To understand this dish, imagine summer collapsing into fall and everything good about both seasons baked into one bubbling dish. That’s Nigella’s Crumble Plum.
Now, I’m a sucker for anything that involves fruit tucked under a golden, buttery crust. But there’s something distinctly sensual-almost poetic-about the way Nigella approaches it. Her Crumble Plum isn’t overly sweet or flashy. It respects the fruit. It lets the plums speak for themselves, their tart skins and honeyed insides warming into something spoon-soft and lush. The crumble on top? Think shortbread meets toasted heaven. It’s rustic but deliberate, like a lovingly rumpled bedsheet.
When I first made it, it was a gray Sunday, one of those days that asks for slow cooking and second cups of coffee. I had a bowl of overripe plums that were starting to sag in the fruit bowl and there it was-Nigella’s recipe. I was skeptical at first. Could something so simple really be this memorable? Turns out, yes. And then some.
Nigella Crumble Plum Recipe
Ingredients Needed
Here’s what you’ll need to pull this off. Nothing fancy. Most of it might already be in your kitchen. And if not, there’s beauty in how forgiving the recipe is. you can swap and improvise.
For The Fruit Base
- About 1 kg ripe plums (I used a mix of red and black. don’t stress about the exact kind)
- 75g golden caster sugar (or regular caster sugar works fine)
- 1 tsp ground cinnamon (or nutmeg if you’re feeling spicy)
For The Crumble Topping
- 110g plain flour
- 1 tsp baking powder
- 75g unsalted butter (cold, cut into cubes)
- 100g demerara sugar (this gives the crumble that satisfying crunch)
- Optional: A handful of oats or chopped hazelnuts for extra texture
I remember sneaking a few slices of plum as I pitted them. my fingers sticky, their skins staining my fingertips a deep garnet. I thought, “This already feels like a memory in the making”.
Equipment Needed
- A large mixing bowl
- A baking dish (an oval ceramic one works beautifully)
- A sharp knife (for halving and pitting the plums)
- A fork or pastry cutter (unless you love using your fingers like I do)
- Oven mitts (don’t be like me-burnt thumbs are no badge of honor)
Instructions To Make Nigella Lawson’s Crumble Plum
Here’s how I made it. and a few personal notes along the way:
1. Preheat and prep.
Heat your oven to 190°C (375°F). Butter your baking dish. Not just a quick swipe. really get into the corners. There’s something meditative about prepping the dish properly.
2. Fruit layer.
Halve and pit the plums. Don’t worry if some are a little mushy or if the skins tear. Just throw them into the dish cut-side up. Sprinkle with caster sugar and cinnamon. Mix them gently with your hands, so everything gets sticky and fragrant.
3. Make the crumble.
In a bowl, combine the flour and baking powder. Add the butter cubes and rub them in with your fingertips until it looks like fine breadcrumbs. This part is almost therapeutic. the texture changing under your fingers, the smell of butter and flour in the air. Stir in the demerara sugar. If you’re adding oats or nuts, now’s the time.
4. Assemble and bake.
Scatter the crumble over the fruit. Don’t press it down. It should sit like a cozy blanket, just enough to hug the fruit underneath. Bake for 30-40 minutes until the top is golden and the plum juices are bubbling up the sides.
I pulled mine out of the oven and just stared at it for a moment. It looked like something from my grandmother’s kitchen-untidy, comforting and promising something warm and healing.
What I Learnt
You know what this crumble taught me? That food doesn’t have to be complicated to be profound.
I learnt that plums, often overlooked, can shine like stars with just a bit of sugar and spice. I learnt that crumble is as much about texture as it is about taste. the way your spoon crunches through the top before sinking into the syrupy fruit. And I learnt that Nigella has a gift for honoring the simplicity of food-letting ingredients be themselves, without over-dressing them.
It also reminded me of Sunday afternoons with my mum, who used to make apple crumble almost every week in autumn. She’d serve it with double cream and a "just a smidge more" spoonful of brown sugar. I didn’t know how much I missed that until the smell of this plum crumble hit me.
FAQs
Can I Use Different Fruits Instead Of Plums For Nigella’s Crumble?
Totally! Nigella’s plum crumble is versatile, so you can swap out plums for fruits like peaches, pears, or even apples if you prefer. I’ve tried it with a mix of berries before, and it was amazing. Just remember to adjust the sugar a little depending on how tart your fruit is!
How Do I Make The Crumble Topping Extra Crispy Like Nigella’s?
Oh, this is the magic of the crumble! The key is in the butter-to-flour ratio and making sure the butter is cold. Nigella’s trick of rubbing it in with your fingertips creates the perfect crumbly texture. A quick tip I swear by: pop the crumble topping in the fridge for about 10 minutes before baking. It really helps with getting that extra crispiness!
Can I Prepare Nigella’s Plum Crumble Ahead Of Time?
Definitely! I love making the crumble in advance. You can assemble everything, cover it, and keep it in the fridge for up to a day before baking. It also works if you bake it in advance and reheat it in the oven – that golden, crispy topping still holds up beautifully!
