Autumnal plum and blackberry crumble
This plum and blackberry crumble recipe is an ideal way to use the season’s bounty. It’s a fantastic twist on a classic dish, but also works just as well with apples. Simply swap the plums for delicious autumn apples.
Blackberries are in season from the end of summer until October. Getting the family together to go foraging can be the ideal way to spend an afternoon before baking this crumble recipe.
Plums are a good source of vitamin C, ideal for supporting our immune system. They’re also a fantastic source of potassium – a mineral that helps to regulate our blood sugar. Similarly, blackberries are also a wonder for our wellbeing. These juicy berries are bursting with vitamins and antioxidants to help you glow from the inside out. Antioxidants help to mop up damaging free radicals in our cells. These nutrients are one of the most powerful weapons we have in combatting disease, helping our bodies fight a range of illnesses, from heart disease to cancer.
Serve with organic custard or cream for a truly scrumptious take on a humble blackberry crumble recipe. Be warned though, you may come back for more!
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For the stewed fruit
- 1kg plums, stoned & quartered
- 200g blackberries
- 2 tbsp soft brown sugar
- 1 orange, zest
- Slug of booze - brandy, rum or amaretto (optional)
For the topping
- 70g flaked almonds, roughly crushed
- 100g oats
- 100g brown rice flour
- 3 tbsp maple syrup
- 2 tbsp coconut oil
- ½ tsp cinnamon
- 1 tsp vanilla essence
1 Pre-heat oven to 150°C/300°F/gas mark 2.
2 Mix together the plums, blackberries, sugar and orange in a large bowl. Transfer to an oven-proof dish. Add booze at this point if using.
3 Mix together the crumble ingredients in another bowl, making sure that the dry ingredients are well coated with the syrup and oil. Rub together.
4 Top the fruit with the crumble ingredients and bake in a pre-heated oven for about 45 minutes or until caramelised juices start to creep up the side of the baking dish.
5 Serve with organic custard or cream.