this dessert into something just a bit decadent. A shot of brandy, dark rum or plum liqueur in the plum mix before baking deepens the flavor and makes it a bit richer. Just don’t overdo it. you want flavor, not a cocktail.
5. Gluten-Free or Vegan Options
Use a gluten-free flour blend in the topping if needed. For a vegan twist, swap out butter for cold coconut oil or a quality plant-based margarine. The result is still crumbly, still golden and just as satisfying.
Storage Tips For Leftovers
If you’ve got leftovers (which, frankly, is a bit rare), you’ll want to store them right to keep the textures and flavors spot-on.
Fridge First
Let the crumble cool completely before refrigerating. Scoop it into an airtight container. or leave it in the baking dish and cover tightly with foil or wrap. It’ll keep well in the fridge for up to 3-4 days.
Crisp It Back Up
The one downside to storing crumble? The topping goes soft. But there’s a fix. When you reheat, skip the microwave. Use the oven-180°C (350°F) for about 15 minutes. It crisps the topping right back up. You can even broil it for a minute at the end for that extra crunch.
Freezer-Friendly? Yes, But…
You can freeze plum crumble but do it in portions. Wrap individual servings in foil or place them in freezer-safe containers. They’ll last up to 3 months. Thaw overnight in the fridge, then reheat in the oven. Just know: the topping won’t ever be quite as crisp as fresh. Still tasty, though.
What To Eat With Jamie Oliver’s Plum Crumble?
The crumble’s the star. but a great supporting act can make it shine even brighter. Here’s what to serve on the side:
Classic Pair: Custard
A silky vanilla custard is the traditional partner in crime here. Warm, creamy and mellow. it balances the tartness of the plums like nothing else. If you’re in the UK, you probably already have some Bird’s custard in the cupboard. If not, even a good-quality store-bought vanilla sauce will do.
Ice Cream, Of Course
You can’t go wrong with vanilla ice cream. But for a twist, try cinnamon, honeycomb or even ginger ice cream. They bring extra personality without stealing the spotlight.
Yogurt or Crème Fraîche
Want something lighter? A dollop of Greek yogurt or crème fraîche adds a tangy contrast to the sweet crumble. Great for a brunch-y vibe or when you want a dessert that doesn’t feel too indulgent.
Cheeky Cheese Option
It’s unexpected but worth trying: a mild, creamy cheese like mascarpone or ricotta on the side. Drizzle with honey and serve cold next to a warm crumble. It’s fancy without being fussy.
FAQs
What Makes Jamie Oliver’s Plum Crumble Recipe Different?
His recipe adds a twist with a mix of fresh plums, sugar, and a buttery crumble topping that’s perfectly crispy and sweet.
Can I Use Frozen Plums In Jamie Oliver’s Plum Crumble?
Yes, frozen plums work fine. Just make sure to thaw them out before using to avoid excess moisture.
Is Jamie Oliver’s Plum Crumble Suitable For Vegans?
To make it vegan, you can swap the butter for plant-based alternatives like vegan margarine or coconut oil.
