A pie-plate crumble with a flaked almond topping plum crumble
Serves: 8
Prep time: 10 mins
Cooking time: 35 mins
Total time: 45 mins
Skill level: Bit of effort




    • 250g (8oz) self-raising flour


    • 150g (5oz) butter


    • 4 level tablespoons icing sugar


    • 6-8 ripe plums, halved and stoned


    • 2 tablespoons caster sugar


    • 1 level tablespoon cornflour


    • 2 tablespoons flaked almonds


24cm (91/2in) round enamel pie plate





    1. Set the oven to 220°C or Gas Mark 7 and place a baking sheet in the oven to heat up.


    1. Sift the flour into a bowl and rub in the butter. Stir in the icing sugar, then work the mixture until it starts to clump togetehr. Tip two-thirds into the pie plate and press down well for hte pastry base.


    1. Arrange the plums, cut-side down, on the pastry base and sprinkle over the sugar, cornflour and 1 tablespoon water.


    1. Mix the flaked almonds with the remaining crumbly mixture and scatter over the top of the plums.


    1. Place the pie plate on the hot baking sheet in the oven. Reduce the oven  temperature to 180°C or Gas Mark 4 and bake the crumble for 25-35 minutes, or until the topping is a light golden colour.


    1. Remove from the oven and serve warm with custard or créme friache.



Nutritional information per portion



fat 18.0g saturates 10.0g calories 341(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.