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Plum and Lime Crumble


The pronounced flavor of plums makes them a match for bold seasonings, like the fragrant lime zest used in this sweet-tart plum crumble. If you like, try an assortment of plums or even pluots or apriums.


Plum and Lime Crumble

For the crumble topping:

1 1/2 cups (7 1/2 oz./235 g.) all-purpose flour

3/4 cup (6 oz./185 g.) sugar

1 tsp. kosher salt

1 cup (8 oz./250 g.) cold unsalted butter, cut into pieces

1 cup (3 oz./90 g.) rolled oats


3 1/2 lb. (1.75 kg.) red plums, pitted and sliced

Finely grated zest from 2 limes

3/4 cup (6 oz./185 g.) sugar

1/4 cup (1 1/2 oz./45 g.) all-purpose flour

Vanilla ice cream for serving (optional)

Preheat an oven to 375°F (190°C).


To make the topping, in a food processor, pulse the flour, sugar and salt until combined. Add the butter and pulse until the mixture resembles coarse crumbs. Add the oats and pulse to combine. Transfer to a bowl.


In a bowl, stir together the plums, lime zest, sugar and flour. Spread the fruit in a 9-by-13-inch (23-by-33-cm) baking dish. Using your fingers, press the topping into large clumps and scatter over the fruit. Alternatively, divide the fruit mixture and topping among eight 1/2-cup (4-oz./125-g) ramekins.


Bake until the fruit is bubbling and the topping is golden and crisp, about 1 hour for the baking dish or 30 minutes for the individual ramekins. Serve warm or at room temperature with ice cream, if you like. Serves 6 to 8.

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